Tropical Banana Strudel Recipes

Steps:

• FILLING:.
• Thinly slice bananas and put in heavy nonreactive saucepan.
• Add raisins, lemon juice and zest, cinnamon, vanilla, rum, brown sugar and stir to combine.
• Cook over medium heat until bananas are just tender, 2-4 minutes.
• Correct sweetness if necessary.
• In a small bowl, stir cornstarch into banana liqueur (or rum).
• Pour into the banana mixture and simmer 30 seconds or until mixture thickens.
• Let cool to room temperature and remove cinnamon stick and vanilla bean.
• Refrigerate until cold.
• STRUDEL DOUGH:.
• Preheat the oven to 375 degrees.
• In a small bowl, combine melted butter and oil.
• In a separate small bowl combine cracker crumbs and sugar.
• Following the directions on the filo dough box, prepare surface and dough (using damp cloth, etc.), alternately brush dough with butter mixture and one level tablespoon of the crumb mixture. Repeat until you have used four sheets of the filo dough.
• Mound half of the banana filling in a row along the long edge of dough closest to you. Roll up halfway.
• Fold in the short ends and continue to roll the strudel.
• Carefully transfer it, seam side down to an ungreased baking sheet.
• Prepare the second strudel in the same manner.
• Brush the tops with the rest of the butter mix and sprinkle with the rest of the crumb mix.
• Using a sharp knife, lightly score the tops of the strudels (do not cut through to the filling!).
• Bake until crispy and golden brown, 30-40 minutes.
• Cool slightly and cut into diagonal slices with serrated knife.

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.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine the flour, sugar, salt, cinnamon, and baking soda. In another bowl, mix together the eggs, oil, and vanilla. Add in the pineapple, coconut and bananas and stir. Pour the wet ingredients in with the dry ingredients and mix until they are just barely combined- don't overmix. Pour the batter into two 8x4" greased loaf pans.
• Bake for 65-75 minutes or until a toothpick inserted in the middle of the loaf of bread comes out clean. Let bread cool for 5-10 minutes before removing from pans and placing on a wire rack to continue cooling.
• In a small bowl, mix together the reserved pineapple juice and powdered sugar. Drizzle over the top of the warm bread and enjoy!