Banana Strudel

Hey friends! Let’s talk about ripe bananas.

The other day, I had two sitting on my counter, looking very brown and very sad. My first thought was, of course, banana bread. But I just wasn’t feeling it. I wanted something different. Something with a bit of crunch.

And then it hit me. Banana Strudel.

If you’ve ever had a classic apple strudel, you know the magic. That paper-thin pastry that shatters when you touch it, with a warm, gooey fruit filling inside. This recipe takes that idea but swaps the apples for sweet, creamy bananas. The result? It’s incredible.

Now, I know what you might be thinking. Strudel? Isn’t that super hard to make?

The original kind, yes. Bakers would spend ages stretching dough until it was thin enough to read a newspaper through. But we’re not doing that. The secret to this recipe is store-bought phyllo dough. It’s a shortcut that gives you that perfect, flaky, buttery crunch without any of the stress.

Imagine this: You pull this golden-brown beauty from the oven. You cut into it, and there’s an audible crack from the pastry. Inside, you find warm banana, toasted walnuts, and a hint of cinnamon. It’s perfect for a cozy night in or for wowing your friends.

Trust me, this one’s a keeper. Let’s get into it.

What to Expect: Your Strudel Game Plan

Before we jump in, let’s quickly go over what you’re getting into. Think of this as our little huddle before the big game.

This recipe is fast. Seriously fast. You’re looking at about 15 minutes of prep and 40 minutes of baking. Your kitchen will smell like heaven the whole time.

As for difficulty? I’d call it Easy to Intermediate. The steps are simple, but phyllo dough can be a little tricky if you’ve never used it. It’s delicate. But it’s the perfect way to feel like a pastry pro with very little effort!

This recipe makes two strudels, which is great for 2 to 4 people. If you have more mouths to feed, just double or triple everything. Easy peasy.

Scaling Up Your Recipe

Servings	Phyllo Sheets	Butter (melted)	Bananas	Bread Crumbs	Walnuts (chopped)	Cinnamon
2-4	10	3 tbsp	2	¼ cup	¼ cup	¼ tsp
4-8	20	6 tbsp (¾ stick)	4	½ cup	½ cup	½ tsp
6-12	30	9 tbsp	6	¾ cup	¾ cup	¾ tsp

You don’t need any wild equipment. Just a baking sheet, a pastry brush, and a clean counter to work on. No pastry brush? No problem. You can gently use your fingers or even a folded-up paper towel to spread the butter. I also really recommend using parchment paper on your baking sheet. It makes cleanup so much easier.

The best part? You can make these ahead of time. Assemble the strudels, wrap them up, and pop them in the fridge or freezer. It’s my secret weapon for stress-free dinner parties.

The Ingredients: What You’ll Need

Good baking starts with good ingredients. Here’s a look at the key players for our banana strudel.

Phyllo Dough: You’ll need 10 sheets. You can find this in the freezer aisle at most grocery stores. The most important thing is to thaw it correctly. Let it sit in the fridge overnight. When you start working, keep the sheets you aren’t using covered with a clean, slightly damp towel. Phyllo is like tissue paper—it dries out and cracks in a heartbeat if you don’t.

Butter: About 3 tablespoons, melted. I use unsalted so I can control the saltiness. The butter is what separates the phyllo sheets and turns them into crispy, golden layers of goodness.

Bananas: You’ll need two ripe bananas. You know the ones—covered in brown spots. Those spots are your friend! They mean the banana is extra sweet and packed with flavor. Your standard grocery store bananas (Cavendish) are perfect.

Bread Crumbs & Walnuts: You’ll need ¼ cup of bread crumbs and ¼ cup of chopped walnuts. This is an old strudel trick! The bread crumbs soak up moisture from the bananas as they cook, which stops the bottom from getting soggy. It’s a small thing that makes a huge difference. The walnuts add a fantastic crunch. For extra flavor, I like to toast them in a dry pan for a few minutes until they smell nutty.

Cinnamon: Just ¼ teaspoon of ground cinnamon. It adds a perfect touch of warm spice that goes so well with banana and walnuts.

Step-by-Step: Let’s Make Some Strudel!

