BANANA CHOCOLATE STRUDEL
Categories Chocolate Dessert Bake Quick & Easy Banana Fall Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Arrange 1 phyllo sheet on a work surface with a short side of phyllo nearest you, keeping remaining sheets covered, and brush with some butter. Top phyllo with 3 more sheets of phyllo, brushing each with butter. Arrange bananas one above the other, horizontally, on lower third of phyllo, leaving a 1-inch border on both sides (trim bananas if too long). Sprinkle chocolate over bananas, then fold sides of phyllo toward middle (over ends of bananas). Fold bottom edge of phyllo over bananas and roll up bananas in phyllo.
- Transfer strudel, seam side down, to a baking sheet lined with parchment paper or to a buttered baking sheet, then brush strudel with beaten egg. Cut 4 (1/2-inch-long) steam vents diagonally along top of strudel with a sharp knife. Bake in middle of oven until golden, about 12 to 15 minutes. Cool slightly on a rack, then dust with confectioners sugar.
FRIED CHOCOLATE BANANAS
Steps:
- Preheat the fryer. Spread 1 tablespoon of the melted chocolate over each wonton, leaving a 1/2 inch border. Place the banana on the bottom edge of each wonton. Lightly wet the edges of each wonton with the butter. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wonton securely, pressing to close. Fry until the bananas are golden, about 3 minutes, stirring constantly for overall browning. Remove and drain on paper towels. Sprinkle with the powdered sugar. To serve, place a scoop of the ice cream in the center of each shallow bowl. Lay two of the fried bananas next to each scoop of ice cream. Drizzle with the chocolate sauce.
BANANA COFFEE CAKE WITH CHOCOLATE CHIP STREUSEL
Provided by Jennifer Martin
Categories Bread Cake Chocolate Fruit Breakfast Brunch Dessert Bake Banana Fall Bon Appétit Portland California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour 8x8x2-inch metal baking pan. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside. Sift all purpose flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy. Beat in mashed bananas and buttermilk. Add dry ingredients and blend well.
- Spread half of batter (about 2 cups) in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.
CHOCOLATE-HAZELNUT-BANANA STRUDEL
Chocolate lovers rejoice! The coffee whipped cream pairs well with the chocolate and bananas, adds an extra spice layer, and is more sophisticated than plain whipped cream. Please use the best chocolate you can find! This can be made ahead of time and frozen, unbaked. Recommended Wines: Moscatel Emilin Lustau, Xerez, Spain; 2002 Domaine de la Casa Blanca, Banyuls, France; Commandaria St. John, Cyprus; Domaine de la Rectorie Banyuls 1998; Banyuls Rimage Dr. Parcé, France.
Provided by GeeWhiz
Categories Dessert
Time 1h30m
Yield 2 Streudels, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Toss hazelnuts, confection-ers' sugar, and salt with a splash of water in a bowl.
- Transfer nut mix to a baking sheet, and toast for 8 minutes, until the nuts take a bit of color; Chop the nuts coarsely.
- Melt chocolate with vanilla, 1/4 cup water, and a pinch of salt in a double-boiler over medium-low, and set aside.
- In a bowl set over a pot of simmering water, mix the eggs and 1/4 cup granulated sugar until the sugar dissolves and the mixture is hot.
- Remove the bowl and whip until the mixture triples in volume, about 5 to 6 minutes.
- Fold the egg mixture into the chocolate mixture, followed by the whipped cream; Set aside in the refrigerator until ready to use.
- Spread one sheet of filo on a clean, dry work surface, and brush with melted butter to cover.
- Sprinkle with some of the remaining 1/2 cup sugar and place another sheet of filo on top of the first, and press to adhere.
- Repeat with the butter and sugar, but toss on a few hazelnuts as well.
- Top with another sheet of filo, and repeat with the butter and sugar.
- Add the fourth sheet of filo, and cover the remaining sheets with a damp towel.
- Working with the long side of the filo facing you, spoon half the chocolate mixture over its length, about 1/2 inch from the bottom, leaving a 11/2-inch border at either end.
- Sprinkle half the hazelnuts on top of the chocolate, then half the banana slices over the nuts.
- Fold the bottom edge of the filo over on itself.
- Fold in on the sides to form a thicker border all around.
- Gently roll the filo on top of the choco-late, until you reach the end of the sheet.
- Place the roll, seam side down, on a baking sheet and Brush the filo with butter and sprinkle with sugar.
- Repeat for a second streudel.
- Bake the streudels for about 20 minutes, rotating the pan once during baking, until the filo is golden and the filling puffs up.
- Some filling may leak out, but don't worry, the streudels will still be delicious.
- Let the streudels rest for 10 minutes, or until slightly cooled. Slice them on a bias, about 2 to 2 1/2 inches thick, and serve with coffee whipped cream.
- (Streudels can be made ahead of time and frozen, unbaked. Thaw 30 minutes before baking.)
- Coffee Whipped Cream:.
- 1 cup heavy cream.
- 1 1/2 tablespoons confectioner's sugar.
- 1 tablespoon instant espresso.
- Whisk the cream in a bowl, and as it starts to stiffen, add sugar and espresso.
- Continue whisking until medium peaks form.
Nutrition Facts : Calories 769.5, Fat 62.8, SaturatedFat 29.8, Cholesterol 160.7, Sodium 386.9, Carbohydrate 54.7, Fiber 9, Sugar 27.7, Protein 12.4
BANANA COFFEE CAKE WITH CHOCOLATE CHIP STREUSEL
This recipe comes from Bon Appetit. Make sure you use very ripe bananas for this one to give it lots of flavor!
Provided by Bev I Am
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Butter and flour 8x8x2-inch metal baking pan.
- Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.
- Sift all purpose flour, baking soda, baking powder, and salt into medium bowl.
- Using electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy.
- Beat in mashed bananas and buttermilk.
- Add dry ingredients and blend well.
- Spread half of batter (about 2 cups) in prepared baking pan.
- Sprinkle with half of streusel.
- Repeat with remaining batter and streusel.
- Bake coffee cake until tester inserted into center comes out clean, about 45 minutes.
- Cool coffee cake in pan on rack.
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