This strudel brings together naturally sweet ripe bananas with tempting melted chocolate, wrapped in thin, crispy, layered phyllo pastry. It's perfect as an afternoon snack or a simple dessert that'll have anyone hooked from the very first bite. The fragrant aroma while it bakes will have the whole house eager to dig in.
🧂 Ingredients
🍽️ Servings: 8
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- 8 sheets phyllo pastry sheets, ready to use
- 80 grams unsalted butter, melted
- 450 grams ripe plantain or kepok banana, cut into 1 cm cubes
- 120 grams dark cooking chocolate, roughly chopped
- 50 grams granulated sugar
- 1 tsp ground cinnamon
- 60 grams panko bread crumbs
- 40 grams chopped almonds, toasted
- 2 tbsp powdered sugar, for dusting
- 1 tsp lemon juice
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👩🍳 Instructions
- 1 Preheat the oven to 190°C (375°F) and prepare a flat baking sheet lined with parchment paper.
- 2 In a bowl, mix the banana pieces with lemon juice, granulated sugar, and ground cinnamon, stir well, and set aside for 10 minutes so the bananas absorb the flavors.
- 3 Toast the bread crumbs with a little melted butter (about 1 tbsp) in a dry skillet over low heat for 2-3 minutes until golden and fragrant, then remove and let cool — this helps absorb moisture from the bananas so the strudel doesn't turn soggy.
- 4 Lay 1 sheet of phyllo pastry on a clean, dry work surface, and brush it evenly with melted butter using a pastry brush.
- 5 Stack the next phyllo sheet on top, brush with butter again, and repeat until all 8 sheets are layered and buttered — don't leave the phyllo exposed for too long as it dries out and cracks quickly; cover with a damp cloth if not in use.
- 6 Sprinkle the toasted bread crumbs evenly over one-third of the phyllo near the edge, leaving a 2-inch border on each side.
- 7 Arrange the banana mixture over the bread crumbs, then sprinkle the chopped chocolate and toasted almonds evenly on top.
- 8 Fold both the left and right sides of the phyllo inward to cover the ends of the filling, then gently roll from the side closest to the filling forward to form a tight roll like a log, keeping the filling from spilling out.
- 9 Place the strudel roll seam-side down on the baking sheet, and brush the entire outer surface evenly with the remaining melted butter.
- 10 Bake on the middle rack of the oven for 25-30 minutes until the phyllo pastry is evenly golden brown and sounds crisp when lightly tapped.
- 11 Remove from the oven and let the strudel cool for 10 minutes on a wire rack so the filling firms up slightly and can be sliced cleanly without falling apart.
- 12 Dust with powdered sugar before slicing diagonally with a serrated knife, and serve warm.
💡 Tips
• Make sure the bananas aren't too ripe or mushy so the texture still holds up when bitten into — use bananas that are ripe but still fairly firm.
• Toasted bread crumbs are essential to absorb the liquid from the bananas so the phyllo stays crisp and doesn't get soggy.
• Work quickly when folding the phyllo since it dries out and cracks easily when exposed to air for too long.
• Store leftover strudel in a covered container at room temperature for up to 1 day; reheat in the oven at 150°C (300°F) for 5 minutes to restore crispiness.
📊 Nutrition Facts / serving
265
Calories (kcal)
4 g
Protein
13 g
Fat
34 g
Carbs
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