This giant banana bread pop tart is exactly what it sounds like: a supersized version of the nostalgic toaster pastry, filled with sweet banana bread-inspired filling and finished with a cinnamon cream cheese glaze. It's made with store-bought pie dough to keep things easy, so there's no need to make pastry from scratch. It's buttery, flaky, and super fun to make and eat.
Did you know banana bread was an official Pop Tart flavor? It mustn't have been very good because I barely remember it. This giant banana bread pop tart takes that forgotten flavor and gives it new, bigger life.
I wanted to keep the flavors simple and familiar, with a filling made from ripe banana, brown sugar, cinnamon, and vanilla. And because banana bread is always better with cream cheese frosting, I finished it with a cinnamon cream cheese glaze.
If you love banana recipes, make sure to try my peanut butter banana cake, salted caramel banana bread, and banana mini muffins too.
Ingredient Notes
For the filling, make sure to use a ripe banana with brown speckles for the sweetest, strongest banana flavor. The filling is thickened with flour and just a tablespoon of cornstarch. If you don't have cornstarch, you can use a different type of starch or all flour.
For the dough, I opted to use pre-made pie dough. Mine was from Trader Joe's. Make sure to thaw it according to the package's instructions.
You can make your own pie dough if desired! I would double the recipe from my earl grey pie.
You can leave the pop tart plain, but I highly recommend adding the glaze or a thicker cinnamon cream cheese frosting.
Some Testing Notes
Remember to brush the pastry with egg wash before placing it in the oven! I accidentally forgot the first time I tested it, and the pop tart was very pale and sad looking.
I also experimented with adding mini chocolate chips and chopped walnuts to the filling, and the pop tart turned out great! You can add it to the whole thing or half if you're sharing with someone who doesn't like nuts.
If the pie crust gets a little too warm while you're shaping it, pop the assembled raw pastry in the freezer while the oven preheats. Keeping the crust cold prevents it from leaking butter while it bakes.
How to Make the Giant Pop Tart
Step 1: Make the filling by first mashing the banana in a mixing bowl. Then stir in the brown sugar, flour, cornstarch, cinnamon, vanilla extract, and salt.
Step 2: With a rolling pin, roll half of the pie dough into a rectangle on a well-floured surface. It should measure roughly 9" x 14". Transfer it to a baking sheet lined with parchment paper.
Step 3: Brush the edges of the rectangle with egg wash, creating a 1-inch border. Spread the banana filling inside.
Step 4: Roll the second pie crust to the same size as the first. Place it on top of the filling, gently press the edges together with your fingers, and then use a fork to crimp the edges. Poke holes on top of the pasty, brush with egg wash, and bake at 375°F until golden brown.
Step 5: While the pop tart cools on a wire rack, make the glaze by whisking softened cream cheese, powdered sugar, heavy cream, cinnamon, vanilla, and salt together in a small bowl.
Step 6: Drizzle the icing on top of the cool pastry. Slice and enjoy!
More Breakfast Recipes to Try
📖 Recipe
Giant Banana Bread Pop Tart
Equipment
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Ingredients
Pop Tart
- 1 medium banana overripe
- 100 grams light brown sugar
- 2 tablespoons all purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 pie crusts homemade or store-bought
- 1 large egg for egg wash
Cinnamon Cream Cheese Icing
- 57 grams full-fat cream cheese room temperature
- 120 grams powdered sugar
- 3 tablespoons heavy cream
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
Pop Tart
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.
- In a medium mixing bowl, mash the banana with a fork until mostly smooth. Add the brown sugar, flour, cornstarch, cinnamon, vanilla extract, and salt. Stir until evenly combined.1 medium banana, 100 grams light brown sugar, 2 tablespoons all purpose flour, 1 tablespoon cornstarch, ½ teaspoon cinnamon, 1 teaspoon vanilla extract, ¼ teaspoon salt
- On a lightly floured work surface, use a rolling pin to roll one piece of pie dough into a rectangle about 9 x 14 inches. Carefully transfer the dough to your parchment-lined baking sheet.2 pie crusts
- In a small bowl, whisk 1 large egg until smooth. Brush the edges of the dough with the egg wash, leaving about a 1-inch border around the entire rectangle. Spoon the banana filling into the center and spread it into an even layer, keeping it inside the egg-washed border.1 large egg
- Roll the second piece of pie dough into another 9 x 14-inch rectangle and carefully place it over the banana filling. Gently press the edges of the top and bottom crusts together with your fingers, then use a fork to crimp all the way around the edges. Use a fork to poke holes across the top of the pastry to allow steam to escape while it bakes. Brush the entire top with the remaining egg wash.
- Bake at 375°F for about 20 minutes, or until the pastry is golden brown and baked through. Transfer the baking sheet to a wire rack and let the pop tart cool completely.
Cinnamon Cream Cheese Icing
- In a small bowl, whisk the softened cream cheese, powdered sugar, heavy cream, cinnamon, and salt until smooth and creamy. If the glaze is too thick to drizzle, whisk in a little more heavy cream.57 grams full-fat cream cheese, 120 grams powdered sugar, 3 tablespoons heavy cream, ½ teaspoon cinnamon, ¼ teaspoon salt
- Once the pop tart has cooled completely, drizzle the cinnamon cream cheese glaze over the top. Slice into pieces using a pizza cutter or large knife and serve.
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