Banane pollutresi, recipe by Maria Vitelli


for the pastry

– 750 g 00 flour
– 5 eggs
– 250 g sugar
– 250 g butter
– 3 tsp. baking powder
– 1 vial of banana avoring
– zest of 1 lemon

for the filling

– 250 g almonds
– 2 egg whites
– 25 g sugar

for thr glaze
– 500 g powdered sugar
– water
– 1 tsp. lemon juice
– 1 vial of banana flavoring
– dark chocolate



Peel, toast, and chop almonds. Beat egg whites and sugar until stiff. Gently fold in almonds.


Place flour, eggs, and sugar in bowl and beat with an electric mixer. Add melted butter, lemon zest, baking powder, and banana flavoring. Knead until you have a smooth, elastic dough. Let rest.

Take small pieces of dough, roll them into oval shapes about 10 cm long and 2-3 mm thick. Place the filling in the center and join the edges of the oval to create a banana shape.
Bake in preheated oven at 180°C (350°F) for about 10 minutes, leaving the bottom slightly browned and the top still pale.


Heat water to a boil. Put powdered sugar in a bowl. Add lemon juice to water and drizzle into powdered sugar, using a whisk or immersion blender to mix well. You do not want the glaze to be too liquid. Add the banana avoring. Glaze the bananas. When the glaze has hardened, melt chocolate in a double boiler and dip in one end of the banana.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.