WW Chocolate Banana Puff Pastry Braid: A Decadent Treat for Just 5 Points!
Prepare to fall in love with your new go-to sweet indulgence: this incredible WW Chocolate Banana Puff Pastry Braid. It’s not only a feast for the eyes but also kind to your wellness goals, coming in at an astonishingly low 5 WW points per serving. This recipe beautifully combines the rich flavors of dark chocolate and sweet bananas with the airy, buttery flakiness of puff pastry, creating a dessert or brunch item that feels incredibly luxurious without the guilt.
Often, when we think of flaky, buttery pastries, croissants come to mind. While puff pastry and croissant doughs are distinct, they share the wonderful characteristic of being laminated doughs, meaning they are crafted through a meticulous process of folding butter into dough, resulting in those coveted, delicate layers once baked. This chocolate puff pastry braid, with its golden crust and molten chocolate-banana filling, surprisingly evokes the comforting essence of a chocolate croissant—but with a delightful, lightened-up twist. It wasn’t my original intention for this creation to mimic a classic, but the delicious outcome was a very welcome surprise!
The first time I experimented with this chocolate puff pastry braid recipe, I was absolutely captivated by its flavor and texture. The crispy, golden-brown pastry exterior gave way to a soft, tender interior, encasing perfectly melted dark chocolate and warm, sweet banana slices, all enhanced by a subtle hint of cinnamon. It was a moment of culinary revelation, and I immediately knew I had to document every step to ensure I could recreate this magic whenever the craving struck. The unique addition of fresh banana slices truly sets it apart from a traditional chocolate croissant, offering a burst of fruitiness and an extra layer of moisture that makes each bite unforgettable.
Whether you’re hosting a special event, planning a relaxed weekend brunch, or simply desire a phenomenal treat to share with your family, this recipe is an absolute must-try. Its rich, indulgent profile makes it versatile enough to be served at any time of day—a decadent breakfast, a delightful brunch centerpiece, or a satisfying dessert after dinner. One bite, and you’ll understand precisely why this chocolate banana puff pastry braid is a true all-day delight.
Why This Chocolate Banana Puff Pastry Braid Will Become Your Go-To
- It’s Incredibly Decadent, Yet Light! Don’t let the “puff pastry” and “chocolate” fool you; this treat delivers on richness without being overly heavy. Each slice offers a satisfying blend of warm, gooey dark chocolate, tender banana, and a hint of cinnamon, all enveloped in delicate, buttery layers. It’s the perfect balance of indulgence and lightness, designed to truly satisfy your sweet tooth without derailing your healthy eating goals.
- Requires Only a Few Simple Ingredients & Is Easy to Make. You’ll be amazed at how such an impressive pastry can be created with a minimal list of readily available ingredients. The beauty of store-bought puff pastry is its convenience, significantly cutting down on preparation time. Plus, with the step-by-step instructions and visual aids provided, even those new to baking will find the braiding technique surprisingly straightforward and enjoyable to master.
- Guaranteed to Steal the Show with its Stunning Presentation. This isn’t just a delicious pastry; it’s a work of art! The intricate braided design and beautiful golden finish make it an absolute showstopper. It’s perfectly portioned to serve 12 people, making it ideal for small gatherings, family brunches, or potlucks. Prepare for compliments and requests for the recipe—your guests will be incredibly impressed by its unique and elegant appearance.
Recipe Overview: Quick Facts for Your Culinary Adventure
- Serving Size: 1 slice (approximately 48g)
- Number of Servings: 12 generously sized slices
- Prep Time: 25 minutes (includes thawing time for puff pastry and slicing bananas)
- Cook Time: 25-35 minutes, depending on your oven and desired crispness
- Total Time: Approximately 50-60 minutes
- WW Points Per Recipe: A fantastic 5 WW points per serving! The entire recipe totals 55 WW points. (Click here to view the recipe in the WW app. Please note: a WW login is required to access the specific recipe details.)
Essential Ingredients for Your WW Chocolate Banana Puff Pastry Braid
Crafting this delightful pastry requires just a handful of ingredients, most of which you likely already have or can easily find at your local grocery store. The key is to select quality components to ensure the best flavor and texture:
- 3 oz low-point dark chocolate bar: For this recipe, I highly recommend using a low-point dark chocolate bar to keep the WW points in check while still delivering that rich, satisfying chocolate flavor. I personally love Lily’s Almond Dark Chocolate, which is sweetened with stevia, making it an excellent choice. Feel free to use your preferred sugar-free or low-sugar dark chocolate.
