Transform your leftover Easter chocolate into a show-stopping dessert with this Banana Chocolate Galette. Sprinkle finely chopped chocolate—whether from bunnies, eggs, or bars—over a buttery, flaky crust. Arrange ripe banana slices on top, letting them nestle into the chocolate layer. Bake until the crust is golden and the chocolate is bubbling beneath the caramelized bananas. Serve warm with a scoop of ice cream or a drizzle of cream for a truly comforting treat.
Make a dessert for one person by trying out my Banana Chocolate Tart. Try a savory galette recipe with my Leek Mushroom Galette recipe. If you are looking for more recipes to use up frozen bananas, I recommend trying out my Cottage Cheese Banana Bread, Banana Bread Recipe Without Butter, or my Banana Cornbread recipe.
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Ingredients
Find below the list of ingredients used for my Banana Chocolate Galette.
- Leftover Easter Chocolate (Semi Sweet or Milk Chocolate)
- Ripe Bananas
- Flour
- Salt (omit if using salted butter)
- Unsalted Butter
- Greek Yogurt or Sour Cream
- Apple Cider Vinegar
- Ice Cold Water
- Egg Yolk (for the egg wash)
See recipe card for quantities.
Make the Galette Dough
- Combine the flour and salt in a large bowl to make the galette dough. Use a pastry cutter or your fingers to cut the butter into the flour mixture until pea-sized.
- Make a well in the flour butter mixture. Add to it, the yogurt, vinegar, and ice cold water. Use a spatula to first, mixt the wet ingredients together, and then bring in the dry ingredients to it.
- Gently fold the dry and wet ingredients together, without overmixing. Once the dough has come together, transfer to a large piece of plastic wrap.
- Flatten out the dough into a large disk and wrap it tightly with the plastic wrap. Refrigerate the dough for 30 minutes.
Chop the chocolate into small pieces while the dough is chilling in the fridge. Preheat the oven to 375F at this time.
Roll out the Galette Dough
- Cut out 2 pieces of parchment paper, each large enough to cover a 9"x13" baking tray. Place one piece on the counter, sprinkle with flour, and place the chilled dough on top.
- Sprinkle flour on top of the chilled disk of dough and place the other piece of parchment on top, aligning with the bottom parchment.
- Use a rolling pin to roll out the dough to a 13-14 inch circle. Transfer the dough with the bottom parchment, onto a 9"x13" baking tray.
- Sprinkle the chopped chocolate on the rolled out dough, leaving a 2 inch border of dough all around.
5. Slice the peeled bananas at a slight diagonal, into ½ inch slices.
6. Place the banana slices over the chopped chocolate to cover it completely.
7. Lift a 3 inch section of the border dough and fold it over the bananas. Take small section beside it and fold it over. Keep folding small section all around the galette, with a small overlap.
8. Sprinkle the brown sugar evenly over the banana sliced. Whisk the egg yolk and 1 teaspoon water to create an egg wash and brush it over the folded edge of dough.
9. Transfer the Banana Chocolate Galette to your preheated 375F oven and bake for 35-40 minutes, or until the dough is a nice golden color. Let the galette cool dough for 10 minutes once ready, so that the chocolate can start to cool down.
Substitutions and Variations
- Pie Dough - Use premade pie dough, enough for 2 crusts. Thaw them out and stack them before rolling them out as per the recipe.
- Chopped Nuts - Add chopped hazelnuts, pecan or walnuts with the chocolate.
- Coconut - Sprinkle coconut flakes on top of the banana slices before baking.
Store the Banana Chocolate Galette
Let the Banana Chocolate Galette cool completely at room temperature. Cover it loosely with foil or plastic wrap to prevent the crust from getting soggy. Store it on the counter for 24 hours, or refrigerate for up to 3 days for longer freshness. Reheat slices in a low oven (around 300°F/150°C) for 10–15 minutes to crisp the crust and melt the chocolate. Avoid sealing it in an airtight container while warm to preserve its texture.
Recipe
Banana Chocolate Galette
Equipment
- 9"x13" Baking Tray
Ingredients
Pie Dough
- 1 ½ cup All Purpose Flour
- ½ teaspoon Salt
- ½ cup Unsalted Butter cold
- ¼ cup Greek Yogurt or sour cream
- 1 tablespoon Apple Cider Vinegar
- ⅓ cup Ice Cold Water
Fillings and Egg Wash
- 1½ cup Semi Sweet Chocolate finely chopped
- 3 large Bananas
- 2 tablespoon Brown Sugar
- 1 piece Egg Yolk
- 1 teaspoon Water
Instructions
Prepare the Pie Dough
- Combine the flour and salt in a large bowl to make the galette dough. Use a pastry cutter or your fingers to cut the butter into the flour mixture until pea-sized.1 ½ cup All Purpose Flour, ½ teaspoon Salt, ½ cup Unsalted Butter
- Make a well in the flour butter mixture. Add to it, the yogurt, vinegar, and ice cold water. Use a spatula to first, mixt the wet ingredients together, and then bring in the dry ingredients to it.¼ cup Greek Yogurt, 1 tablespoon Apple Cider Vinegar, ⅓ cup Ice Cold Water
- Gently fold the dry and wet ingredients together, without overmixing. Once the dough has come together, transfer to a large piece of plastic wrap.
- Flatten out the dough into a large disk and wrap it tightly with the plastic wrap. Refrigerate the dough for 30 minutes.
Assemble the Banana Chocolate Galette
- Chop the chocolate into small pieces while the dough is chilling in the fridge. Preheat the oven to 375F at this time.1½ cup Semi Sweet Chocolate
- Cut out 2 pieces of parchment paper, each large enough to cover a 9"x13" baking tray. Place one piece on the counter, sprinkle with flour, and place the chilled dough on top.
- Sprinkle flour on top of the chilled disk of dough and place the other piece of parchment on top, aligning with the bottom parchment.
- Use a rolling pin to roll out the dough to a 13-14 inch circle. Transfer the dough with the bottom parchment, onto a 9"x13" baking tray.
- Sprinkle the chopped chocolate on the rolled out dough, leaving a 2 inch border of dough all around.
- Slice the peeled bananas at a slight diagonal, into ½ inch slices. Place the banana slices over the chopped chocolate to cover it completely.3 large Bananas
- Lift a 3 inch section of the border dough and fold it over the bananas. Take small section beside it and fold it over. Keep folding small section all around the galette, with a small overlap.
- Sprinkle the brown sugar evenly over the banana sliced. Whisk the egg yolk and 1 teaspoon of water to create an egg wash and brush it over the folded edge of dough.2 tablespoon Brown Sugar, 1 piece Egg Yolk, 1 teaspoon Water
- Transfer the Banana Chocolate Galette to your preheated 375F oven and bake for 35-40 minutes, or until the dough is a nice golden color. Let the galette cool dough for 10 minutes once ready, so that the chocolate can start to cool down.
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