Bobby Flay Chocolate Pancake Recipe Recipe For Banana

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COCONUT WAFFLES WITH CHOCOLATE MAPLE SYRUP AND BANANA



Coconut Waffles with Chocolate Maple Syrup and Banana image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 3/4 cups all-purpose flour
2 tablespoons pure cane sugar
1 tablespoon light brown muscovado sugar
1 tablespoons baking powder
1/4 teaspoon fine sea salt
1 1/4 cups whole milk
1/2 cup unsweetened coconut milk
6 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing on the waffle iron
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract
3 whole eggs
1/3 cup shredded sweetened coconut, lightly toasted, plusmore for garnish
1 cup Grade B maple syrup
3 ounces bittersweet chocolate, finely chopped
Pinch sea salt
2 large ripe bananas, sliced

Steps:

  • For the waffles: Whisk together the flour, sugars, baking powder and salt in a medium bowl. Whisk together the milk, coconut milk, butter, oil, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the coconut. Cover and let rest in the refrigerator for 30 minutes.
  • For the syrup: Meanwhile, bring the syrup to a simmer over low heat in a small saucepot. Add the chocolate and salt and remove from the heat. Whisk it until it becomes smooth. Keep warm.
  • Heat a waffle iron according to manufacturer's directions. Brush the grates with melted butter. Ladle about 1/3 cup of the batter onto each grate. Close the cover and bake until golden brown. Serve the waffles topped with the bananas, drizzled with syrup and garnished with a sprinkling of toasted coconut.

BOBBY FLAY'S DOUBLE-CHOCOLATE PANCAKES



Bobby Flay's Double-Chocolate Pancakes image

Few adults would want this meal for breakfast, but it is an excellent recipe for parents to make the morning after a sleepover that had the children and their friends up late watching horror films and unfathomable YouTube comedy. I adapted it slightly from Bobby Flay's "Brunch at Bobby's" cookbook, released in 2015. Watching the effect of the sugar and chocolate on a sleepy child is its own sort of joy - and you can hustle the guests home before the inevitable crash. Serve with raspberries for reasons of taste and elegance (though strawberries or bananas would do in a pinch), and salted caramel sauce. Yes, you could insist on eating muesli and almond milk instead. But in Mr. Flay's words, "If you're going to cave, you might as well go all out."

Provided by Sam Sifton

Categories     breakfast, brunch, pancakes, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 large eggs
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
1 1/4 to 1 3/4 cups buttermilk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso or coffee powder
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 1/2 ounces semisweet chocolate, finely chopped
1 tablespoon or so neutral oil, like canola
Raspberries, for serving
Salted caramel sauce, warmed, for serving

Steps:

  • Heat oven to 250 degrees.
  • In a small bowl, whisk together eggs, sugars, 1 1/4 cups buttermilk, the melted butter and the vanilla extract.
  • In a medium bowl, sift together flour, cocoa powder, coffee powder, baking powder and salt.
  • Add the egg mixture to the flour mixture and whisk until combined. Add remaining buttermilk if mixture is too thick. Fold in the chocolate and allow to sit for 10 to 15 minutes.
  • Heat a large griddle or cast-iron pan over medium heat. Brush with the neutral oil and allow it to get hot. Drop ¼-cup portions of the batter onto the griddle and cook until bubbles begin to rise to the surface, approximately 2 minutes, then flip and cook for another minute or two. As pancakes are ready, place them on a baking sheet and keep them warm in the oven.
  • Serve stacked, with raspberries and drizzled with warm caramel sauce.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 512 milligrams, Sugar 26 grams, TransFat 0 grams

BOBBY FLAY'S COCONUT-BANANA COLADA



Bobby Flay's Coconut-Banana Colada image

Provided by Bobby Flay

Categories     beverage

Time 10m

Yield 4 servings

Number Of Ingredients 6

2 ripe bananas, peeled, quartered and frozen
1 cup canned crushed pineapple in juice
3 ounces coconut rum or dark rum
1 cup canned cream of coconut (available in the international aisle)
1 lime, halved
1/4 cup shredded coconut, toasted, for garnish (optional)

Steps:

  • Place the bananas and pineapple in a blender; puree until smooth. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired.

