Flaky crescent rolls are stuffed with creamy peanut butter, baked golden brown, & then topped with perfectly caramelized bananas in this decadent breakfast treat...
This content was created in partnership with Kroger Family Stores using free products provided by Kroger.
Every once in a while when I am out & about traveling, I will order a dish at a restaurant or inn that is so delicious that I know I will have to find a way to recreate it as best I can as soon as I get home. The peanut butter stuffed croissant French toast I had at the Redbook Restaurant at Hillbrook Inn & Spa during our blogger retreat last month was one such dish. The chef stuffed a flaky croissant with natural peanut butter and then topped it with perfectly caramelized bananas, whipped cream, & fresh blueberries. (Wanna see a pic of it? ;) Then be sure to check out my review of our stay at the Hillbrook Inn for the Sip, Dine, & Shine 2016 blogger retreat.)
For my at-home version, I went simple & easy by using a roll of my favorite refrigerator crescent rolls. While not exactly a croissant, crescent rolls are light and flaky mimicking the texture of a fresh baked croissant. I stuffed each crescent roll with a dollop of natural peanut butter before baking them up golden brown and then topping them with ooey, gooey caramelized bananas...
Peanut Butter Stuffed Crescent Rolls with Caramelized Bananas
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Ingredients (Serves 4)
- 1 roll (8 count) Kroger Crescent Dinner Rolls
- 8 tsp Simple Truth Organic No Stir Creamy Peanut Butter
- 2 bananas, peeled and sliced
- 2 tbsp unsalted butter
- 2 tbsp dark brown sugar
- 1/2 tsp vanilla bean paste or vanilla extract
Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
Unroll crescent rolls and separate into triangles. Spread 1 teaspoon of peanut butter onto each triangle. Then roll into crescents.
Bake for 8-10 minutes or until golden brown.
While the crescent rolls are baking, prepare the caramelized bananas. In a small skillet or saute pan, heat the butter & brown sugar over medium heat until the butter has melted. Add in the banana slices. Cook 3-4 minutes or until golden & syrupy. During the last minute of cooking, add in the vanilla bean paste or extract.
To serve, plate two of the peanut butter stuffed crescent rolls and then top with 1/4 of the caramelized bananas. Serve with whipped topping or fresh whip cream & a sprinkle of cinnamon, if desired.
Enjoy while still warm.
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While this decadent breakfast recipe was inspired by the creativity of the chef at Redbook Restaurant, the ingredients were all courtesy of my good friends at Kroger. In fact, Kroger was one of the main sponsors of my first ever blogger retreat, Sip, Dine, & Shine 2016. The generous folks at Kroger not only provided myself and the other bloggers at the retreat with delicious goodies to enjoy during our stay (including these amazing West Virginia inspired charcuterie boards), but they also sent each of us home with swag bags chock full of some of their tastiest products from their Simple Truth Organic, Private Selection, & Kroger brand lines so we could create our own culinary creations at home inspired by our favorite dishes & experiences from the blogger retreat. :)
Have you ever had a dish that was so delicious while traveling that you just had try to make it yourself as soon as you got back home?
If you loved this recipe, then be sure to check out these retreat inspired recipes from the other bloggers who attended Sip, Dine, & Shine 2016...
If you haven't already done so, be sure to pop over to check out my full review of Hillbrook Inn & Spa & a little recap of the blogger retreat...