Vegan Tahini Banana Bread Palmiers
Elegant spiral pastries inspired by classic French palmiers, these vegan treats layer flaky puff pastry with a rich tahini-banana filling sweetened with maple syrup and scented with cinnamon. The pastries caramelize in the oven, creating crispy exteriors with a tender, nutty interior. Perfect for breakfast, brunch, or as a plant-based dessert.
Steps
Before you start
- Thaw vegan puff pastry sheets at room temperature for 30 minutes until pliable but still cold
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper
- Have a bench scraper or long knife ready for cutting the spirals cleanly
Make the filling
- In a medium bowl, whisk together tahini, mashed bananas, maple syrup, 1.5 tsp cinnamon, vanilla extract, and sea salt until smooth and fully combined.
- The mixture should be spreadable but not runny.
- Taste and adjust sweetness or spice if needed.
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Ready when: Filling is smooth and spreadable, no lumps of banana visible
Tip: Don't overmix—gentle whisking keeps the filling light and prevents the tahini from becoming too thick.
Prepare cinnamon sugar
- Mix 2 tbsp coconut sugar with 1 tsp ground cinnamon in a small bowl.
- Set aside for topping the palmiers.
Assemble the first pastry sheet
- Lay one thawed puff pastry sheet on your work surface.
- Spread half of the tahini-banana filling evenly over the entire sheet, leaving a ¼-inch (6 mm) border on all sides.
- Work quickly but carefully—the pastry should remain cold.
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Ready when: Filling is evenly spread in a thin, even layer
Tip: If the pastry warms and becomes sticky, slide it onto a baking sheet and refrigerate for 5 minutes to firm up before continuing.
Form the first spiral
- Starting at one long edge of the pastry, tightly roll the sheet toward the center, pressing gently as you roll.
- When you reach the middle, roll from the opposite long edge toward the center, creating two spirals that meet in the middle.
- You should have a double spiral log.
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Ready when: Pastry is tightly rolled into a compact double spiral with no air pockets
Tip: Roll firmly but don't press so hard that you squeeze filling out the sides. Keep your hands cool and work deliberately.
Assemble the second pastry sheet
- Repeat step 3 with the second puff pastry sheet and the remaining half of the tahini-banana filling.
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Ready when: Filling is evenly spread in a thin, even layer
Form the second spiral
- Repeat step 4 with the second sheet to create another double spiral log.
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Ready when: Pastry is tightly rolled into a compact double spiral with no air pockets
Chill before cutting
- Transfer both spiral logs to a cutting board and refrigerate for 10 minutes.
- This firms up the dough so it won't squish when you slice it.
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Tip: A cold spiral is much easier to slice cleanly without smashing the dough or squeezing out filling.
Slice into palmiers
- Using a sharp bench scraper or long serrated knife, slice each spiral log into 6 equal pieces, about ¾ inch (2 cm) thick.
- You should have 12 palmiers total.
- Wipe the blade between cuts to prevent filling from dragging.
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Ready when: All 12 palmiers are evenly sliced with visible spiral layers
Tip: A very sharp knife or bench scraper makes clean cuts; a dull blade will compress the pastry and mash the layers.
Arrange and top
- Place palmiers cut-side up on the prepared baking sheets, spacing them 2 inches (5 cm) apart.
- Lightly sprinkle the cinnamon-sugar mixture over the top of each palmier.
- Work gently—the pastry should remain cold until it goes into the oven.
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Ready when: All palmiers are arranged on baking sheets with cinnamon sugar sprinkled evenly on top
Tip: Keep palmiers in the fridge or freezer until you're ready to bake for best rise and flake.
Bake until goldenOven 400°F / 205°C
- Bake at 400°F (200°C) for 16–18 minutes, rotating the baking sheets halfway through (about 8–9 minutes in).
- The palmiers should puff up, caramelize, and turn golden brown on the edges and where the exposed filling touches the pan.
- You should see caramelized sugar crystals on top.
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Ready when: Palmiers are puffed and golden brown; edges are caramelized and crispy; cinnamon sugar is caramelized on top
Tip: Rotate halfway through so they brown evenly. If your oven runs hot, watch carefully after 14 minutes—they can go from perfect to too dark quickly.
Cool before serving
- Remove from the oven and let the palmiers cool on the baking sheets for 5 minutes—they'll crisp up as they cool.
- Transfer to a wire rack to cool completely, about 5 more minutes.
- They're best served slightly warm or at room temperature.
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Ready when: Palmiers are firm and crispy when cooled; caramelized sugar has hardened
Tip: Don't move them too soon—they're fragile while warm and will firm up as they cool.
Good to know
Tips
- Keep all components cold: warm puff pastry won't rise and puff properly. If your kitchen is warm, work quickly and chill between steps.
- Don't overfill the pastry. A thin, even layer of filling allows the dough to puff and create those signature crispy layers. Too much filling will seep out and prevent proper browning.
- The caramelization of the cinnamon sugar on top is key to the texture and flavor—it should look slightly dark and crispy, not pale. If needed, sprinkle a tiny bit extra sugar just before baking.
- These palmiers are best enjoyed within a few hours of baking while the exterior is still crisp, though they store well. If they soften, a brief warm-up in the oven restores crispness.
Make ahead
Prepare the tahini-banana filling up to 2 days ahead and store in an airtight container in the fridge. You can also assemble the spiral logs, wrap them tightly in plastic wrap, and freeze for up to 1 week—slice directly from frozen and add 2–3 minutes to the bake time.
Storage & reheating
Room temperature: Store in an airtight container for up to 2 days; they stay crispy. Refrigerator: Up to 4 days in an airtight container; warm gently in a 300°F (150°C) oven for 3–4 minutes to restore crispness. Freezer: Up to 2 weeks wrapped individually in plastic wrap; thaw at room temperature for 30 minutes or warm in a 325°F (160°C) oven for 5–7 minutes.
Substitutions
- tahini (sesame paste) → Sunflower seed butter or almond butter. Use the same amount. Almond butter adds a slightly sweeter, milder nuttiness; sunflower seed butter is closer in taste to tahini. Avoid peanut butter—it's too strong and will overpower the banana.
- pure maple syrup → Agave nectar or date syrup. Use the same amount. Agave is neutral; date syrup adds subtle caramel notes. Both are vegan and liquid at room temperature, so the filling consistency won't change.
- coconut sugar or cane sugar → Cane sugar or brown sugar. Use the same amount. Brown sugar will caramelize slightly darker and add a molasses depth. Cane sugar is more neutral.
- vegan puff pastry sheets → All-butter puff pastry (if not strictly vegan). Use the same amount. The bake time and temperature remain the same. All-butter pastry will be slightly richer and may brown a touch faster, so watch it closely.