CHOCOLATE-HAZELNUT BABKA FRENCH TOAST WITH CARAMELIZED BANANAS



Chocolate-Hazelnut Babka French Toast with Caramelized Bananas image

Provided by Bobby Flay

Categories     main-dish

Time 4h10m

Yield 4 servings

Number Of Ingredients 14

1 loaf day-old chocolate-hazelnut babka, such as Breads Bakery, sliced 1-inch thick
5 large eggs plus 2 egg yolks
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
Pinch ground cinnamon
Pinch fine sea salt
2 1/2 cups half-and-half
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons canola oil
Confectioners' sugar, for dusting
1 tablespoon unsalted butter
2 teaspoons granulated sugar
2 ripe (not overly) bananas, cut into 1/2-inch slices
1/2 cup maple syrup

Steps:

  • For the French toast: Put the babka slices on a rack set over a baking sheet and let dry for a few hours.
  • Preheat the oven to 200 degrees F; put a baking sheet with a rack inside the oven.
  • Whisk the eggs, egg yolks, sugar, vanilla, cinnamon and salt in a large bowl until smooth. Whisk in the half-and-half. Transfer the custard to a baking dish. Place a few slices of the babka in the custard and let sit, turning once, until completely soaked through, 5 minutes.
  • Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until the butter foams. In batches (so you don't crowd the pan), cook the bread until golden brown on both sides and just cooked through, about 2 minutes per side. Transfer the cooked French toast to the baking sheet to keep warm.
  • For the caramelized bananas: Melt the butter in a medium nonstick pan over medium heat. Add the sugar and cook until it just turns light golden brown, about 3 minutes. Place the sliced bananas in an even layer in the pan and cook until the bottoms become caramelized, about 2 minutes. Flip and cook another minute. Add the maple syrup and cook until just heated through, about 2 minutes.
  • Serve the French toast topped with caramelized banana and dusted with confectioners' sugar.

MILK CHOCOLATE BANANA PUDDING



Milk Chocolate Banana Pudding image

Provided by Bobby Flay

Categories     dessert

Time 4h30m

Yield 8 servings

Number Of Ingredients 11

3 cups whole milk
3 ounces good-quality milk chocolate, finely chopped
1-ounce unsweetened chocolate, finely chopped
6 large egg yolks
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
12 ounces thin chocolate wafer cookies (recommended: Nabisco)
4 large bananas, peeled and sliced 1/4-inch thick
2 cups sweetened whipped cream
Milk chocolate shavings, for garnish

Steps:

  • Place milk in a medium saucepan and bring to a simmer. Whisk in both chocolates and heat until melted and smooth. Remove from the heat.
  • Whisk together the yolks, sugar, and cornstarch in a large bowl. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat and whisk until thickened. Remove from the heat, stir in the vanilla, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature.
  • Spoon about 1 cup of the pastry cream into a 9 by 13-inch glass dish. Layer the cookies, bananas, and pastry cream in the bowl, ending with the pastry cream. Cover tightly and refrigerate until chilled, at least 4 hours or overnight. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with the chocolate shavings.

ESPRESSO-CHOCOLATE CHIP BANANA BREAD WITH ESPRESSO-CINNAMON BUTTER



Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter image

Provided by Bobby Flay

Time 1h50m

Yield One 9-inch loaf

Number Of Ingredients 15

5 tablespoons unsalted butter, plus extra at room temperature for greasing the pan
1 tablespoon instant espresso powder
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/4 teaspoon kosher salt
4 medium-ripe bananas (the peel should be pretty black), peeled and halved
1/2 cup granulated sugar
2 tablespoons lightly-packed light brown sugar
1 large egg, beaten
3 ounces semisweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 tablespoons confectioners' sugar
1 teaspoon instant espresso powder
Pinch of ground cinnamon
Pinch of fine salt

Steps:

  • Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
  • Whisk the flour, baking soda and kosher salt together in a medium bowl.
  • Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
  • Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
  • Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.

CHOCOLATE-BANANA PANCAKE BREAKFAST CASSEROLE



Chocolate-Banana Pancake Breakfast Casserole image

Have bananas with your flapjacks. Oh, and chocolate, too. Add a few sliced strawberries or a handful of raspberries for an extra pop of flavor and color!

