Banana Nutella Crescent Cups

Banana Nutella Crescent Cups are the answer to quick and utterly irresistible homemade treats when time is tight and your sweet tooth calls. Combining creamy cheesecake filling with the sweetness of ripe bananas and the lush indulgence of chocolate hazelnut spread all tucked into golden crescent dough these bite-sized cups come together in minutes and vanish even faster. Perfect for a school snack bake sale or spontaneous dessert for friends these are a little moment of delight when you need it most.

I first whipped up these cups for a last-minute tea party when I discovered extra crescent rolls and overripe bananas in my kitchen. Everyone wanted seconds and now they are my go-to for any quick get-together.

Ingredients

• Refrigerated crescent roll dough: Turns into perfectly chewy crisp cups. Look for original Pillsbury or any brand with a good buttery aroma
• Cream cheese: Softened to blend easily and give really creamy texture. Always choose block-style and full fat for classic flavor
• Granulated sugar: Brings gentle sweetness and lets the banana notes shine. Go for fresh sugar to avoid any lumpiness in the filling
• Overripe banana (mashed): Gives deep banana flavor and natural sweetness. The more speckled the peel the better
• Ripe banana (sliced): For the topping adds freshness and a pop of color. Look for yellow with just a few brown spots so slices stay firm
• Nutella: Classic chocolate hazelnut spread creates a smooth rich layer that pairs perfectly with banana
• Cool Whip (thawed): Makes the topping light and fluffy. Chilled regular or fat free both work so use what you have

Instructions

Prep the Muffin Tins:

Lightly spray two mini muffin pans with nonstick spray to make sure nothing sticks. Give extra attention to the sides since the dough can sometimes puff out and anchor to the tin

Shape the Crescent Cups:

Unroll the crescent dough. Pinch together two triangles to form a rectangle. Use a sharp knife to cut each rectangle into six even squares for consistent sized cups

Press and Mold:

Press each dough square gently into the wells of the greased mini muffin pans. Try to keep the dough thin on the bottom and up the sides so there is room for filling

Blend the Cheesecake Mixture:

In a medium bowl beat softened cream cheese with sugar until smooth and fluffy. I like to scrape the bowl a couple of times to keep the mixture lump free

Mash and Add Banana:

Mash an overripe banana until it measures about half a cup. Stir this mashed banana into the cream cheese mixture thoroughly combining so every bite has banana flavor

Fill and Bake:

Spoon a mound of the cheesecake filling into each dough cup. Fill almost to the top for the best ratio of creamy to crisp. Bake at three hundred seventy five for fifteen minutes until puffed and lightly golden

Cool Gradually:

Let the crescent cups cool in the pan for fifteen minutes to set properly then transfer to a wire rack to cool completely. This step will prevent soggy bottoms and makes the cups easy to remove

Chill and Decorate:

Once cooled refrigerate until fully chilled. Spoon a dollop of Nutella on each cup then add a swirl of Cool Whip. Finally top with a slice of the ripe banana for a fresh finish

I remember my toddler sneaking banana slices off the tray while I finished assembling these little cups.

Storage Tips

These stay fresh covered in the fridge up to three days. If you want to make in advance do not top with bananas until just before serving or they will brown. For best texture always let them come slightly to room temperature before serving for the softest filling

Ingredient Substitutions

If you only have crescent roll dough sheets use them just the same. Greek yogurt can be swapped for half the cream cheese for a tangy twist and flavor swaps like almond butter or caramel work too instead of Nutella. For dairy free versions try plant-based cream cheese and coconut whip

Serving Suggestions

These cups are made for sharing. Place them on a pretty platter with extra Nutella in a small bowl for dipping. They also stack nicely in cupcake liners for lunchbox treats or sweet party snacks. For an extra flourish sprinkle on powdered sugar or shaved chocolate

Cultural Roots and Seasonal Adaptations

Bananas and chocolate are a classic comfort pairing across many cultures from French crêpes to Latin American desserts. In summer swap in sliced strawberries or raspberries on top for a tart accent or use apple slices and cinnamon for a fall version. Pie dough or puff pastry works if you ever want a slightly different base

Handy Recipe Notes

Always cool the cups before topping so the whipped cream stays fluffy. Overripe bananas mash best and give the most flavor. Let the filling chill completely so it sets and slices cleanly

Success Stories

From office potlucks to family birthdays these cups always disappear first from the dessert table. Readers emailed me saying their kids now request these instead of cupcakes for school treat days and one friend served them at a baby shower to raves about the creamy banana centers.

Freezer Meal Conversion

You can freeze fully assembled cups without the banana slice on top. Just pop them into a freezer safe container separating layers with wax paper. Thaw in the fridge overnight and add fresh banana slices when you are ready to serve for that just-made finish

Make a batch of these Banana Nutella Crescent Cups and watch them disappear. You will love the balance of creamy rich and fruity with every bite.

Common Recipe Questions

→ How do I prevent the crescent dough from sticking to the pan?

Generously spray your mini muffin tins with nonstick spray to make removing the crescent cups easy once baked and cooled.

→ Can I use a different chocolate spread instead of Nutella?

Yes, you can substitute Nutella with any smooth chocolate hazelnut or other chocolate-flavored spread for a similar texture and flavor.

→ What is the best type of banana to use?

Use one overripe banana for the filling to maximize sweetness and blend easily, plus a ripe banana for pretty, firm slices on top.

→ How long should I chill the filled crescent cups?

Let the baked cups cool fully, then refrigerate for at least 30 minutes to set the filling and make them easier to handle.

→ Can these be made ahead?

Yes, prepare and refrigerate the cups up to one day ahead, but add banana slices just before serving to keep them fresh.