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  • Writer's pictureNava

Banana and chocolate Gallette

Hello my beautiful master chefs.

Sometimes I feel like I’m repeating myself over and over again about how delicious a dish is and how it melts in your mouth and your taste buds will truly thank you (event though your hips wont). And there is no denying that this banana and chocolate galette will melt in your mouth and leave you wanting more but still I decided to do something (hopefully) funny and entertaining.

Here is my master piece, sung to the tune of ‘Mama mia’:

I've been loving galettes ever since I was 10 (de, de, de, de, de) But it’s making me fat, look at my rear end (de, de, de, de, de) Look at me now, for galettes I yearn I don't know how I lasted for so long This addiction is too strong Just one smell and I forget everything

Just one bite and then I begin: w-o-o-o-oh

Mama mia, galettes for me again Gallets, how could I resist you? Mamma mia, thunder thighs again My my, who cares I’ve really missed you Yes, I went on a diet Thought that I should try it

But I was in complete denial Mamma mia, how you make me smile My my, I’m out of my denial

Banana and Chocolate galette

This recipe is adapted from Delicious magazine.


200g plain flour

3 tablespoons castor sugar

50g ground hazelnuts

Pinch of salt

125g unsalted butter (very cold cut into cubes)

2 egg yolks, lightly beaten

100g milk chocolate roughly chopped (at room temp)

100g dark chocolate roughly chopped (at room temp)

1 egg lightly beaten for egg wash


1. Make dough

Pour the flour, castor sugar, salt and ground hazelnut into a bowl and Using a balloon whisk, or a fork whisk ingredients to combine.

Transfer the combined ingredients to a food processor, add the butter and pulse till you get a bread-crumb consistency.

Add the egg yolks a little at a time until the dough almost comes together.

Tip the dough onto your work bench and quickly knead, just until it comes together, (don’t over work the dough). Shape into a disc wrap in plastic and chill for 30min.

2. Preheat the oven to 180C.

Take the dough out of the fridge. Cut two pieces of baking paper into two circles roughly 35cm in diameter. Place one piece of the circles on your work bench and sprinkle with a little flour. Place the dough on top and sprinkle a little flour on the dough and place the second circle on top of the dough. Using a rolling pin roll out the dough between the 2 pieces of baking paper but don’t roll the dough to the end: leave a little gap.

Place a round 22cm in diameter plate (or anything round which is that size) and mark the dough. Do NOT cut the dough, it’s just to give you a roughly 5 cm border between the marked-out circle and the edge of the pastry.

3. Arrange the chopped chocolate within the marked circle.

Slice the bananas thinly and arrange on top of the chocolate any way you like.

4. Fold the border inwards, pressing gently as you go along.

Brush dough with the egg wash. Slide the galette on to a baking tray and bake for 30 minutes.

Serve with ice-cream

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