Gluten-Free Chocolate Banana Mummies
These adorable mummies are the perfect spooky-sweet treat for Halloween! Made with gluten-free puff pastry, banana, and chocolate chips, they're fun to make and even more fun to eat.
Equipment
- Parchment paper or silicone baking mat
- Sharp knife or pizza cutter
- Pastry brush
- Small Bowl
Ingredients
- 1 sheet gluten-free puff pastry thawed
- 1 ripe banana
- ¼ cup chocolate chips or chopped dark chocolate
- 1 large egg for egg wash
- Candy eyes optional but recommended
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Slice the banana lengthwise into halves or thirds, depending on how big you want your mummies.
- Roll out puff pastry and cut into strips about ½ inch wide using a pizza cutter or sharp knife.
- Place 3-4 chocolate chips on each banana piece, pressing them gently into the fruit.
- Wrap each banana piece with puff pastry strips, crisscrossing randomly and leaving gaps between strips for that authentic mummy look.
- In a small bowl, whisk the egg until smooth. Brush each wrapped mummy lightly with egg wash.
- Bake for 12-15 minutes, or until the pastry is golden brown and puffed.
- Cool for 5 minutes, then add candy eyes by pressing them into the warm pastry (or use dots of melted chocolate).
Notes
Work quickly with cold puff pastry for best results
Serve warm for melty chocolate inside
Store leftovers in the fridge up to 2 days; reheat in the oven to crisp up
Make dairy-free by using dairy-free chocolate chips and brushing with plant milk instead of egg
Can be frozen unbaked; bake from frozen, adding 3-4 minutes to baking time
Serve warm for melty chocolate inside
Store leftovers in the fridge up to 2 days; reheat in the oven to crisp up
Make dairy-free by using dairy-free chocolate chips and brushing with plant milk instead of egg
Can be frozen unbaked; bake from frozen, adding 3-4 minutes to baking time
Tried this recipe?Let us know how it was!