Choco-Peanut Butter Banana Breakfast Strudel

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“Nobody skips breakfast when flaky crescent rolls hold layers of chocolate and banana filling.”
3hrs 45mins
16 slices

Ingredients Nutrition

  • all-purpose flour
  • 1 (10 1/8 ounce) canpillsbury big & buttery refrigerated crescent dinner rolls (6 rolls)
  • 13 cup creamy peanut butter
  • 12 cup nutella, hazelnut spread with cocoa
  • 2 firm ripe small bananas
  • 1 egg white, beaten
  • 1 tablespoon cinnamon sugar


  1. Heat oven to 350°F
  2. Line cookie sheet with regular foil and lightly spray with non-stick cooking spray, or line cookie sheet with nonstick foil.
  3. Sprinkle flour lightly on sheet of waxed paper.
  4. Unroll dough on floured paper into 1 long rectangle; press perforations to seal.
  5. Cover with another sheet of waxed paper; with rolling pin, roll to make 18x9-inch rectangle.
  6. Spread peanut butter over rectangle to within 1 inch of edges.
  7. Spread hazelnut spread over peanut butter.
  8. Cut bananas into about 1/8-inch slices; arrange slices with sides touching in 2 rows down center of hazelnut spread.
  9. Fold in short ends of rectangle 1 inch.
  10. Starting at one long side of rectangle, roll up tightly; pinch edge of dough to seal.
  11. Remove from waxed paper; place seam side down on foil-lined cookie sheet.
  12. Brush with egg white; sprinkle with cinnamon-sugar.
  13. Bake 20 to 25 minutes or until deep golden brown.
  14. Immediately transfer strudel on foil to cooling rack.
  15. Cool 30 minutes.
  16. Loosely wrap foil around strudel; refrigerate 30 minutes to 1 hour or until chilled.
  17. To serve, cut into 1-inch slices, using serrated knife.
  18. Wrap and refrigerate any remaining strudel.
  19. NOTE: *One tablespoon sugar mixed with 1/4 teaspoon ground cinnamon can be substituted for the cinnamon-sugar.

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