Chocolate Banana Breakfast Crescent Braid

A delicious chocolate banana breakfast crescent roll.

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5 from 1 vote

I have had this idea on my mind for the last few weeks. Ever since I tried this delicious Chicken Pot Pie Crescent Braid from Lisa over at Wine and Glue, I have had this recipe in my head. I LOVE chocolate. I LOVE Bananas, and I LOVE crescent rolls. Needless to say, I had an idea I would also love this Chocolate Banana Breakfast Crescent Braid.

Chocolate Banana Breakfast Crescent Braid Ingredients

For this recipe you only need a few things:

• seamless crescent roll dough
• Hershey’s chocolate spread
• sliced bananas
• optional (whipped cream and nuts for topping)

How do I make a Chocolate Banana Breakfast Crescent Braid?

The first thing you need to do is heat the oven to 350. Then take a cookie sheet and cover with foil. Spray non-stick cooking spray onto the foil.

Open the seamless crescent roll dough and spread out as a rectangle. make 1-inch slits on both sides, leaving a centerpiece that is 3-4 inches wide.

Take your chocolate spread and smooth over a thick layer onto the middle of the dough. Once covered, take the slice banana and place over the top of the dough.

After your sheet is covered as desired, fold in the end pieces on each side and pinch to close. Then alternate sides folding the 1-inch pieces in to create the braid.

Bake in the oven for 13-15 minutes until golden brown. Allow to cool for a few minutes before slicing and serving.

Take some whipped cream and nuts and top your chocolate banana crescent braid.

You might also like these 10 Crescent Roll ideas. 

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Review Recipe

5 from 1 vote

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Chocolate Banana Breakfast Crescent Braid

A delicious chocolate banana breakfast crescent roll.

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 656kcal

Author Jennifer West

Ingredients

• ▢ seamless crescent roll dough
• ▢ Hershey's chocolate spread
• ▢ sliced bananas
• ▢ optionals whipped cream and nuts for topping

Instructions

• The first thing you need to do is heat the oven to 350. Then take a cookie sheet and cover with foil. Spray non-stick cooking spray onto the foil.
• Open the seamless crescent roll dough and spread out as a rectangle. make 1 inch slits on both sides, leaving a centerpiece that is 3-4 inches wide.
• Take your chocolate spread and smooth over a thick layer onto the middle of the dough. Once covered, take the slice banana and place over the top of the dough.
• After you sheet is covered as desired, fold in the end pieces on each side and pinch to close. Then alternate sides folding the 1 inch pieces in to create the braid.
• Bake in the oven for 13-15 minutes until golden brown. Allow to cool for a few minutes before slicing and serving.
• Take some whipped cream and nuts and top your chocolate banana crescent braid.

Nutrition

Calories: 656kcal | Carbohydrates: 82g | Protein: 6g | Fat: 34g | Saturated Fat: 26g | Sodium: 474mg | Potassium: 516mg | Fiber: 5g | Sugar: 53g | Vitamin A: 40IU | Vitamin C: 5.1mg | Calcium: 84mg | Iron: 4.2mg

**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.

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This is SUCH a delicious treat. I am not sure if it counts as breakfast or dessert, but I am going to go with BOTH, because it really is just THAT good.

Make sure you add this delicious treat to your next shopping list and make this Chocolate Banana Breakfast Crescent Braid for friends and family. It’s an amazing treat!