Banana Hazelnut Bruschetta Recipes

BANANA-HAZELNUT BRUSCHETTA

Banana-Hazelnut Bruschetta image

Provided by Food Network Kitchen

Time 27m

Number Of Ingredients 0

Ingredients

Steps:

Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
Toss 2 sliced bananas with 1 tablespoon melted butter; spread on a baking sheet. Sprinkle with sugar and bake at 425 degrees F until golden, about 10 minutes. Spread hazelnut butter on the toast rounds. Top with the roasted bananas, whipped cream and chopped hazelnuts.

UPSIDEDOWN HAZELNUT BANANA CAKE

Upsidedown Hazelnut Banana Cake image

One of my first baking experiences with out my mom was banana bread. I was in art school away from home for the first time and of course, a vegetarian. I worked at a vegetarian restaurant and did some baking for it while I waitressed making $2.00 an hour plus $2.00 worth of food off the menu. I?d order a salad for $1.25 and my boyfriend Brian would come up to my work and eat the other .75 in a carob sundae?and that?s all we could afford to eat all day! I also would pick dandelions out of the cemetery near our apartment while walking home from college to our apartment (we couldn?t afford a car) and would cook them with onion soup boullion for our dinner. I weighed 112 then?In my hand-written recipe books, it?s the first recipe I ever wrote, so me and banana bread go way back. This one is dressed up with an ooooy gooooy nutty caramel top of brown sugar and butter which help slowly baste the banana slices as they bake in the oven. Pineapple upside down-cake move over!

Provided by Food Network

Categories dessert

Time 1h30m

Yield 2 cups

Number Of Ingredients 15

Ingredients

1/3 pound hazelnuts
1 cup sugar
8 tablespoons unsalted butter (1 stick)
2 eggs
1 cup sour cream
2 teaspoons vanilla extract
1/2 cup banana puree, from 1 or 2 bananas
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Hazelnut schmear, recipe follows
Whole bananas
3/4 cup butter
1/2 pound dark brown sugar
1/2 cup chopped toasted hazelnuts

Steps:

Preheat the oven to 375 degrees F. Butter the cake pan.
Toast the nuts and let them cool completely.
In a food processor, grind the nuts with the sugar until very fine.
Using a hand-held mixer, cream the butter; then add the sugar mixture. Add the eggs and mix. Add the sour cream and vanilla and stir. Mix in the banana puree. Stir in the flour, baking powder, and salt to make a smooth batter.
To bake, cover the bottom of the cake pan with some of the warmed hazelnut schmear (microwave 40 seconds or so). Fan some banana slices over it and spoon in the batter.
Bake until just set, about 35 to 40 minutes. Keep warm in a low oven and turn it out at the last minute.
Melt the butter. Remove from the heat and whisk in the brown sugar and the nuts. Store in the refrigerator.

CHOCOLATE-HAZELNUT AND BANANA CREPE

Chocolate-Hazelnut and Banana Crepe image

Chocolate-hazelnut spread and sliced bananas are a classic crepe filling that every sweet tooth will crave.

Provided by Martha Stewart

Categories Food & Cooking Crepe Recipes

Yield Makes 1

Number Of Ingredients 3

Ingredients

1 recipe Simple Crepes
2 tablespoons chocolate-hazelnut spread, such as Nutella
1/2 banana, thinly sliced

Steps:

After flipping a crepe in the skillet, top with chocolate-hazelnut spread and banana. Cook until spread melts, about 1 minute. Fold into quarters.

Nutrition Facts : Calories 400 g, Fat 19 g, Fiber 4 g, Protein 8 g

PAPAYA BRUSCHETTA

Papaya Bruschetta image

I love making this as an appetizer if we're planning on having a heavy dinner - it's a light healthful treat made with papaya, tomato and red pepper in a lovely papaya seed dressing. Awesome with pieces of fresh baguette, crackers or tortilla chips.

Provided by Lisa Jolley

Categories Appetizers and Snacks Bruschetta Recipes

Time 20m

Yield 8

Number Of Ingredients 11

Ingredients

1 papaya
5 roma (plum) tomatoes, diced
½ red onion, diced
1 red bell pepper, seeded and diced
¼ cup chopped fresh basil leaves
2 tablespoons white sugar
¼ cup red wine vinegar
¼ cup vegetable oil
½ teaspoon mustard powder
2 green onions, chopped
1 French baguette, cut into 1/2 inch pieces

Steps:

Cut papaya in half and remove seeds. Reserve 2 tablespoons of seeds for the dressing. Peel and dice the papaya, and place in a medium bowl. Add tomatoes, red onion, red pepper and basil, and set aside.
In a food processor or blender, combine the papaya seeds, sugar, wine vinegar, oil, mustard and green onions. Process until smooth and thick, and most of the seeds have broken up. Pour over the papaya mixture and stir to coat all of the ingredients. Serve with slices of baguette.

Nutrition Facts : Calories 263.1 calories, Carbohydrate 41.1 g, Fat 8.1 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 1.4 g, Sodium 372.9 mg, Sugar 7.8 g

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