Chocolate Stuffed Bananas Recipes

Steps:

• Preheat oven to 450 degrees.
• Lay the bananas so the ends are pointing up. Using a knife, cut a slit down the inside top so you can open it like an envelope, careful not to rip open the peel. Spread 1 tablespoon of peanut butter inside each banana and sprinkle with chocolate chips. Close the peel of the banana up and wrap the entire banana in aluminum foil. Place the bananas on a baking sheet and transfer to the oven to bake, about 10 minutes or until the insides of the banana are soft and warm and the chocolate is melted.

Steps:

• Stick bananas with a lollipop stick; place on a baking sheet and place in the freezer for 1 hour.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Coat frozen bananas with melted chocolate.

Steps:

• Preheat the oven to 300°F (150°C).
• If your bananas aren't already very ripe, place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until they are nearly black. Be careful to not overcook or the bananas will leak.
• Let the bananas cool to room temperature. Increase the oven temperature to 350°F (180°C).
• Peel the bananas, then place them in a large bowl. Mash bananas using a hand mixer or fork.
• Add the egg, vegetable oil, sugar, milk, and vanilla. Beat until combined.
• Sift the flour, baking powder, baking soda, and salt into the banana mixture. Beat until just combined, being careful to not overmix.
• Use a rubber spatula to gently fold the chocolate sprinkles into the batter.
• Grease a 12-cup muffin tin with nonstick spray. Divide the batter among the cups.
• Bake for 20-25 minutes, until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.
• Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot heavy cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
• While the muffins are still warm, use the back of a wooden spoon to push down a hole into the center of each muffin. Allow to cool to room temperature.
• Fill the muffins with the chocolate ganache.
• Chill the muffins in the fridge for at least 1 hour, until the center has set.
• Enjoy!

Steps:

• Heat oven to 200C/180C fan/gas 6 (or a BBQ). Make a slit through the skin of the bananas along one side - making sure you don't cut all the way through to the other side. Poke in the chocolate buttons along the cut. Put each banana onto a sheet of foil and crimp the edges together to seal into a parcel. Transfer to a baking sheet and cook for 25 mins until the bananas have turned black (or pop straight into the BBQ embers for 15 mins).
• Serve with a scoop of ice cream and any melted chocolate that has escaped!

Steps:

• Cut each banana lengthways, through the skin, making sure you don't cut all the way through the bottom layer of skin.
• Place about 6 squares of chocolate in the cuts of each banana.
• Wrap in foil and cook over medium hot coals for 10 minutes, turning once.
• To serve- remove the foil and place the bananas on serving plates (skin and all).
• Pile on the whipped cream!

Steps:

• Peel the bananas and cut each in half crosswise. Insert a popsicle stick into the cut end of each and place the bananas on a parchment-lined sheet pan. Freeze until very firm, about 3 hours.
• Meanwhile, place the sprinkles, peanuts and crushed cookies onto three small plates, then set the toppings aside.
• When bananas are ready, place the dark chocolate and 2 tablespoons of the coconut oil in a medium bowl and microwave for 1 minute. Stir, then microwave 30 seconds more. Stir and microwave again until the chocolate is smooth and melted, then set aside. Repeat with the milk chocolate.
• Place the white chocolate in a heatproof glass or metal bowl that will fit over a small pot. Fill the pot with a few inches of water, making sure the water does not touch the bottom of the bowl. Heat over medium-low heat, gently stirring the chocolate as it melts. Once it's melted, use a kitchen towel to carefully remove the bowl from the pot and set aside.
• Dip the bananas into the melted dark chocolate and use a spatula to remove any excess. Immediately dip the banana into the topping of your choice, then place it back on the parchment-lined sheet tray. Repeat with the remaining bananas.
• Drizzle the bananas with milk and white chocolate. Alternately, you can dip the bananas into the milk or white chocolate. Store the bananas in the freezer until you're ready to serve them.

Steps:

• In bowl mix flour, half the salt and tumeric, 1/2 tsp cayenne and the sugar. Add the 3 tbsp oil. Blend with fingers until crumbly. Set aside.
• The banans should be clear yellow with no brown. Slice the stem ends from banana. DO NOT PEEL. Cut them in 3rds crosswise. Take each chunk and make a slit about halfway down the middle [not across]. Place as much chickpea mix as can fit in this. After all pieces are stuffed heat the remaining oil and add the seeds and remaining ingredients.
• When the mustard pops add the chunks one at a time. Placing on sides until bottom of pot is tightly packed. DO NOT STACK. Turn heat to very low and cover. Shake pot once or twice to spread oil all over.
• After 6 minutes turn bananas gently with fork. Do not puncture the skins. Cook for 6 more minutes.
• Eat. Skins and all.

Steps:

• Preheat oven to 300˚F (150˚C).
• Mix together bananas, coconut oil, vanilla, brown sugar, and egg. Stir until all of the ingredients are incorporated.
• Add walnuts, flour, cinnamon, baking soda, and cornstarch, and stir until fully incorporated.
• Place 2-inch (5 cm) balls of cookie dough 2 inches (5 cm) apart on a baking sheet. Place a piece of chocolate inside ball of dough. Press dough together until chocolate is covered.
• Bake for 10 to 12 minutes until golden. Can be stored in an airtight container up to 5 days.
• Enjoy!