- As needed Cinnamon: A warm, aromatic spice that beautifully complements both the sweetness of the bananas and the richness of the dark chocolate. Sprinkle generously to taste.
- 2 large bananas, sliced into coins: Choose ripe but firm bananas. Avoid overly soft or bruised bananas, as they can release too much moisture during baking, potentially making your pastry soggy. Slicing them into even coins ensures even distribution and prevents large gaps in the filling.
- 1 puff pastry sheet, thawed: Store-bought frozen puff pastry is a true time-saver and the foundation of this recipe. Ensure it’s fully thawed according to package instructions (usually in the refrigerator overnight or at room temperature for about 30-40 minutes) before you begin. A cold but pliable dough is much easier to work with.
- 1 Beaten egg white, for brushing: This egg wash is essential for giving your baked braid that beautiful, golden, and slightly glossy finish. Using just the egg white prevents the pastry from browning too quickly, ensuring it cooks evenly.
Step-by-Step Instructions for Making Your Chocolate Banana Puff Pastry Braid
Follow these detailed steps to create a stunning and delicious puff pastry braid that will impress everyone!
- Preheat your oven: Set your oven to 400°F (200°C). While the oven preheats, you can prepare your workstation and ingredients. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the puff pastry: Carefully unroll your thawed puff pastry sheet onto a piece of parchment paper. Place another piece of parchment paper on top and gently roll the dough out with a rolling pin. My goal was to extend its length to about 1 foot (approximately 30 cm) while maintaining its original width. The key is to achieve a consistent thickness across the entire sheet without overworking the dough, which could make it tough and prevent it from puffing properly.
- Score and cut the dough: With the rolled-out dough still between the parchment paper, visually (or lightly score with a ruler) divide the dough vertically into three equal sections. Leave the inner third untouched, as this will be where your filling goes. On the two outer thirds, use a sharp knife or a pizza cutter to cut diagonal strips, starting from the edge and slanting towards the inner third. Ensure you cut the same number of strips on each side for a symmetrical braid. For easier folding, trim off any extra corners from the top and cut small triangles out of the bottom edges of the central section. Refer to the image for a clearer visual guide on how to score and cut.
4. Layer the filling: Carefully remove the top parchment paper. Arrange the sliced banana coins neatly in the middle third of the pastry, overlapping them slightly to create an even layer. I found that three rows of banana slices fit perfectly. Sprinkle a generous amount of cinnamon over the bananas. Next, take your low-point dark chocolate bar, cut it in half lengthwise, and place the two halves on top of the banana layer. This ensures a substantial chocolate presence in every slice. Again, refer to the image to visualize the proper layering technique.
5. Begin the braiding process: Starting from the top, take the first diagonal strip from the right side and fold it over the filling towards the center. Gently press it down to ensure it adheres. Next, take the corresponding strip from the left side and overlap it over the first strip, pressing it gently into place. Continue this alternating pattern all the way down the pastry, creating a beautiful woven design. Make sure each strip is pulled snugly but not so tightly that it tears the dough. The goal is a uniform and secure braid.
6. Seal and glaze: Once you’ve braided all the strips, gently press any visible seams or loose ends at the top and bottom to ensure they are sealed tightly. This prevents the filling from spilling out during baking. Finally, brush the entire surface of the braided pastry evenly with the beaten egg white. This egg wash will give your pastry a gorgeous, shiny, golden-brown crust when baked.
7. Bake to golden perfection: Carefully transfer the parchment-lined baking sheet with your braided pastry to the preheated oven. Bake for approximately 25 to 35 minutes, or until the pastry is puffed, golden brown, and cooked through. The chocolate inside will be visibly melty and bubbling slightly. If you notice the top browning too quickly before the dough is fully cooked, you can loosely tent the braid with aluminum foil to prevent over-browning. To confirm doneness, gently lift a banana slice with a knife and check the dough underneath—it should be firm and flaky. In my oven, 30 minutes was the sweet spot.
8. Cool and serve: Allow the chocolate banana puff pastry braid to cool on the baking sheet for a minute or two. This brief cooling period helps the chocolate filling set slightly, making it easier to cut. Then, transfer it to a cutting board and slice it into 12 equal portions. Serve warm and enjoy this incredibly delicious, satisfying treat!
