Banana Wraps With Chocolate Sauce Recipes

BANANA FRITTERS WITH CHOCOLATE SAUCE

Steps:

• In a bowl, whisk together the egg yolks, milk, and butter. Add the flour, salt, and the sugar to the egg mixture, combine well, beat until mixture is smooth, and allow to rest in the refrigerator for about 2 hours.
• In a dry clean bowl whip the egg whites until stiff, but not dry. Fold the egg whites into the batter with a rubber spatula.
• In a large heavy-bottom saucepan, pour enough oil to fill the pan about a third of the way, about 3 to 5 inches.
• Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. dredge the banana pieces in the confectioners' sugar then dip the pieces into the batter. Deep-fry the bananas in batches until golden brown, about 3 to 4 minutes.
• Drizzle with chocolate sauce. Garnish with mint leaves.
• In a heavy bottom saucepan, put chocolate and water. Over low heat, melt the chocolate, while stirring. Boil the mixture for 1 minute. Remove from the heat and add the rum.

BANANAS WITH CHOCOLATE SAUCE

Steps:

• Break chocolate into pieces, put in saucepan with butter, golden syrup and milk.
• Cook over a gentle heat and stir until melted. Remove from heat, stir in cream,
• Peel bananas and cut into chunky slices and put in 2 serving dishes.
• Pour over chocolate sauce.

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.

CARAMELIZED BANANA PURSES WITH WHITE CHOCOLATE SAUCE

Steps:

• For Crumble:
• Preheat oven to 300°F. Stir sugar and butter in medium saucepan over low heat until butter melts. Remove from heat. Mix in flour, nuts and salt. Spread on baking sheet. Bake until dry and golden, about 30 minutes. Cool. Break into small pieces. (Can be made 1 day ahead. Store airtight at room temperature.)
• For Filling:
• Stir sugar, 6 tablespoons butter and lime juice in large nonstick skillet over low heat until sugar dissolves. Increase heat to high and stir until butter melts and mixture begins to brown around edges, about 5 minutes. Add bananas and liqueur; stir until bananas are coated with butter mixture, about 2 minutes. Transfer to large bowl and cool.
• Mix 1 cup hazelnut crumble into banana mixture. Place 1 phyllo sheet on work surface (keep remaining phyllo covered with plastic wrap, then damp towel). Brush phyllo with melted butter. Fold phyllo in half crosswise, brush with butter, then fold in half again, forming square; brush with butter. Place generous 1/4 cup filling in center of phyllo square. Bring all edges of phyllo square up toward center and squeeze firmly at top, forming purse. Place on baking sheet. Repeat with remaining phyllo sheets, melted butter and filling, forming total of 10 purses. (Can be prepared 6 hours ahead. Chill.)
• Preheat oven to 350°F. Cover phyllo purses loosely with foil. Bake until purses begin to color, about 30 minutes. Remove foil and continue baking until phyllo is golden, about 15 minutes longer.
• Place 1 purse on each of 10 plates. Spoon 3 tablespoons warm White Chocolate Sauce around each. Sprinkle remaining hazelnut crumble over sauce.

WARM BANANA CAKE WITH CHOCOLATE SAUCE

Steps:

• Preheat oven to 350ºF.
• Grease 6-4 oz ramekins with butter and dust with flour.
• Sift together flour, baking soda, baking powder and salt together and set aside.
• Mix vegetable oil and sugar in mixing bowl, using electric mixer at medium speed until smooth.
• Beat in eggs and mashed bananas, using low speed.
• While continuing to beat at low speed, add sifted dry ingredients, slowly.
• Continue beating until mixture is thoroughly blended.
• Divide batter among prepared ramekins.
• Arrange ramekins on baking sheet and bake for 18-20 minutes until cakes are firm to touch and toothpick inserted into center comes out clean.
• Place on wire rack and cool for at least 5 minutes.
• Cakes should be served warm.
• MAKE THE SAUCE:.
• Place chocolate in bowl.
• Heat milk and cream in saucepan to simmer over medium heat.
• Pour over chocolate and let stand to soften chocolate.
• Whisk until blended.
• Whisk in vanilla extract.
• Set aside keeping sauce warm.
• MAKE CARAMELIZED BANANAS:.
• Place butter and sugar in skillet over high heat.
• Cook until sugar turns amber and caramelizes.
• Add sliced banana and continue cooking until completely coated.
• Remove from heat immediately.
• Remove cakes from ramekins and place onto individual plates.
• Pour hot chocolate sauce around cake, place scoop of vanilla ice cream onto plate.
• Arrange 3 of caramelized bananas around cake cake and garnish with walnuts.
• Serve immediately.
• Enjoy!

BANANA WRAP

Steps:

• Spread tortilla with peanutbutter.
• Chop peanuts.
• Sprinkle with chopped nuts and chocolate chips.
• Peel banana.
• Place on prepared tortilla.
• Roll
• Cut into 1/3.