Recipes, Special Diets on November 3, 2013 by

Gluten Free Banana and Dark Chocolate Crostata

Our Gluten Free Pie Crust Mix has only been around for about a month and we are stunned by what people are doing with it. Just look at this picture. LOOK. AT. IT. Does it look like a gluten free anything? No! It looks flaky, crusty, chocolaty and definitely gluten-full. Amazing. I can only imagine that these served with a hot cup of coffee would be the perfect way to enjoy your favorite book. Thank you to Miryam Quinn Doblas of Eat Good 4 Life for letting us share her recipe and photo with you.

‘Scuse me while I clean drool off my desk- just looking at this picture makes me want a glass of milk. For more mouth-watering images and recipes from Miryam, head over to her blog-

GF Banana Chocolate Crostata | Eat Good 4 Life

Gluten Free Banana and Dark Chocolate Crostata

Miryam Quinn Doblas of Eat Good 4 Life

Yield: 4 medium crostatas
Prep Time: 20 minutes
Total Time: 1 hour and 30 minutes



Preheat oven to 375 F. Line two cookie sheets with unbleached parchment paper and set aside.

Prepare the crust according to package instructions. You can divide the pie dough in two to obtain 2 large crostatas or into 4 to obtain 4 medium crostatas.

With a rolling pin, roll each dough piece into a disk shape and refrigerate for about 15-20 minutes. Fill each crostata with the sliced bananas followed by the dark chocolate chips. Make sure you leave about one inch from the rim of the crostata as you will have to fold it in to encase the bananas and the chocolate.

Place the crostatas on the prepared bake pan and bake for about 30 minutes or until the pie dough starts browning around the edges. Depending how small or how big your crostatas are you will need more or less time.

When the crostatas are cooled down and ready to be served you can brush a little bit of maple syrup over the bananas and dough to obtain a pretty shine.


Add Your Comment

Your email address will not be published. Required fields are marked *

Latest Posts

Keep up to date on the latest from
Bob's Red Mill
Subscribe Now