Creative Variations and Smart Substitutions for Your Braid
This recipe is wonderfully adaptable! Feel free to customize it to your taste preferences or dietary needs with these suggestions:
- Splurge Version: If your WW points budget allows, or if you’re making this for a non-WW occasion, feel free to use a milk chocolate bar, white chocolate, or even a hazelnut chocolate spread for an extra layer of decadence. Another fantastic splurge idea is to drizzle a simple glaze over the cooled braid. A quick glaze can be made by mixing powdered sugar with a tiny bit of milk or lemon juice until it reaches a drizzly consistency.
- Save Even More Points: To further reduce the WW points per serving without sacrificing flavor, consider using more banana slices and only half of a chocolate bar. Instead of placing the chocolate bar whole, break it into smaller pieces and scatter them randomly across the bananas. While this might not give you chocolate in every single bite, you’ll still get bursts of rich flavor, and the extra banana adds natural sweetness and moisture.
- Other Fruit Options: Bananas are wonderful, but you can certainly experiment with other fruits! Thinly sliced strawberries, berries (like raspberries or blueberries), or even thinly sliced apples (tossed with a little cinnamon and a pinch of sugar) can work beautifully. However, be mindful of fruits with high water content, as they can make the pastry soggy. If using very juicy fruits, you might want to gently pat them dry or even pre-cook them slightly to reduce moisture before layering them onto the puff pastry.
Expert Tips and Tricks for a Perfect Puff Pastry Braid
Achieving a bakery-worthy puff pastry braid is easier than you think with these helpful tips:
- Preventing Over-Browning: If you notice the top of your braid is browning much faster than the bottom is baking through, simply take a piece of aluminum foil and loosely tent it over the pastry. This will shield the top from direct heat, allowing the bottom to catch up and bake evenly without burning the crust.
- Handling Sticky or Soft Dough: Puff pastry is best worked with when it’s cold but pliable. If at any point your dough becomes too soft, sticky, or difficult to handle (which can happen quickly, especially in a warm kitchen), don’t force it! Pop the entire baking sheet with the pastry into the freezer for 5-10 minutes. This will firm up the dough, making it much easier to roll, cut, or braid without tearing.
- The Egg Wash Secret: While some recipes call for a whole egg wash, I specifically recommend using only beaten egg white for this braid. A whole egg, with its richer yolk, can sometimes cause the pastry to brown too intensely and too quickly, leading to a darker crust before the interior is fully cooked. Egg white provides a lovely golden sheen without the risk of rapid over-browning, ensuring a beautiful, even finish.
- Precise Scoring for a Uniform Braid: Before you make your final cuts for the strips, consider scoring the dough first. Use the back of your knife or a dull utensil to lightly mark the lines where you intend to cut. This allows you to adjust and ensure both sides have the same number of strips and that they are evenly spaced. A uniform score leads to a much more beautiful and symmetrical braided pastry, enhancing its overall presentation.
- Don’t Overfill: While it’s tempting to load up on filling, too much can make the braid difficult to close and prone to leaks during baking. Stick to the recommended amounts for the best results.
- Serving Temperature: This braid is absolutely divine when served warm, straight from the oven, allowing the chocolate to be perfectly gooey. However, it’s also delicious at room temperature.
Make-Ahead and Storage Tips
Planning ahead can make enjoying this treat even easier!
- To Make Ahead: You can prepare the entire braid up to step 6 (before baking). Place the unbaked, egg-washed braid on its parchment-lined baking sheet and carefully transfer it to the refrigerator. Cover it loosely with plastic wrap to prevent it from drying out. It can be stored this way for up to 24 hours. When ready to bake, remove it from the fridge while the oven preheats, then bake as directed.
- Freezing Unbaked Braid: For longer storage, you can freeze the unbaked braid. Assemble the braid on a parchment-lined baking sheet, then freeze until solid (about 2-3 hours). Once firm, wrap it tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 1 month. When ready to bake, you can bake it from frozen, adding an additional 10-15 minutes to the baking time, or until golden and cooked through. Apply the egg wash before baking.
- Storing Leftovers: Any leftover baked pastry should be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Reheating: To rewarm, place slices on a baking sheet and heat in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through and the pastry crisps up again. You can also gently warm individual slices in a toaster oven.
Discover More Delicious Pastry Creations
If you loved this chocolate banana puff pastry braid, be sure to explore these other fantastic and easy pastry recipes:
Puff Pastry Fruit Tart
Three Ingredient Crescent Bites
Dessert Wonton Crisps
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
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Preheat the oven to 400F.
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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).
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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).
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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).
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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.
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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.
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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.
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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.