Banana Nutella Crêpe-Style
The story
Paris has crêpes. Alexandria has something with a little more backbone. Crêpe energy, biscuit body.
Here is the problem with the classics: a crêpe goes limp, bread goes soggy, a muffin turns to mush the second warm Nutella and juicy banana show up to the party. Not our biscuit. Those crisp, buttery edges and shatter-flaky layers were engineered to hold the good stuff — soaking up just enough while keeping their crunch, giving you structure where everything else surrenders. It is a canvas that fights back.
Sweet, salty, warm, and a little bit show-off, this build lands somewhere between dessert and the best breakfast decision you will make all week. Some mornings call for cereal. This is emphatically not one of those mornings.
Why you'll love it
- Molten Nutella meets caramelized banana — warm, gooey, and impossible to put down
- A flaky District Biscuit that stays crisp where crêpes and bread go soggy
- Sweet-and-salty payoff from a finishing pinch of flaky sea salt
- Ready in about 25 minutes with zero crêpe-flipping anxiety
- Works as a knife-and-fork dessert or a gloriously indulgent breakfast
Ingredients
- 4 District Biscuits, warmed and split
- 1/2 cup Nutella (about 2 tbsp per biscuit)
- 3 ripe bananas, sliced into 1/4-inch coins
- 2 tbsp unsalted butter
- 2 tbsp light brown sugar
- Powdered sugar, for dusting
- Flaky sea salt, for finishing
- 1/2 tsp vanilla extract (optional)
How to build it
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1Warm the District Biscuits in a 300°F oven for 5 minutes, then split each one horizontally into a top and bottom.
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2Melt the butter in a skillet over medium heat, stir in the brown sugar (and vanilla, if using), and cook until bubbling and syrupy, about 1 minute.
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3Add the banana coins in a single layer and cook 1 to 2 minutes per side, until glossy, golden, and caramelized. Remove from heat.
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4Spread a generous layer of Nutella over the cut sides of each warm biscuit so it softens into the flaky layers.
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5Pile the caramelized bananas onto the biscuit bottoms, spooning over any leftover caramel from the pan.
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6Set the Nutella-coated tops back on to close each biscuit, pressing gently.
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7Dust with powdered sugar and finish with a small pinch of flaky sea salt.
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8Serve immediately, while the Nutella is still molten and the edges are still crisp.
Pro tips & swaps
- Use bananas that are ripe and spotty but still firm — overly soft ones break down and turn to mush in the pan instead of caramelizing.
- Warm the Nutella jar for 10 seconds in the microwave for a spreadable, glossy, extra-molten finish.
- Toast the split biscuit cut-side down in the banana skillet for 30 seconds to add an even crispier edge and pick up the caramel.
- Make it a la mode: add a scoop of vanilla ice cream for a full dessert moment, or a dollop of mascarpone for breakfast.
- Caramelize the bananas up to an hour ahead and rewarm gently, but assemble just before serving so the biscuit stays crisp.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Banana Nutella Crêpe-Style ahead of time?
You can caramelize the bananas up to an hour ahead and rewarm them gently before serving. Hold off on assembling, though — the magic of this build is a crisp District Biscuit against warm, molten Nutella, and it starts to soften once everything is stacked. Assemble right before you eat for the best texture.
What is the best District Biscuit for this recipe?
A classic plain, buttery District Biscuit is the ideal base here. Its flaky layers and crisp edges hold up to the warm Nutella and juicy caramelized banana where a crêpe or slice of bread would go soggy. If you want extra richness, our butter biscuit leans into the dessert direction beautifully.
What can I use instead of Nutella?
Any chocolate-hazelnut spread works, or swap in almond butter, cookie butter (Biscoff), or a dark chocolate spread for a different spin. For a nut-free version, use a sunflower-seed chocolate spread or plain melted chocolate. The caramelized banana and sea salt will carry the flavor no matter which you choose.
Is this recipe vegetarian?
Yes, the Banana Nutella Crêpe-Style is fully vegetarian. Nutella, banana, butter, sugar, and a District Biscuit contain no meat. If you need it vegan, swap the butter for a plant-based version and use a dairy-free chocolate-hazelnut spread.
How do I caramelize the bananas without them turning to mush?
Start with ripe but still-firm bananas and slice them into 1/4-inch coins so they hold their shape. Cook them in the bubbling butter-and-brown-sugar mixture for just 1 to 2 minutes per side over medium heat — long enough to go golden and glossy, not so long they collapse. Don't crowd the pan, and flip gently.
What should I serve or drink with it?
This build loves a good coffee — an espresso or cappuccino cuts through the sweetness perfectly, very much in keeping with its French crêpe roots. For dessert, add a scoop of vanilla ice cream or a dollop of mascarpone. A glass of cold milk or a dessert wine like Moscato also plays nicely.
How many calories are in this biscuit?
As a ballpark, one Banana Nutella Crêpe-Style biscuit lands around 450 to 550 calories, depending on how heavy-handed you are with the Nutella and caramel. It is unapologetically a treat. Split one to share if you want the flavor with a lighter footprint.
How do I store and reheat leftovers?
This one is best fresh, but if you have leftovers, wrap them and refrigerate for up to a day. Reheat in a 300°F oven or toaster oven for 5 to 7 minutes to bring back the crisp edges and re-melt the Nutella — skip the microwave, which turns the District Biscuit soft. Add a fresh dusting of powdered sugar after reheating.
What makes a District Biscuit different?
Our biscuits are built from laminated, hand-folded layers that bake up crisp on the outside and shatter-flaky within, so they hold their structure under warm, gooey toppings instead of going soggy. That is the whole idea behind our tagline, Your Culinary Canvas — a base sturdy enough to carry anything from caramelized banana and Nutella to savory builds. It is a biscuit engineered to perform, not just sit there.
