Peanut Butter Puff Pastry Banana stuffed with blueberries, strawberry slices and chocolate chips

A healthier pastry that is filled with fruit, peanut butter and feels just as decadent as a croissant.

If there ever was a shortcut to a croissant, then this is it baby!

Ok well not technically a croissant, but a decadent pastry puff packed and loaded with goodies waiting to be explored - like your very own flavor scavenger hunt.

Hidden inside this crispy golden croissant shell lies a banana that’s been stuffed with…

🍫 chocolate chips!

🥜 all the peanut butter you can dream of!

🍓and our favorite California Giant strawberries and blueberries, adding a touch of fruitiness!

Who knew that taking a banana and wrapping it up with puff pastry could taste so good.

This is your homemade ‘croissant’ 2.0 baby!  

Bringing Paris to your kitchen 😉 

Enjoy!

xx Marie 

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A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!

Puff Pastry Banana stuffed with blueberries, strawberry slices, and chocolate chips

Makes 5

5 bananas, peeled

1/4 cup California Giant Blueberries 

1/4 cup California Giant Strawberries, cut into tiny pieces 

1/4 cup chocolate chips

3 tbsp of peanut butter, reserve one table spoon for swirl on top after baked 

1 egg, whisked and set aside for egg wash

Top with powdered sugar

Cut the puff pastry into thin 1” thick strips. 

Lay the banana flat and carve the banana straight down the middle, and pipe in the peanut butter, add in the berries and chocolate chips in alternating order filling the carving. 

Wrap the banana with the pastry puff and add them to a parchment paper lined baking tray. Brush the top of the bananas with an egg wash.

Pop into the over and bake at 300F for 20 minutes. Once they’re ready, let them cool down. Sprinkle with the powdered sugar and pipe on swirl of peanut butter on top of the bananas. Enjoy!