Banana Cream Pie Pop Tarts That Will Make Your Taste Buds Sing

Introduction

Are you looking for a fun and delicious way to enjoy your favorite breakfast pastry? Look no further than banana cream pie pop tarts! These tasty treats are a delightful twist on the classic pop tart, filled with creamy banana custard and topped with a golden crust. In this article, we’ll provide two different recipes for banana cream pie pop tarts that are sure to satisfy your sweet tooth.

Recipe #1: Classic Banana Cream Pie Pop Tarts

Ingredients:

• 1 box of refrigerated pie crusts
• 2 ripe bananas, mashed
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup whole milk
• 1 cup heavy cream
• 2 egg yolks, beaten
• 1 tablespoon vanilla extract
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. Roll out the pie crusts and cut them into rectangles that are approximately 3×4 inches in size.
3. In a medium saucepan, whisk together the mashed bananas, sugar, cornstarch, and salt. Gradually whisk in the milk and cream until the mixture is smooth.
4. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat.
5. Stir in the beaten egg yolks and vanilla extract until well combined.
6. Place a spoonful of the banana custard onto one half of each rectangle of pie crust. Fold the other half over and crimp the edges with a fork to seal.
7. Brush the tops of the pop tarts with beaten egg and bake for 15-20 minutes, or until golden brown.
8. Allow the pop tarts to cool for a few minutes before serving.

Nutritional Information:

Serving Size: 1 pop tart

• Calories: 320
• Total Fat: 19g
• Saturated Fat: 9g
• Cholesterol: 75mg
• Sodium: 230mg
• Total Carbohydrates: 33g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 4g

Cooking Time:

Prep Time: 20 minutes

Cook Time: 20 minutes

Equipment:

• Baking Sheet
• Parchment Paper
• Rolling Pin
• Medium Saucepan
• Whisk

Serving Suggestions:

Enjoy these banana cream pie pop tarts warm, straight out of the oven, with a cold glass of milk. They also make a great grab-and-go breakfast or afternoon snack.

Variations:

Try adding some sliced banana or a dollop of whipped cream on top of your pop tart for an extra indulgent treat. You could also experiment with different flavors of custard, such as chocolate or vanilla.

Substitutions:

If you don’t have whole milk or heavy cream on hand, you could use half-and-half instead. You could also substitute the egg yolks with a vegan egg replacer to make these pop tarts vegan-friendly.

Storage:

Store leftover pop tarts in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster oven for a few minutes.

Tips:

Make sure to seal the edges of your pop tarts well with a fork to prevent the custard from leaking out while baking. You could also use a little water to help seal the edges if needed.

Frequently Asked Questions:

• Can I freeze these pop tarts?

Yes, you can freeze these pop tarts for up to 2 months. To reheat, simply pop them in the toaster oven straight from the freezer.

• Can I use a store-bought custard instead of making my own?

Yes, you could use a store-bought custard if you prefer. Just make sure it’s thick enough to hold up in the pop tart without leaking out.

• Can I use a different type of fruit?

Yes, you could use any type of fruit filling you like in these pop tarts. Try experimenting with different combinations, such as strawberry and cream or apple and cinnamon.

Recipe #2: Vegan Banana Cream Pie Pop Tarts

Ingredients:

• 1 box of refrigerated pie crusts (make sure they’re vegan-friendly)
• 2 ripe bananas, mashed
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup unsweetened almond milk
• 1 cup full-fat coconut milk
• 2 tablespoons vegan butter
• 1 tablespoon vanilla extract
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1 tablespoon maple syrup (optional, for sweetness)
• 1 tablespoon almond milk (for brushing)

Instructions:

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. Roll out the pie crusts and cut them into rectangles that are approximately 3×4 inches in size.
3. In a medium saucepan, whisk together the mashed bananas, sugar, cornstarch, and salt. Gradually whisk in the almond milk and coconut milk until the mixture is smooth.
4. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Reduce heat and simmer for 5 minutes.
5. Remove from heat and stir in the vegan butter, vanilla extract, and cornstarch mixture. If you’d like your custard to be a little sweeter, add in the maple syrup as well.
6. Place a spoonful of the banana custard onto one half of each rectangle of pie crust. Fold the other half over and crimp the edges with a fork to seal.
7. Brush the tops of the pop tarts with almond milk and bake for 15-20 minutes, or until golden brown.
8. Allow the pop tarts to cool for a few minutes before serving.

Nutritional Information:

Serving Size: 1 pop tart

• Calories: 340
• Total Fat: 21g
• Saturated Fat: 11g
• Cholesterol: 0mg
• Sodium: 200mg
• Total Carbohydrates: 37g
• Dietary Fiber: 2g
• Sugars: 16g
• Protein: 4g

Cooking Time:

Prep Time: 20 minutes

Cook Time: 20 minutes

Equipment:

• Baking Sheet
• Parchment Paper
• Rolling Pin
• Medium Saucepan
• Whisk

Serving Suggestions:

Enjoy these vegan banana cream pie pop tarts warm, straight out of the oven, with a cup of your favorite plant-based milk. They also make a great snack or dessert.

Variations:

Try adding some sliced banana or a sprinkle of cinnamon on top of your pop tart for an extra burst of flavor. You could also experiment with different types of plant-based milk, such as oat or soy.

Substitutions:

If you can’t find vegan-friendly pie crusts, you could make your