Banana Pecan Pastry Recipe – Cinnamon Cardamom Swirls

Last Updated on 5 months ago by Neha Deshmukh

Banana Pecan Pastry Recipe – Cinnamon Cardamom Swirls

Hey everyone! I’m so excited to share this recipe with you – these Banana Pecan Pastry Swirls are seriously addictive. I first made these for a weekend brunch with friends, and they were gone in minutes! The warm cinnamon, fragrant cardamom, sweet bananas, and crunchy pecans all wrapped up in flaky puff pastry… honestly, what’s not to love? They’re surprisingly easy to make, too, which is always a bonus. Let’s get baking!

Why You’ll Love This Recipe

These pastries are the perfect treat for any occasion. They’re sweet, comforting, and bursting with flavor. Plus, they look absolutely beautiful! Imagine serving these warm with a cup of chai – pure bliss. They’re also a great way to impress guests without spending hours in the kitchen. Trust me, you’ll be making these again and again.

Ingredients

Here’s what you’ll need to create these delightful swirls:

• 8 tablespoons (113g) butter
• ¼ cup (50g) brown sugar
• 2 sheets (approx. 340g) frozen puff pastry
• 1 ½ tablespoons (21g) melted butter, for brushing
• ½ cup (100g) brown sugar
• ⅓ cup (30g) pecans, chopped
• 1 ½ teaspoons (7.5ml) ground cinnamon
• 3 teaspoons (6g) ground cardamom
• 2 bananas

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Puff Pastry – store-bought vs. homemade: While homemade puff pastry is amazing, let’s be real – it’s time-consuming! Good quality store-bought puff pastry works beautifully here and saves you a ton of effort. Just make sure it’s fully thawed but still cold.
• Cardamom – its aromatic qualities & regional use in Indian desserts: Cardamom is a staple in Indian sweets, and for good reason! It has this incredible floral, slightly citrusy aroma that adds so much warmth and complexity. It’s often used in kheer (rice pudding) and gulab jamun. Don’t skip it – it really elevates the flavor!
• Pecans – sourcing & substitutes: Pecans add a lovely buttery crunch. If you can’t find pecans, walnuts or even almonds would work well as a substitute.
• Banana ripeness for optimal flavor: You want bananas that are ripe but still firm. Overripe bananas will make the pastry soggy. Look for bananas with a few brown spots – they’ll be perfectly sweet and flavorful.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a muffin tin on top. This helps with easy cleanup and prevents sticking.
2. In a mixing bowl, combine the 8 tablespoons of butter and ¼ cup of brown sugar. Mix until well combined. Divide this mixture evenly into the 12 muffin cups.
3. Gently unfold one sheet of puff pastry. Brush half of the melted butter over the surface, leaving about a 1-inch border around the edges.
4. Sprinkle with half of the brown sugar, pecans, cinnamon, and cardamom. Arrange banana slices in a single layer over the spiced sugar.
5. Starting from the bottom edge, roll the puff pastry tightly into a log. Trim the ends and cut the log into 6 equal pieces. Place each piece spiral-side up into a muffin cup.
6. Repeat the process with the second sheet of puff pastry.
7. Bake for 30 minutes, or until the pastries are golden brown and the puff pastry is beautifully flaky. Let them cool in the muffin tin for about 2 minutes before carefully inverting them onto a serving plate.

Expert Tips

Here are a few things I’ve learned along the way to help you nail this recipe:

• Tips for working with puff pastry: Keep everything cold! Cold puff pastry is easier to work with and will result in a flakier pastry. If it gets too warm, pop it back in the fridge for a few minutes.
• Achieving the perfect swirl: Roll the pastry tightly and evenly to create a beautiful spiral. Don’t worry if it’s not perfect – it will still taste delicious!
• Preventing soggy bottoms: The parchment paper and muffin tin are key here. Also, don’t overfill the muffin cups with the banana mixture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Option: Use vegan butter and vegan puff pastry. It’s surprisingly easy to find these these days! My friend, Priya, swears by this version.
• Gluten-Free Option: Use gluten-free puff pastry. Again, many brands now offer gluten-free options.
• Spice Level: Adjust the amount of cinnamon and cardamom to your liking. If you love a stronger spice flavor, add a little more!
• Festival Adaptations: These are perfect for a Christmas or New Year’s brunch. They feel festive and special, and everyone loves them.

Serving Suggestions

These pastries are best served warm. A dollop of whipped cream or a drizzle of maple syrup would be a lovely addition. They also pair perfectly with a cup of masala chai or coffee.

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, though.

FAQs

Let’s answer some common questions:

1. Can I make these ahead of time? How long will they keep?
You can assemble the pastries ahead of time and keep them unbaked in the fridge for up to 24 hours. Just add a few minutes to the baking time.

2. What is the best way to prevent the pastry from becoming soggy?
Using parchment paper, not overfilling the muffin cups, and baking until golden brown are all key to preventing a soggy bottom.

3. Can I use other nuts instead of pecans?
Absolutely! Walnuts, almonds, or even hazelnuts would be delicious.

4. What does cardamom add to this recipe? Can I omit it?
Cardamom adds a unique floral and aromatic flavor that really elevates the pastries. While you can omit it, I highly recommend using it if you can!

5. Can I freeze these pastries after baking?
Yes, you can! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. Reheat in the oven for a few minutes to crisp them up.

6. What type of bananas work best in this recipe?
Bananas that are ripe but still firm are ideal. Avoid overripe bananas, as they’ll make the pastry soggy.