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 BANANA BRAID RECIPE BY TASTY

Steps:

• Unfold the puff pastry. Spread the chocolate hazelnut spread onto the middle third.
• Arrange the sliced bananas on top of the spread in a single layer. Bananas may slightly overlap.
• Preheat oven to 400°F (220°C)
• Cut out a triangle of the top right corner of the pastry. Repeat on the other side.
• Cut diagonal slits along both sides of the pastry. Each will be around 1 inch (2 ½ cm) thick.
• Fold over the top piece of dough to partially cover the top row of bananas.
• Alternating both sides, fold the strips of pastry over the bananas, mimicking a braid pattern.
• Trim the excess dough on the sides, and fold over the bottom flap.
• Brush the top of the braided pastry with the beaten egg. Transfer to a parchment lined baking sheet for and bake 15 minutes or until the pastry is golden brown.
• Allow to rest for 10 minutes before slicing.
• Enjoy!

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.

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.

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 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 TRIFLE

Steps:

• Combine sugar, evaporated milk, cocoa and cornstarch in a medium saucepan and bring to a boil.
• Cook until sugar dissolves and mixture is thick (about 3 minutes), stirring frequently.
• Remove from heat and stir in coffee liqueur.
• Set aside to cool.
• When chocolate mixture is cool, combine with cake cubes in a large bowl.
• Mix 2 crushed candy bars in with cake mixture.
• Beat milk and pudding mix at medium speed of a mixer until well-blended.
• Stir into cake mixture.
• Cover and chill for 15 minutes in refrigerator.
• Spoon half of cake mixture into a trifle dish or large bowl (about 4 quart).
• Arrange half of bananas evenly over cake mixture and top with half of cool whip.
• Repeat layers, ending with cool whip.
• Sprinkle with remaining toffee bar.
• Chill for 1 hour before serving.

LAYERED CHOCOLATE-RASPBERRY TRIANGLES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased matching 13x9-in. baking pans with parchment; grease papers., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, one at a time, beating well after each addition. Add vanilla. Stir in flour. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Transfer half of the batter to another bowl. Fold melted unsweetened chocolate into 1 bowl; spread into a prepared pan. Fold melted white chocolate into remaining batter; spread into second prepared pan., Bake 12-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto wire racks. Remove parchment; cool completely., Transfer chocolate layer to a baking sheet lined with a large piece of plastic wrap. Spread jam over top; place white chocolate layer over jam. Wrap securely with plastic wrap. Set a cutting board or heavy baking pan over top to flatten layers. Let stand at room temperature 3-4 hours. (Or, refrigerate overnight and return to room temperature before continuing.), Unwrap cake; place on a cutting board. Spread top with melted chocolate chips. Top with white chocolate shavings. Let stand until set. Trim edges with a knife. Cut into 24 squares; cut squares diagonally in half.