Alright, time for the fun part. I’ll walk you through every step. Let’s do this together.

Step 1: Get Everything Ready

First, preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

Now, get your ingredients in order. Melt your butter in a small bowl. Chop your walnuts. Have the bread crumbs and cinnamon ready to go. Carefully unroll your thawed phyllo dough and cover the stack with a damp kitchen towel. Being prepped makes everything feel so much calmer.

Step 2: Build Those Flaky Layers

Let’s make our first strudel.

Lay one sheet of phyllo on your counter with a short edge facing you. Dip your brush in the melted butter and lightly brush the whole sheet. You want a thin, glossy coat, not a swimming pool of butter. Too much butter will make it greasy instead of flaky.

Place a second sheet of phyllo right on top of the first one. Brush it with butter. Keep doing this—stacking and brushing—until you have a stack of 5 buttered sheets. It’s a bit repetitive, but you’ll get into a rhythm.

Step 3: Fill It and Roll It

Time for the filling!

Peel one banana and lay it along the short edge of the phyllo closest to you. I like to press down on it a little to flatten it and make it spread across the dough.

Sprinkle half of your bread crumbs (2 tbsp), half of your walnuts (2 tbsp), and half of your cinnamon (⅛ tsp) right over the banana.

Now, let’s roll. It’s kind of like making a burrito.

1. Lift the edge of the phyllo up and over the banana.
2. Roll it over once.
3. Fold in the left and right sides to seal the ends. This is key to keeping the filling from oozing out.
4. Continue rolling the log away from you. Keep it snug, but don’t squeeze it to death.

You should have a nice, neat log. Carefully move it to your baking sheet and place it seam-side down. This is a super important tip to prevent it from unrolling in the oven.

Repeat this whole process with the other 5 sheets of phyllo and the second banana to make your second strudel. Give both strudels a final, light brush of butter on top.

Step 4: Bake to Golden Perfection

Slide the baking sheet into your preheated oven. Bake for about 40 minutes.

You’ll know it’s done when the strudels are a beautiful deep golden-brown and the pastry looks so crispy you can’t wait to dive in. Your whole house is going to smell amazing. It’s the best part!

Fun Variations to Try

This recipe is fantastic on its own, but it’s also a great starting point for getting creative. Here are a few ideas:

• For the Chocolate Fiend: Add a handful of mini chocolate chips (dark or semi-sweet) with the walnuts. Banana and chocolate is a classic for a reason!
• Spice it Up: Not a huge cinnamon fan? Try a pinch of nutmeg or cardamom instead. A little ground ginger would also be delicious.
• Different Nuts: If you don’t have walnuts, toasted pecans or almonds work great. For a nut-free version, just leave them out and maybe add some shredded coconut for a tropical twist.
• Make it Vegan: It’s super easy! Just use a plant-based butter for brushing. Most phyllo dough brands are vegan already, but double-check the ingredients to be sure.
• A Little Zing: Add a teaspoon of grated lemon or orange zest to the filling. The bright citrus flavor cuts through the sweetness in a lovely way.

How to Serve and Store Your Strudel

You did it! The strudels are out of the oven. Now what?

Let them cool on the baking sheet for at least 10-15 minutes. This is important! It lets the filling set up, so it doesn’t all spill out when you slice into it.

To serve, use a sharp, serrated knife (like a bread knife) to cut the strudel into slices on a slight diagonal. The sound of the knife crackling through the layers is so satisfying.

It’s amazing on its own, but a dusting of powdered sugar makes it look extra fancy. If you want to go all out, serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

This strudel is best the day it’s made, when it’s at its crispiest. If you have leftovers, store them in an airtight container at room temperature for a day or two. To reheat, pop them in a 350°F (180°C) oven or an air fryer for a few minutes to bring back the crunch.

Please, whatever you do, do not use the microwave. It will turn your beautiful, flaky pastry into a soft, soggy mess.

And don’t forget my make-ahead tip: you can freeze the unbaked strudels for up to a month. Bake them straight from frozen, just add about 10-15 minutes to the baking time.

Happy baking! I really hope you love this one.

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