Giant Banana Bread Pop Tart
This giant banana bread Pop-Tart is a little nostalgic, a little over-the-top, and extremely delicious. It starts with flaky crust and a sweet banana bread-inspired filling, then gets finished with a cinnamon cream cheese glaze. Store-bought pie dough keeps the whole thing super simple, and it's giant because I have free will.
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.
Notes
Storage: Store the assembled pop tart in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for about 15-20 minutes before serving, or warm individual slices in the microwave.
Freezing Instructions: For best results, freeze the baked pop tart without the glaze. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then let it come to room temperature before adding the glaze and serving.
Nutrition
Serving: 1pieceCalories: 377.8kcalCarbohydrates: 54.5gProtein: 4.3gFat: 16.2gSaturated Fat: 6.4gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 6.5gTrans Fat: 0.003gCholesterol: 34mgSodium: 355mgPotassium: 137.2mgFiber: 1.6gSugar: 29.1gVitamin A: 218.7IUVitamin C: 1.3mgCalcium: 36mgIron: 1.5mg
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