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Chocolate Banana Hazelnut Galette: A Decadent Dessert Recipe You Must Try

Serve the galette warm or at room temperature, dusted with powdered sugar for an elegant touch. Enjoy this delicious combination of chocolate, hazelnuts, and bananas as a delightful dessert or a sweet snack!

  • Total Time: 75 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cubed
  • 6–8 tablespoons ice water
  • 2 ripe bananas, sliced
  • 1 cup hazelnuts, toasted and roughly chopped
  • ½ cup dark chocolate chips
  • 1 tablespoon honey or maple syrup (optional)
  • 1 egg, beaten (for egg wash)
  • Powdered sugar (for dusting)

Instructions

  1. In a large mixing bowl, combine the all-purpose flour, cocoa powder, salt, and granulated sugar. Whisk them together until well blended.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. You want to see small pea-sized pieces of butter throughout the mixture.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Continue until the dough starts to come together. You may not need all the water, so add it slowly.
  4. Once the dough is cohesive, turn it out onto a lightly floured surface. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This will help the dough to relax and make it easier to roll out later.
  5. While the dough is chilling, prepare the filling. In a medium bowl, combine the sliced bananas, toasted hazelnuts, and dark chocolate chips. If you like a touch of sweetness, drizzle in the honey or maple syrup and gently toss everything together until well mixed.
  6. Set the filling aside to allow the flavors to meld while the dough chills.
  7. After the dough has chilled, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  8. On a lightly floured surface, roll out the dough into a large circle, about 12-14 inches in diameter. Don’t worry if it’s not a perfect circle; rustic is the way to go with a galette!
  9. Transfer the rolled-out dough onto the prepared baking sheet. If it tears a little, just patch it up with your fingers. It will all come together in the end.
  10. Now it’s time to assemble! Spoon the banana, hazelnut, and chocolate filling into the center of the dough, leaving about a 2-inch border around the edges.
  11. Carefully fold the edges of the dough over the filling, pleating it as you go to create a beautiful rustic edge. Don’t worry if some of the filling peeks out; that’s part of the charm!
  12. Brush the exposed dough with the beaten egg to give it a lovely golden color when baked.
  13. Place the galette in the preheated oven and bake for 30-35 minutes, or until the crust is firm and slightly crisp, and the filling is bubbly.
  14. Keep an eye on it towards the end of the baking time to ensure it doesn’t over-brown. If the edges are browning too quickly, you can cover them with a strip of aluminum foil.
  15. Once baked, remove the galette from the oven and let it cool on the baking sheet for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Der Teig darf während der Ruhezeit nicht bewegt werden.
  • Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
  • Author: Aria
  • Prep Time: 40 minutes
  • Cook Time: 30-35 minutes