Banana Sunshine Galette

This is my kind of winter dessert. Golden, gooey, and sun-shaped — a banana galette that brings warmth to grey days and makes your kitchen smell like joy. It’s made with just three ingredients (plus an optional drizzle of honey): ripe bananas, dark chocolate, and store-bought puff pastry. That’s it. No fancy mixing, no stress — just slice, fold, bake.

Bananas may feel tropical, but they’re actually one of the most grounding fruits to eat in winter. Rich in potassium, magnesium, and slow-releasing energy, they support our nervous system, digestion, and mood — exactly when we need it most.

But let’s talk sustainability. Bananas are one of the most traded and sprayed crops in the world. Unless they’re organic or fair-trade certified, their production often involves harmful pesticides, poor labour conditions, and long-distance transport. That’s why I only buy organic bananas, and only in winter, when they help replace the seasonal fruits that are naturally scarce.

This galette is my little edible protest against winter blues. It’s the shape of the sun, sprinkled with dark chocolate stars, and kissed with honeyed edges. A reminder that the seasons turn, and warmth always returns.

Preparation time: 10 mins

Cooking Time: 20-25 mins

Ingredients for 2 toasts:

• 1 sheet of store-bought puff pastry (can be gluten-free)

• 2 ripe bananas, sliced into thin coins

• 2–3 tbsp dark chocolate nibs or chopped dark chocolate (85% or higher)

• 1 tsp coconut oil (to drizzle over the crust)

• Optional: 1 tsp honey (for brushing over the bananas to caramelize))

Step-by-step cooking process:

1. Preheat the oven to 180°C/356°F and line a baking sheet with parchment paper.

2. Prepare the pastry. Roll out the puff pastry onto the lined tray. If it’s not already round, gently shape it into a rustic circle by trimming the corners (no need for perfection — the charm is in its roughness!).

3. Assemble the galette. Arrange the banana slices in overlapping circles in the center of the pastry, leaving about 3–4 cm (1.5 inches) around the edges. Sprinkle the chocolate nibs evenly over the bananas.

4. Fold the edges. Gently fold the pastry edges over the outer rim of the bananas to create a free-form tart. Don’t worry about it looking perfect — rustic is beautiful.

5. Add the finishing touches. Brush the folded crust with a little melted coconut oil for shine and crispiness. If using honey, brush it gently over the banana slices to help them caramelize.

6. Bake. Bake in the preheated oven for 20–25 minutes, or until the pastry is golden, puffed, and the chocolate is just melted.

7. Cool and serve. Let it cool for a few minutes before slicing. Serve warm, maybe with a dollop of coconut yogurt or a scoop of plant-based vanilla ice cream if you’re feeling extra luxurious.

This galette is my little edible protest against winter blues. It’s the shape of the sun, sprinkled with dark chocolate stars, and kissed with honeyed edges. A reminder that the seasons turn, and warmth always returns.