Transform the classic breakfast pastry into a gluten-free delight with ripe bananas and a peanut butter frosting. Here’s how to make these homemade pop tarts.
Filling Ingredients:
- 2 ripe medium bananas
- 1 tsp vanilla extract
- 1/8 cup granulated sugar
- 1/4 tsp cinnamon
- 1/16 tsp allspice
Frosting Ingredients:
- 2 tsp creamy peanut butter
- 1-2 tbsp milk (adjust based on the consistency of the peanut butter)
- 1 tsp vanilla extract
- 1 1/4 cup powdered sugar
Double Pie Crust Ingredients:
- 3 cups gluten-free 1:1 flour
- 1 tsp baking powder
- ¾ tsp kosher salt
- 6 tbsp sparkling water
- ¾ cup sour cream
- 1 tsp cinnamon
- 1/4 tsp allspice
- 16 tbsp cold butter, cubed
- Egg wash (1 egg beaten with 2 tbsp water)
- 2 tsp sugar for sprinkling on top
Instructions:
For the Filling:
- Preheat your oven to 350°F (175°C).
- Mash the bananas and mix with vanilla, sugar, cinnamon, and allspice until smooth.
For the Double Pie Crust:
- Mix the gluten-free flour, baking powder, salt, cinnamon, and allspice in a large bowl.
- Cut in the cold butter and sour cream until pea-sized butter pockets form.
- Add sparkling water and quickly work it into the dough without overworking.
- Wrap the dough in plastic and chill for 2 hours.
- Divide the dough in half. On a lightly floured surface, roll each half into a 9×12-inch rectangle.
- Transfer one rectangle on parchment to a baking sheet.
- Spread the banana filling onto the crust, leaving a 1-inch border.
- Place the second rectangle on top, seal the edges, and crimp with a fork.
- Brush with egg wash and sprinkle with sugar.
- Bake for 25-30 minutes until the crust is golden.
- Remove and let cool.
For the Frosting:
- Mix the peanut butter, milk, vanilla extract, and powdered sugar until smooth and spreadable.
Assembly:
- Once the pop tart is cool, spread the frosting on top.
- Slice and serve your homemade Banana Pop Tarts with Peanut Butter Frosting.
Enjoy these comforting and delicious treats as a breakfast option or a sweet snack any time of the day!
