Sugar-Free Mini Pockets with Peanut Butter and Bananas

Mini PB Pastry Pockets
We all know that peanut butter and bananas make for a great combo, but wait until you try these flaky mini pockets. There is no added sugar in this recipe and only four ingredients are needed. Short on time for a special Super Bowl treat? This my friends, is the perfect last-minute dessert for game day…or any day in my book!

Adding peanut butter to your recipes is such a great shortcut to any dessert. Use regular peanut butter for this recipe, but even better, try out chocolate peanut butter. I used it for the first time here, it’s my new favorite ingredient!

This recipe is adapted from The Italian Dish. If you can’t find chocolate peanut butter, just mix in some cocoa powder! Or simply feel free to just use peanut butter.

Mini PB Pastry Pockets

Mini PB Pastry Pockets

Mini PB Pastry Pockets

Mini PB Pastry Pockets

Sugar-Free Mini Pockets with Peanut Butter and Bananas

  • 1 sheet of puff pastry, defrosted
  • dark chocolate peanut butter (or regular)
  • 1 banana, sliced
  • nuts (I used pecans)

Preheat oven to 400°F. Line a large baking sheet with Silpat or parchment paper.

Cut the sheet of puff pastry into 9 squares or desired shape. Drop a heaping teaspoon or 2 teaspoons of chocolate peanut butter on the center of the pastry squares. Place a banana slice and desired amount of nuts on top. Bring the corners together in the center and squeeze tightly, making sure all four corners seal well.

Bake for 15-17 minutes, until the outside is golden brown. Cool for a few minutes before serving.

Total Time: 30 minutes
Yield: makes 9 pastry pockets
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10 Responses to “Sugar-Free Mini Pockets with Peanut Butter and Bananas”

  1. Error409 February 1, 2014 at 3:40 pm #

    Just because you didn’t add sugar, doesn’t make something “sugar free.” It’s very misleading to label it as such.

    • Barb February 1, 2014 at 4:10 pm #

      I see your point but I’m sure you understand how to read the title of this recipe. No sugar was added and 100% of the sweetness comes from the banana.

      • Rebecca Wierzbicki February 6, 2014 at 11:21 am #

        Hi Barb, Do you think I could use cresent roll dough that comes in those packages or even the rolls, just roll them out a little? I just have to try it.

        • Barb February 6, 2014 at 11:47 am #

          Hi Rebecca – Yes, I’m sure that would work! Let me know how they turn out.

  2. Noli February 2, 2014 at 7:25 am #

    Hi Barbs,

    Gagawa din ako nito pagdating ko sa bahay. I have a sweet tooth and love a choco-peanut butter with banana combo. I have frozen empanada dough. Can I substitute it for puff pastry?

    Maraming salamat.

    • Barb February 2, 2014 at 10:20 am #

      Kumusta, Noli! I never tried it but I’m sure empanada dough will work. However, I think it will be a little heavier and not flakey like the puff pastry. Let me know how it turns out 🙂

      • Noli February 3, 2014 at 7:10 am #

        Hi…mabuti naman. Kayo dyan? I used the empanada dough that was made of whole wheat and all purpose flours on equal proportions plus olive oil and water. It turns out flakey too after it has been brushed with an egg wash. I end up eating all the four empanadas that I baked, haha.

        • Noli February 3, 2014 at 7:14 am #

          Oh by the way, the banana PB and nut combination is awesome and delish. I used chopped hazelnuts and increased the amount to accommodate my empanada dough.

          • Barb February 3, 2014 at 9:31 am #

            That’s great to hear the empanada dough worked out! I’m so happy you enjoyed this recipe. Thanks for all of your comments 🙂


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