Every so often you make someone so ridiculously delicious it doesn’t seem possible. This little delicate puff is quite literally a thing of dreams. Peanut butter and banana were made to go together…like the Queen and her corgis. I could probably think of a funkier pairing, but let’s just go with that one. This peanut butter and banana puff is light, delicate, creamy and fresh all at the same time.
Get in my mouth right now. I ate one the moment I had finished photographing it. I meant to take a bite which I could photograph. But before I knew it I had gobbled the whole lot. I can then admit it took every single ounce of the limited self control I possess not to wolf the whole lot. I quickly wrapped up two of them (obviously I saved another for myself…come on people, I’m not daft) and rushed them round to my friends house. They were met with “ooohs” and “aaaaahs” and much licking of lips. The sure fire signs of a cooking success.
They are like a lighter version of a banoffee pie but with a ludicrously delicious peanut butter layer instead of the toffee.
The peanut butter layer is dairy free. Boom! And is seriously easy to make. Double boom! It’s also dangerously additive…so don’t say I didn’t warn you. You start by making my whipped coconut cream, which if you havent made yet, you need to get on it ASAP. You then add salty, creamy peanut butter and you have just entered a whole new level of foodie deliciousness.
Now I might as well own up now. I made these with puff pastry. And I didn’t make it. Sssssssh. Don’t tell anyone, and don’t judge me! It meant these took about 25 minutes to make from start to finish – maybe with an extra five minutes to allow for the pastry to cool before topping. So am I sorry? No siree. Not me. I use this gluten free puff pastry which you can find here – or by all means use a standard puff if you aren’t gluten intolerant. The puff pastry you tend to buy doesn’t use butter so is often dairy free which is an added bonus if you don’t eat dairy. So now that’s all cleared up and out of the way, without further ado let me tell you how to make these ridiculously delicious peanut butter and banana puffs!
- ½ block of puff pastry (about 200g)
- 4 tablespoons of coconut cream (the thick part in a can of coconut milk – i always keep mine in the fridge so they are ready whenever I need them)
- 3 tablespoons of smooth peanut butter
- ½ tablespoon maple syrup
- splash of vanilla extract
- pinch of salt
- 2 bananas
- 1 square of 70% dark chocolate
- 1 egg
- First things first, pop the oven on to 180C. Line a large baking sheet with baking paper.
- Roll out the puff pastry into a a rough square. Then cut into 4 rectangles of roughly equal size. Using a knife score a line around the edge of each square – being careful not to cut all the way through. This will allow the edges to puff up and create a lovely border to your tarts. Then use a fork to poke holes into the middle of each square – this will help to stop the middle of the puff tarts from getting too puffy. Using a pastry brush lightly brush a beaten egg over the edges of each of the tarts to encourage the edges to go gorgeously golden.
- Pop the pastries in the oven for a good 10 minutes. It may take another 5 minutes to get them lovely and golden, so try and be patient as pasty puff pastry (tongue twister??) is not that appealing.
- Once they are puffed and gorgeous remove from the oven and allow to cool.
- For the peanut coconut cream. Remove the can of coconut milk from the fridge and scoop off the thick creamy part. You may need to try more than one tin, as it can be a bit of a lottery I am afraid…but it’s all part of the fun. Use a whisk to give it a really good stir and break up any lumps. You need to be tough with it at the beginning as it tends to get stuck in the whisk and acts like it won’t ever go creamy. It is lying. Persevere my friend as it is totally worth it. Once it’s looking gorgeous and creamy….(if your coconut cream is more liquidy than you would like. Don’t panic. Sometimes that happens. So just bung it in the fridge to firm up. I promise it’s worth it)
- Add the maple syrup, salt, vanilla and peanut butter. Stir again. Have a taste…go on I dare you!
- Once the pastry is cooled, spoon on the peanut coconut cream and then top with sliced banana. Grate over a bit of chocolate and be prepared to fall in love.
All the elements can be made in advance but I would only assemble just before eating to stop the bananas from browning.
Hope you love them! Don’t forget to tag me in your creations @madebymargie.