Breakfast Banana Croissants

If you haven’t already discovered the delight that is caramelizing bananas, you need to bust out those pans and get to cooking! Caramelizing, that is, cooking the bananas until they brown slightly, is a great way to use up those super ripe bananas you have sitting around. The recipe could hardly be simpler:

Breakfast Banana Croissants

  • Whole Butter
  • Ripe Bananas
  • Croissants (we buy mini croissants from Aldi)

In a saute pan, melt the butter. If you have children who insist on helping, I recommend letting them smash the bananas (we have a wooden mortar and pestle the kids enjoy using). Once smashed, cook the “banana mush” over medium heat. Preheat oven to 350 degrees and split croissants open. When browned (approx. 10 minutes), remove caramelized bananas, stuff them in the croissants, and warm in the oven (5 minutes should do). Remove, rest for a couple minutes, and serve!

Banana filling will be hot, so be careful. And if you have some whipped cream laying around, by all means, guild the Lilly!

For this recipe, we used:


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