Banana Wraps With Chocolate Sauce Recipes

CHOCOLATE BANANA CREPES

Steps:

• In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
• Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
• Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
• Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.

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 SPLITS WITH HOT CHOCOLATE SAUCE

Steps:

• Melt butter in a 12-inch heavy skillet over medium heat, then add bananas in 1 layer and sprinkle with brown sugar. Increase heat to medium-high and cook bananas, gently turning once and shaking skillet occasionally, until sugar is caramelized, 3 to 4 minutes. Divide bananas among 4 bowls, leaving any remaining caramel in skillet.
• Add cream to skillet and boil over medium heat, stirring, until caramel is dissolved. Add chocolate with a pinch of salt and whisk until melted.
• Top bananas with scoops of ice cream, then drizzle with some of chocolate sauce and sprinkle with nuts. (There will be extra sauce.)

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.

BANANA WRAPS WITH CHOCOLATE SAUCE

Steps:

• Heat oven to 350°F.
• Place 1 banana half on center of each tortilla; fold in opposite sides of tortilla, then roll up burrito-style. Place, seam-sides down, on parchment-covered baking sheet. Spray with cooking spray. Bake 15 min. or until golden brown.
• Meanwhile, microwave chocolate and milk in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted; stir until well blended.
• Place banana wraps on platter; drizzle with chocolate sauce. Top with nuts and COOL WHIP. Serve immediately.

GRILLED BANANA SPLIT SUNDAE WITH BITTERSWEET CHOCOLATE SAUCE

Steps:

• Build charcoal fire or preheat gas grill.
• Slice bananas in 1/2 lengthwise and crosswise so each banana yields 4 pieces. Set aside. Mix the sugar and cinnamon, sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.
• Place bananas cut-side down on a clean cooking grate over direct low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and let cook 5 more minutes or until the skin pulls away from the banana.
• Remove skins from banana halves and place 4 banana halves in the bottom of each serving bowl. Top each serving with 2 scoops of ice cream. Ladle about 1/4 cup of heated chocolate sauce over each sundae¿let your taste determine the quantity here, add just a touch for a hint of chocolate or pour it on for a serious chocolate fix. Sprinkle each with 1 tablespoon of chopped nuts, top with whipped cream, and place a cherry or strawberry on top.
• Make the chocolate sauce up to 2 days in advance. Place chocolate in a medium size metal mixing bowl. Heat cream to almost boiling, add butter and sugar and stir to combine. Remove from heat and pour over chocolate. Whisk vigorously until melted, and well combined. Add liqueur and vanilla and stir constantly until mixture is cool the touch. Cover with plastic wrap and set aside or refrigerate up to 2 days. Warm before serving.

BANANA SUNDAE WRAPS WITH CUSTARD SAUCE

Steps:

• Prepare Custard Sauce: In a medium heavy saucepan, bring milk to a simmer.
• Meanwhile, in a medium bowl, whisk together egg, sugar, cornstarch and salt until pale yellow.
• Gradually whisk hot milk into egg mixture, return to saucepan.
• Cook, stirring constantly, over low heat until custard coats the back of a spoon.
• Transfer to a clean bowl, cool to room temperature and refrigerate until chilled.
• Prepare Egg Rolls: Peel bananas; quarter lengthwise.
• Lay egg roll wrappers on a flat surface with point facing you.
• Arrange 2 banana quarters on center of wrapper.
• Sprinkle with 1/2 tablespoon chocolate chips and 1 large marshmallow that's been halved or 4 mini marshmallows.
• Sprinkle with cinnamon.
• Fold and seal as directed on egg roll package.
• Repeat with remaining wrappers.
• In a deep skillet, pour oil 2 inches deep.
• Heat to 365 degrees F.
• Fry banana rolls one at a time, for 1 to 1 1/2 minutes or until deep golden brown.
• Drain well on paper towels; keep warm in a 250 degree F oven until all are fried.
• Serve warm with custard sauce and a scoop of vanilla ice cream, if desired.

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.

BANANA CHOCOLATE WRAP WITH EASY RASPBERRY SAUCE - TOASTED

Steps:

• Leaving about 1 1/2 inches uncovered around the edges, spread cream cheese thickly in the center of the tortilla. Top with Nutella and banana slices.
• Roll tortilla burrito-style, folding in the sides and then rolling up.
• Melt butter or margarine in a small frying pan over medium-high heat. Place wrap in pan, seam side down, and reduce heat to low.
• Check wrap often to make sure it doesn't burn. When it is golden brown on each side, turn it. I brown mine on four sides.
• When wrap is done, remove from heat and cover the pan while you prepare the sauce - this will help the cream cheese continue to melt.
• Heat jam in a small, microwave-safe bowl in the microwave on half power for 30-45 seconds or until hot and melted. Be careful not to burn yourself when handling it!
• To serve, place wrap on a plate and pour sauce over it. You can garnish with a dollop of whipped cream and/or fresh raspberries to make it extra special.
• Enjoy!