Sticky Banana Croissants with Crushed Nuts

Sticky Banana Croissants with Crushed Nuts are a delightful fusion of traditional French pastry with a tropical twist. The origins of this dish can be traced back to the early 20th century when French patisserie began to experiment with exotic ingredients from the colonies, including bananas. The incorporation of bananas into French cuisine became more popular as they were seen as a luxurious and exotic fruit.

The croissant itself, a symbol of French culinary heritage, dates back to the 17th century in Vienna, Austria, where it was first made as a crescent-shaped bread to celebrate a military victory. The recipe was brought to France, where it evolved into the buttery, flaky pastry we know today. The addition of bananas and sticky caramel sauce to the croissant likely emerged as a modern variation, blending the sweetness and richness of bananas with the classic croissant texture.

The crushed nuts add a layer of texture and flavor, often using almonds, walnuts, or pecans, which are commonly found in French desserts. This combination of ingredients highlights the global influence on French pastry making, turning a simple croissant into a decadent treat with a unique flavor profile.

Sticky Banana Croissants with Crushed Nuts Recipe

Ingredients:

4 croissants (store-bought or homemade)

2 ripe bananas, sliced

1/2 cup crushed nuts (almonds, walnuts, or pecans)

1/4 cup brown sugar

1/4 cup butter

2 tablespoons honey

1 teaspoon vanilla extract

A pinch of cinnamon (optional)

Preparation Time:

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Procedure:

Prepare the Caramel Sauce:

In a small saucepan, melt the butter over medium heat.

Add the brown sugar and honey, stirring continuously until the mixture begins to bubble.

Once bubbling, reduce the heat and add the vanilla extract and cinnamon (if using).

Continue stirring until the mixture thickens slightly, then remove from heat.

Assemble the Croissants:

Slice each croissant in half horizontally, creating a top and bottom.

Place sliced bananas on the bottom half of each croissant.

Drizzle a generous amount of the prepared caramel sauce over the bananas.

Sprinkle the crushed nuts evenly over the caramel and bananas.

Bake the Croissants:

Preheat your oven to 350°F (175°C).

Place the assembled croissants on a baking sheet lined with parchment paper.

Bake in the preheated oven for about 5-7 minutes, or until the croissants are warm and slightly crisp on the edges.

Serve:

Remove the croissants from the oven and allow them to cool slightly.

Drizzle a little extra caramel sauce over the top if desired.

Serve warm and enjoy!

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