Banana And Chocolate Triangles Recipes

BANANA AND CHOCOLATE TRIANGLES

Steps:

• Preheat oven to 425 degrees. Thaw phyllo sheets; melt butter. In a bowl, combine bananas, sugar, and chocolate.
• Lay 1 phyllo sheet on a clean work surface. Brush with butter; sprinkle with sugar. Top with another sheet. Repeat with remaining phyllo, brushing each sheet with melted butter as you stack them.
• Form 4 triangles: Cut dough into strips with a sharp knife; place filling at one end, leaving one corner empty. Fold corner of dough over filling. Continue folding, alternating corners, making sure no filling spills out the sides. When you reach the end, trim excess dough from triangle with knife. Brush surface with butter.
• Bake on a baking sheet until golden brown, 10 to 15 minutes. Cool slightly; serve.

CHOCOLATE DIPPED BANANAS

Steps:

• Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.

BANANA AND CHOCOLATE TRIANGLES

Steps:

• Preheat oven to 425°F.
• Thaw 6 phyllo sheets; melt unsalted butter. In a bowl, bananas, sugar and chocolate chunks.
• Lay 1 phyllo sheet on a clean work surface. Brush with butter; sprinkle with sugar. Top with another sheet. Repeat with remaining phyllo.
• Forming Triagles; Brush each sheet with melted butter as you stack them. Cut into strips with a sharp knife. Place filling at one end, leaving one corner empty (bottom left). Fold corner of dough over filling (left). Continue folding, alternating corners, making sure no filling spills out the sides. When you reach the end, (top right), trim excess dough from triangle with knife. Brush with butter.
• Bake in a baking sheet until golden brown, 10-15 minutes. Cool slightly, serve.

CHOCOLATE BANANA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Cream margarine with sugar and eggs.
• Mix in banana and vanilla.
• Mix flour with remaining dry ingredients.
• Add flour mixture to margarine mixture in 3 parts, alternately with sour milk.
• Begin and end with flour.
• Spread in 2 greased 8" cake pans.
• Bake in oven about 40 minutes.
• When cool, frost generously with chocolate butter frosting.

TURON (CARAMELIZED BANANA TRIANGLES)

Steps:

• Melt butter in a skillet over medium-high heat. Stir in brown sugar and 1 dash of cinnamon. Mix well until bubbles start to appear. Add banana; cook, stirring gently, until it starts to brown, about 5 minutes. Transfer banana to a bowl; roughly slice into 1/4-inch chunks using a spoon. Let filling cool briefly.
• Whisk water and flour together in a small bowl to make the paste. Mix white sugar and 1/4 teaspoon cinnamon together in another small bowl.
• Lay 1 lumpia strip on a flat work surface. Place 3/4- to 1 teaspoon of filling in the lower corner of the wrapper; fold 1 corner over the filling and enclose, forming a triangle. Fold over the other edges to finish the triangle, smearing the last fold with the paste to seal. Place triangle on a plate, seam-side down. Repeat with remaining wrappers, filling, and paste.
• Heat 2 inches of oil in a skillet over medium-high heat. Fry the triangles in batches until golden brown, about 4 minutes per batch. Drain on a paper towel and sprinkle cinnamon sugar over the warm triangles.

BANANA CHOCOLATE STRUDEL

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.

CHOCOLATE-COVERED BANANAS

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.

BANANA CHOCOLATE TART

Steps:

• Preheat oven to 350°F.
• Blend crumbs, butter, 1/3 cup sugar, and salt in a food processor until mixture begins to hold together and pat onto bottom and up side of a 9-inch tart pan with a removable bottom. Bake in middle of oven until side of crust is firm to the touch, 14 to 18 minutes.
• Sprinkle chocolate chips into hot crust and let stand 5 minutes to soften. Spread evenly over bottom of crust. Beat cream with remaining 1 1/2 tablespoons sugar and rum until it holds soft peaks. Cut bananas into 1/4-inch-thick slices. Whisk preserves and add bananas, tossing to coat. Spoon banana mixture into crust and top with whipped cream.

BANANA CHOCOLATE CHIP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix flour, sugar, baking powder and salt.
• In a separate bowl, combine bananas, egg, melted butter and milk.
• Stir banana mixture into flour mixture until blended. Be careful not to over mix.
• Stir in chocolate chips.
• Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)