Summary

Ingredients

• 1 banana (s)
• 250 g flour
• 1 teaspoon Baking powder
• 1 tablespoon cocoa powder
• 125 g suar
• 1 point vanilla sugar
• 1 pinch (s) salt
• 100 g butter
• powdered sugar
• Flour, for the work surface

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Instructions

1. Peel the banana and mash it with a fork. Sift the flour, baking powder and cocoa into a bowl. Add sugar, vanilla sugar, salt, butter and banana puree and work with the dough hook of the hand mixer to a crumbly mass. Then knead quickly to a smooth dough on a floured work surface.
2. Preheat the oven to 180 ° C (convection: 160 ° C). Line a baking sheet with parchment paper.
3. Shape the dough into finger-thick rolls and cut into 4-5 cm long pieces. Roll out the ends a little thinner, shape into croissants. Place the croissants on the baking sheet and bake on the middle shelf for about 12 minutes. Let cool and dust with powdered sugar.
4. This goes well with cappuccino or even an espresso.