Fried Chocolate Bananas Recipes

Steps:

• In a small bowl, combine the banana, sugar and walnuts. Using a pastry brush, lightly brush the edges of each won ton wrapper. Put about a teaspoon of the chocolate-hazelnut spread in the center of each wrapper and top with 1 to 2 teaspoons of the banana mixture. Fold 1 corner of each won ton wrapper diagonally over the filling to form a triangle. Press the edges together to seal and refrigerate for 15 minutes.
• Fill a large heavy-bottomed saucepan with about 3/4-inch oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Fry the ravioli, 2 or 3 at a time, turning occasionally, until golden, about 60 to 70 seconds. Drain on paper towels. Cool for 2 minutes and serve warm.

Steps:

• Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted.
• Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.
• Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

Steps:

• Cut each banana half into 3 or 4 pieces.
• Mix sugar and cinnamon together in a shallow bowl.
• Melt butter in a skillet over medium-low heat; add banana slices and cook until golden brown, 5 to 10 minutes. Transfer banana slices to a paper towel-lined plate. Coat banana slices, 1 at a time, with cinnamon-sugar.

Steps:

• 1. Line a baking sheet with nonstick foil or parchment paper.
• 2. Cut the bananas in half and insert a Popsicle stick into each half, as shown. Place them on the baking sheet and freeze for 15 minutes.
• 3. Meanwhile, melt the chocolate with the oil in a Pyrex measuring cup in the microwave (check it every 30 seconds) or in a half-full pan of simmering water (about 2 minutes). Stir until smooth.
• 4. Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).
• 5. Freeze until the chocolate sets, 30 minutes. Serve or freeze in an airtight container for up to a week.

Steps:

• Line a baking sheet with parchment paper. Dip a popsicle stick into the melted chocolate. You want to have about a half-inch of chocolate on the tip. Stick the chocolate-covered end into the bottom of a banana piece, about halfway in. Place the banana on the baking sheet and repeat with the remaining pieces. When complete, place the baking sheet in the freezer for about 15 minutes. Keep the remaining chocolate warm. Place 1 cup of the chopped peanuts on a shallow plate. Remove the bananas from the freezer, and one at a time, use a spoon to cover each piece with chocolate. Remove any excess on the edge of the spoon. Dip and roll each banana into 1 cup of the peanuts and then place them back on the baking sheet. Reserve the leftover chocolate. Place the baking sheet into the freezer for 30 minutes. Heat deep fryer to 375°F. About 20 minutes into the banana freezing time, prepare the batter by combining the flour, sugar, baking powder, and cinnamon in a medium-size bowl. In a large bowl, whisk together the egg, milk, and peanut butter. Whisk the dry ingredients into the wet ingredients until smooth. Fold in the remaining chopped peanuts. Remove the bananas from freezer. One at a time, dip each banana into the batter being sure to cover the entire banana up to the popsicle stick. Let the excess batter drip off. Carefully submerge the banana into the hot oil and hold onto the end of the popsicle stick for about 6-8 seconds. Release and let it continue to fry, turning it with a pair of tongs until evenly dark golden brown. Remove the banana from the oil and drain it on paper towels. Repeat with the remaining bananas. Serve immediately with the leftover chocolate for dipping.

Steps:

• Peel bananas and cut in half lengthways.
• Place lightly beaten egg in a shallow bowl, and the combined ground hazelnuts and breadcrumbs in another shallow bowl.
• Dip banana pieces firstly into egg, and then coat in hazelnut and breadcrumb mixture.
• Heat cooking oil in a wok to 375ºF, and deep-fry bananas, in batches, until golden brown.
• Drain on absorbent kitchen paper, and keep warm until all the banana has been cooked.
• For the caramel sauce, melt butter in a small pan, then add remaining ingredients and stir.
• Bring to the boil and cook, uncovered, until sauce has thickened slightly, about 8 minutes.
• Serve each individual portion with icecream of choice.

Steps:

• Mix the flour, cardamom and cinnamon. Dip bananas in milk, and dredge in the dry mixture. Cook slowly in butter about 4 minutes until they are brown on both sides.
• Meanwhile, to prepare the sauce, combine milk, sugar, rum and coconut in a saucepan and bring to boil for 2 minutes. Spoon sauce on a plate. Place two quarters of bananas on the plate, round side up, and garnish with a sprig of mint.

Steps:

• Preheat oil in fryer.
• Spread 1 tablespoon of melted chocolate over each wonton, leaving a 1/2 inch border.
• Place banan on bottom edge of each wonton.
• Lightly wet the edges with 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 bananas are golden, about 3 minutes, stirring constantly for overall browning.
• Remove and drain on paper towels.
• Sprinkle with powdered sugar.
• To serve: place a scoop of the ice cream in the center of each bowl.
• Lay 2 wontons next to each scoop and drizzle with the chocolate sauce.

Steps:

• Heat the sugar in a small frying pan. When melted, add the bananas and caramelise on each side for 3-4 mins. Lift out and set aside.
• Tip the coconut milk into the pan with a pinch of salt, stir into the sugar and bubble until syrupy. Divide between 2 bowls, top with the caramelised bananas, then add a scoop of ice cream and scatter with toasted coconut.