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Almond Banana Crescents with Lemon Sauce

Serves 4


  • 4 small bananas
  • juice of 1/2 lemon
  • 50g (2 sheets) frozen puff pastry, thawed
  • 1/2 cup lemon butter
  • 50g flaked almonds
  • 1/2 cup lemon butter, extra
  • 1/4 cup water
  • 1 tablespoon cornflour
  • 300ml Australian sour cream
  • toasted flaked almonds, extra, for sprinkling
Download Recipe (PDF)


  1. Peel bananas, cut in half lengthways and brush with lemon juice . Cut each sheet of puff pastry in half to form 4 rectangles. Cut each in half again from corner to corner to form 8 triangles. Brush with lemon butter and sprinkle with flaked almonds. Roll banana up in puff pastry and place on a buttered baking tray. Bake at 220C for 20-25 minutes until golden.
  2. For the lemon sauce, combine extra lemon butter, water and cornflour until smooth. Bring to the boil, then simmer, stirring constantly for 2-3 minutes. Allow to cool slightly then whisk in sour cream. Serve sauce over bananas and garnish with toasted flaked almonds.

Nutritional Information

Nutrients per serve:
Energy (kj) 1892
Protein (g) 5
Fat, Total (g) 29
Carbohydrates (g) 44
Sodium (mg) 0
Calcium (mg) 62
Iron (mg) 0


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