Nutella and banana, honestly is there anything better?
I know this is a kind of uncommon idea for a galette, but trust me it’s super yummy. And yes, I know I always say that but I like to think that it’s always true.
It’s August! My my, how the time flies. Does anybody else feel like summer just began? I feel like I have been busier than ever this summer. I’m putting in a lot of work on the blog and the TikTok channel, plus I have been re-doing my room which includes painting it and doing a deep clean. Plus, there’s the usual preparations for the upcoming school year, and summer dance classes. But if I’m ever stressed or overwhelmed, I just think about how fall is right around the corner! Pumpkins are starting to pop up everywhere, and not to mention Halloween decorations!!!
You know, I really am not happy with these pictures. Though this galette is delicious, it is not the most photogenic thing I have made. I mean, cooked bananas never really look pretty. I always get a little discouraged when my photos don’t turn out well, but I usually bounce back. And just thinking of all of the pretty fall pictures I’m going to take makes me feel better. You know that picture trend with the ghost sheet costumes that are always super aesthetic looking? I think I’m gonna try and do that with my dogs because, dogs + halloween = happiness.
Describe this Galette to me
Taste: The idea behind this recipe is so simple, yet so yummy. The crust is buttery and a touch sweet which just melts in your mouth. On top of the crust is a nice layer of Nutella, which is sprinkled with chunks of dark chocolate. The dark chocolate adds a bitterness and overall richness to the dessert. To provide the mellow sweetener, we have sliced bananas on the top. I sprinkle them with sugar so they caramelize, which gives nice dimension to the whole dessert. You have to serve this warm with loads of flaky sea salt. The sea salt is what really takes this to the next level, it goes so well with the rich chocolate and sweet Nutella.
Texture: Let’s start with the crust. It’s buttery, flakey, and crunchy, which is perfect with the rest of the galette. The filling is gooey, with pools of warm melted chocolate and rivers of Nutella. The bananas get just a tiny bit crunchy on top from the caramelized sugar which works amazingly well with the gooey filling.
Ease: I love this recipe because it doesn’t take too long to whip up. The dough for the crust only takes about 10 minutes to make, but it does have to chill for at least 2 hours. I recommend making it the day before so it can chill overnight, leaving you with very little to do the next day. Another great thing about this galette is that it doesn’t require a tart or pie dish. All you have to do is roll it out, spread on the Nutella, sprinkle on the chocolate, arrange the bananas, and roll over the edges to make a rustic looking crust. Then you just bake it up and serve it warm.
What is a Galette?
It’s very similar to a pie or tart, but a little bit more rustic. Its main characteristic is that it isn’t baked in a pan. You just throw it on a baking sheet and into the oven. Traditionally, it’s made with fruit but we’re shaking it up a little today with chocolate. It’s also quite unusual for a galette to be served all warm and gooey, but it really shouldn’t be because it is SO GOOD. Especially with a scoop of vanilla ice cream.
The Crust
This is a simple buttery pie crust. It’s very classic and familiar, both in the simple ingredients and process of making it. Start by mixing together the flour, sugar, and salt. Then we cut in some cold cubed butter. We want to make sure we’re leaving lots of chunks of butter for a flaky crust. Then we add in some cold water and mix it all up. We have to let it chill for a while to prevent the butter from completely melting into a mess in the oven. I recommend making it the day before so it can chill overnight. This will save you a lot of time before you serve it the next day.
The Filling
Honestly, I think most people would be surprised that this filling is only 4 ingredients. Well ok, there’s an egg wash but we’re not going to count that as an ingredient. Other that that it’s just Nutella, chopped chocolate, sliced bananas, and a little sugar. We brush the crusts edges with egg so it gets nice and golden and crispy. I like to sprinkle the bananas with some sugar so that they get a little caramelized in the oven. Now here’s the most important part: the salt. You HAVE to sprinkle the warm galette with flakey sea salt. It honestly just pulls the whole thing together.
Nutella and Caramelized Banana Galette
Ingredients
Method
- In a large bowl, toss together the flour, sugar, and salt. Cut in the cold butter with a pastry cutter until pea sized crumbs form and flour is slightly moistened. Using a rubber spatula, stir in the cold water until a shaggy dough forms. Do this one Tablespoon at a time, as the amount of water will vary depending on weather, climate, and time of year. The dough shouldn't be crumbly or sticky , but soft and shaggy with patches of butter. I usually do about 6-7 Tablespoons.
- Dump the shaggy dough onto a floured surface and form it into a ball. You don't want to knead it, just shape it into a ball. Then, flatten it slightly with your hands into a thick disk and wrap tightly with cling wrap. Chill the covered dough for at least 2 hours, or overnight.
- Preheat the oven to 425℉ and line a large baking sheet with parchment paper.
- Remove the dough from the fridge and peel off the cling wrap. Roll the dough out into a 12×14 inch oval on a lightly floured surface. The shape doesn't matter, mine just usually ends up being an oval. Transfer this rolled out dough onto the previously prepared baking sheet.
- Spread the Nutella in an even layer over the dough, leaving an inch wide border along the sides. Sprinkle the chopped chocolate on top of the Nutella, and then place the bananas on top of that in an even layer. Fold the edges of the galette over to create a crust. Try not to cover the bananas when doing this.
- In a small bowl, whisk the egg with the milk. Using a pastry brush, paint the egg wash over the crust and sprinkle on some turbinado sugar. Sprinkle more turbinado over the banana slices so they will get caramelized in the oven.
- Bake for 20-25 minutes or until the crust is golden brown. This time will vary depending on your oven. Let the galette cool for 10 minutes before sprinkling on lots of flaky sea salt and serving.
- Galette stays fresh sealed in an airtight container in the refrigerator for up to 3 days. To reheat it, place it on a parchment lined baking sheet and bake at 350℉ for 5-10 minutes or until chocolate is melty again