Puff pastry filled with chocolate and banana cream

Cane filled with chocolate and banana cream

Today I wanted to prepare a very simple recipe for you to surprise your children at snack time. Most are used to making a quick snack, with any packet of cookies or any Industrial bakery. These, in the long run, are harmful since they contain a myriad of additives and sweeteners that can cause some illness in children.

Therefore, it is necessary to promote a balanced diet in fruit and healthy snacks for the children's snack. Although, we can always make an exception in terms of giving it a sweet, as long as it is homemade and does not contain too much sugar and has some fruit, like this chocolate cane for example.

Ingredients

  • 1 puff pastry.
  • 2-3 large bananas.
  • 1 tablespoon of cocoa powder.
  • 25 ml of olive oil.
  • 60 g of sugar.
  • 1 beaten egg.

Preparation

To make this simple chocolate cane recipe, first we will preheat the oven to 180ºC, since the recipe is super simple and quick to make.

First, we will open the puff pastry completely. We mark on the center of mass a rectangle and, we will cut the edges in diagonals.

Then, in a mixing glass, we will put the bananas, oil, sugar and cocoa, leaving a fairly thick cream, which we will place right in that central rectangle that we had made in the dough.

Cane filled with chocolate and banana cream

Then, we will close the dough by taking each diagonal piece that we had cut, interlacing each of the strips, forming a braid.

Finally, we will paint with I beaten egg the upper surface of the cane and put it in the oven for about 15 min at 200 ºC.

Cane filled with chocolate and banana cream

I hope you liked this recipe for chocolate cane filled with chocolate and banana creamSurely your children will give you many kisses because of how good she is.

More information - Cookies, American chocolate chip cookies

More information about the recipe

Cane filled with chocolate and banana cream

Preparation time

Cooking time

Total time

Kilocalories per serving 276

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