This delectable WW Chocolate Banana Puff Pastry Braid is going to be your new favorite treat—and it’s only 5 WW points per serving.
Although croissant and puff pastry doughs are different, they are both laminated doughs, meaning they have buttery, flaky layers when they bake. If you’re wondering why I am mentioning croissants, it’s because this chocolate puff pastry braid is almost like a lightened-up spin-off of a chocolate croissant. I didn’t necessarily intend for this to happen, but I was pleasantly surprised when it came out that way, and I’m definitely not complaining!
This recipe for a chocolate puff pastry bread was so incredible the first time I made it. I instantly knew I had to write down my method so I wouldn’t forget how I did it. When making it, I layered fresh banana slices onto the dough and then topped it with cinnamon and a rich dark chocolate bar. Lastly, I braided the dough and baked it until golden. The end result had a crispy yet buttery dough that enveloped the melty chocolate. So, although this treat is reminiscent of a chocolate croissant, it is unique because it has freshly sliced bananas (and a hint of cinnamon for some extra pizzazz).
If you have an event coming up or you just want to treat your family, I highly suggest giving it a try. It is rich and indulgent, so although it works with breakfast or brunch, you can also serve it as dessert. It’s an anytime-of-day type of treat for sure—you’ll know what I mean when you bite into it.
Why You Should Try This Recipe
- It’s incredibly decadent! One slice of this delicious chocolate puff pastry treat will definitely satisfy you. It is super rich and comforting!
- Only a few simple ingredients are required. This is an easy recipe to make because you only need to round up a few ingredients for it. And making the braid isn’t hard since you have step-by-step photos to help you out.
- You’ll steal the show with its presentation. This puff pastry is perfect for small gatherings, as it serves 12 people and features a unique braid design, making for an eye-catching display that everyone will love.
Recipe Overview
- Serving Size: 1 slice (48g)
- Number of Servings: 12
- Time to Cook: 25-35 minutes
- WW Points Per Recipe: 5 WW points per serving, 55 for the entire recipe (Click here to view the recipe in the WW app. WW login is required)
Ingredients in WW Chocolate Banana Puff Pastry Braid
- 3 oz low-point dark chocolate bar (I used Lily’s Almond Dark Chocolate)
- As needed Cinnamon
- 2 large bananas, sliced into coins
- 1 puff pastry sheet, thawed
- 1 Beaten egg white, for brushing
Instructions for making Chocolate Banana Puff Pastry Braid
- Preheat the oven to 400F.
- Roll out the puff pastry between two pieces of parchment paper. I rolled mine out to about 1 foot long and just extended the length of the sheet I had (I didn’t extend it widthwise).
- Next, from looking above at the rolled-out dough, you can score the dough vertically into thirds. Leave the inner third alone, and with the outsides, cut diagonal strips all the way down (cut the same number of strips on each side). Cut the extra corners off the top and triangles out of the bottom so it will fold easier. (refer to image).
4. Layer the banana slices in the middle third as flat as you can get them, with them still overlapping. Mine had 3 rows. Then, sprinkle on some cinnamon to cover them. Next, cut the chocolate bar in half lengthwise and place it on top of the bananas (refer to image).
5. Begin the braid by grabbing a piece from the right side and putting it over the filling, press it gently so it stays in place. Take the next piece, this time from the left, and overlap it over the first piece. Continue this pattern all the way down.
6. Finish the braid by gently pressing any seams so they don’t open while baking. Brush the braid with the beaten egg white to make it shiny when it bakes.
7. Bake the chocolate puff pastry braid for 25 – 35 minutes or until baked through. The top will be golden brown, and the chocolate will look melty. If you wish, use a knife to lift a banana and check the dough underneath to ensure it is fully baked. Mine took 30 minutes.
8. Allow it to cool for a minute to set, then cut into 12 equal portions and enjoy!
Variations and Substitutions
- Splurge Version: if you have some extra points to use up, you can use milk chocolate or another type of chocolate bar that might be higher in points! Or you can drizzle it with glaze after it bakes.
- Save a Point: Go heavier on the bananas and only use half a chocolate bar. You can break the chocolate bar into pieces and scatter them randomly across the bananas. This won’t necessarily give you chocolate in every single bite, but it will still be delicious!
- Other Fruit: if you don’t want to use bananas, you can use strawberries cut flat or another type of fruit. Keep in mind that different fruits have varying water content levels. If you use fruit with a lot of water, it will leak and make the dough soggy.
Tips and Tricks for Making Chocolate Banana Puff Pastry Braid
- If you notice that the top is browning but the bottom layer still needs time, you can cover it with foil and continue to bake until it is baked through.
- If at any point the puff pastry dough becomes too soft, sticky, or hard to work with, put it in the freezer for a few minutes so it can firm up again.
- If you brush the braid with a whole egg, it might become too dark too fast, which is why I suggest the egg white instead.
- Before you actually cut the strips of the dough, you can first score it to ensure both sides have the same number of strips and that they look even. This will give you a much more uniform-looking braid.
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Chocolate Banana Puff Pastry Braid
Ingredients
- 3 oz low-point dark chocolate bar, I used Lily’s Almond Dark Chocolate
- As needed Cinnamon
- 2 large bananas, sliced into coins
- 1 puff pastry sheet, thawed
- 1 Beaten egg white, for brushing
Instructions
- Preheat the oven to 400F.
- Roll out the puff pastry between two pieces of parchment paper. I rolled mine out to about 1 foot long and just extended the length of the sheet I had (I didn’t extend it widthwise).
- Next, from looking above at the rolled-out dough, you can score the dough vertically into thirds. Leave the inner third alone, and with the outsides, cut diagonal strips all the way down (cut the same number of strips on each side). Cut the extra corners off the top and triangles out of the bottom so it will fold easier. (refer to image).
- Layer the banana slices in the middle third as flat as you can get them, with them still overlapping. Mine had 3 rows. Then, sprinkle on some cinnamon to cover them. Next, cut the chocolate bar in half lengthwise and place it on top of the bananas (refer to image).
- Begin the braid by grabbing the top strip from the right side and putting it over the filling; press it gently so it stays in place. Take the next piece, this time from the left, and overlap it over the first piece. Continue this pattern all the way down.
- Finish the braid by gently pressing any seams so they don’t open while baking. Brush the braid with beaten egg whites to make it shiny when it bakes.
- Bake the chocolate puff pastry braid on a parchment-lined pan for 25 – 35 minutes or until baked through. The top will be golden brown, and the chocolate will look melty. If you wish, use a knife to lift a banana and check the dough underneath to ensure it is fully baked. Mine took 30 minutes.
- Allow it to cool for a minute to set, then cut into 12 equal portions and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
