Banana Nutella Croissants are one of my absolute favorite treats to whip up, especially when I’m craving something sweet and satisfying but don’t want to spend hours in the kitchen.
They’re perfect for a weekend brunch, a special breakfast, or even a delightful dessert.
What I really love is how the flaky, buttery layers of the croissant perfectly complement the creamy, chocolatey hazelnut spread and the sweetness of ripe bananas.
Recipe Overview: Banana Nutella Croissant
These little pastries are basically a dream come true for anyone who loves simple, delicious food. We’re taking store-bought croissant dough (saves so much time!) and filling it with Nutella and sliced bananas.
The combination of textures and flavors is incredible: the crisp, golden-brown exterior of the croissant gives way to a soft, fluffy interior, all mixed with the smooth Nutella and the tender banana.
You can serve these warm, right out of the oven, and I highly recommend it.
A dusting of powdered sugar adds a nice touch, but they’re equally delicious on their own, maybe with a cup of coffee or hot chocolate.
They make an amazing addition to any breakfast or dessert spread, or you could simply wrap one up for an on-the-go snack.
Detailed Ingredients for Banana Nutella Croissant
Here’s what you’ll need to make these delicious treats:
- 1 package (8 ounces) refrigerated crescent roll dough: This is our time-saving shortcut. You can find this in the refrigerated section of most grocery stores.
- 1/2 cup Nutella: The star of the show! This chocolate-hazelnut spread is what gives the croissants their signature flavor.
- 2 medium bananas, sliced: Make sure your bananas are ripe but not overly mushy. They should be easy to slice.
- 1 Tablespoon of melted unsalted butter: This for brushing the top of the croissant.
- Optional: Powdered sugar, for dusting: This is just for a little extra sweetness and a pretty finish. You can totally skip it if you prefer.
- Possible Substitution: If you don’t have Nutella, you can use any other chocolate spread, or even peanut butter, almond butter, or another nut butter of your preference for different tasty pastry.
Step-by-Step Instructions: Making Your Banana Nutella Croissants
- Preheat and Prep: First things first, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Unroll and Separate: Carefully unroll the crescent roll dough and separate it into the pre-cut triangles.
- Spread the Nutella: Take a spoonful of Nutella (about 1-2 tablespoons, depending on how much you love it!) and spread it evenly over each triangle of dough. Leave a small border around the edges so it doesn’t all ooze out when you roll them up.
- Add the Bananas: Place a few banana slices along the wide end of each triangle. Don’t overfill them, or they’ll be difficult to roll.
- Roll Them Up: Starting at the wide end (where the bananas are), gently roll up each triangle towards the pointed end. Try to keep it relatively tight, but don’t worry if some filling peeks out.
- Curve and Brush: Place the rolled croissants onto the prepared baking sheet, making sure they’re not touching. Gently curve each croissant into a crescent shape. Brush the tops with melted butter.
- Bake to Perfection: Bake for 12-15 minutes, or until the croissants are golden brown and puffed up. Keep an eye on them – oven temperatures can vary.
- Cool and Dust (Optional): Once they’re out of the oven, let the croissants cool slightly on the baking sheet for a few minutes. If you’re using powdered sugar, dust it over the warm croissants.
- Serve warm: Transfer the croissant to a wire rack, and serve immediately.
Variations & Tips for the Best Banana Nutella Croissant
- Add some crunch: Sprinkle some chopped nuts (like hazelnuts, pecans, or walnuts) over the Nutella before rolling up the croissants.
- Chocolate chips: add some mini chocolate chips in the fillings.
- Make-Ahead: You can assemble the croissants ahead of time (without baking) and store them in the refrigerator for up to 24 hours. Just add a few minutes to the baking time if they’re cold.
- Storage: Store leftover croissants in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, pop them in a preheated 350°F (175°C) oven for 5-7 minutes, or until warmed through. You can also use a toaster oven.
- Serving suggestion: Enjoy warm with your cup of coffee, milk, or hot chocolate.
Key Details
- Prep time: 10 minutes
- Cook time: 12-15 minutes
- Total time: 22-25 minutes
- Servings: 8 croissants
- Equipment you’ll need: Baking sheet, parchment paper, small bowl (for melting butter).
Banana Nutella Croissant
Ingredients
- 1 package 8 ounces refrigerated crescent roll dough
- 1/2 cup Nutella
- 2 medium bananas sliced
- 1 Tablespoon of melted unsalted butter
- Optional: Powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent roll dough and separate it into triangles.
- Spread Nutella evenly over each dough triangle, leaving a small border.
- Place banana slices along the wide end of each triangle.
- Roll up each triangle from the wide end to the point.
- Place croissants on the baking sheet, curve into crescent shapes, and brush with melted butter.
- Bake for 12-15 minutes, or until golden brown.
- Cool slightly and dust with powdered sugar if desired. Serve warm.