Tropical Banana Strudel Recipes

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.

TROPICAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine coconut oil, eggs, and vanilla extract in a large bowl; whisk well to combine. Add flour, sugar, baking soda, cinnamon, and salt. Stir well until combined. Fold in bananas, pineapple, and coconut; stir until just blended. Pour batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

TROPICAL BANANA SPLITS

Steps:

• In a small saucepan, bring 1/2 cup cream just to a boil. Remove from heat and add chocolate. Let stand 2 to 3 minutes; stir to combine.
• In a medium bowl, whip remaining 1/2 cup cream with sugar until soft peaks form. Set aside.
• Peel bananas, and split lengthwise; divide among 4 sundae dishes. Top with a scoop (1/4 cup) each of mango, coconut, and raspberry sorbets. Drizzle each sundae with chocolate sauce; top with whipped cream, nuts, and a cherry. Serve immediately.

TROPICAL BANANAS FOSTER

Steps:

• Melt butter in heavy large skillet over medium heat. Add brown sugar, nectar and rum; stir until sugar dissolves. Increase heat and boil until syrupy, about 4 minutes. Mix in ginger and nutmeg. Add pineapple, banana and mango and sauté just until heated through, about 1 minute. Let cool 2 minutes.
• Scoop ice cream into bowls. Spoon warm sauce over ice cream. Sprinkle with coconut, if desired; serve immediately.

TROPICAL BANANA STRUDEL

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.