Provided by Food Network Kitchen

Categories     main-dish

Time 9h25m

Yield 6 to 8 servings

Number Of Ingredients 13

4 tablespoons unsalted butter, plus more as necessary and for greasing the baking dish
1 3/4 cups all-purpose flour
6 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
1 3/4 cups buttermilk
7 large eggs
2 cups half-and-half
1 teaspoon pure vanilla extract
2 bananas, thinly sliced
1 cup semisweet chocolate chips
Confectioners' sugar, for dusting

Steps:

  • Butter an 8-inch square baking dish; set aside. Microwave 3 tablespoons of the butter in a small microwave-safe bowl or liquid measure to melt, 30 seconds to 1 minute.
  • Whisk together the flour, 3 tablespoons of the granulated sugar, baking powder, baking soda and 1/2 teaspoon salt in a large bowl. Whisk together the buttermilk, 2 of the eggs and the melted butter in a small bowl. Add the wet ingredients to the dry ingredients, and stir until just combined.
  • Heat a large nonstick skillet or griddle over medium heat; melt a little of the remaining tablespoon butter in the skillet. Working in batches, spoon 1/4 cup of batter per pancake into the skillet, and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes; flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
  • Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl.
  • Shingle half the pancakes in the prepared baking dish. Scatter half the sliced bananas and chocolate chips over the pancakes. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, bananas, chocolate chips and egg mixture. Cover the dish with plastic wrap, and refrigerate for at least 8 hours and up to overnight to allow the pancakes to soak in the custard.
  • Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the dish loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes. Dust with confectioners' sugar.

DOUBLE CHOCOLATE PANCAKES WITH SALTED CARAMEL SAUCE



Double Chocolate Pancakes with Salted Caramel Sauce image

The perfect way to spoil the chocolate lover in your life, these pancakes are undeniably decadent. My daughter and her friends used to beg for chocolate chip pancakes after sleepovers, and if you're going to cave, you might as well go all out! Big flakes of sea salt add a nice crunch of saltiness to the caramel and temper the dish's sweetness.

Provided by Bobby Flay

Categories     main-dish

Yield 4 to 5 servings (12 to 15 pancakes)

Number Of Ingredients 19

2 large eggs
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
1 1/4 cups buttermilk, at room temperature
3 tablespoons unsalted butter, melted, plus more for the griddle
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
3 ounces semisweet or bittersweet chocolate, finely chopped
Salted Caramel Sauce, warm, recipe follows
Confectioner's sugar, optional
Raspberries, optional
1 cup sugar
1/2 cup heavy cream
2 tablespoons unsalted butter, at room temperature
3/4 teaspoon fleur de sel or other coarse sea salt

Steps:

  • Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Add the egg mixture and whisk until just combined. Fold in the chocolate, cover, and let rest for 15 minutes.
  • Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
  • Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
  • Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners' sugar and some raspberries, if desired.
  • Combine the sugar and 1/4 cup cold water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
  • Meanwhile, warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes. Remove from the heat and stir in the butter and salt until combined. Serve warm.

CHOCOLATE BANANA PANCAKES



Chocolate Banana Pancakes image

There's nothing better than starting your Sunday morning with a batch of warm and fluffy Chocolate Banana Pancakes. And if you are one of those who likes to watch your calories, try this version made with whole wheat flour, fresh bananas and some sweetened cocoa powder. A bit of yogurt or skim milk adds the perfect light and fluffy texture you need, and a dusting of powdered sugar, a dollop of butter and some old-fashioned syrup or some homemade fresh-fruit sauce will truly help you get the best out of your breakfast deal. Got this, description, and all, from foodandfuncafe.com

Provided by Motivated Mama

Categories     Breakfast

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 overripe banana
1 egg
1/2 teaspoon vanilla extract
1/4 cup plain fat-free yogurt
1/4 cup water (water and yogurt can be replaced with 1/2 cup skim milk)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup sweetened cocoa powder (20g)
1/2 cup whole wheat flour (I used whole wheat white)
1 pinch powdered sugar, for presentation (optional)

Steps:

  • Mash the banana in a medium bowl. Add the egg, vanilla, yogurt, and water. Whisk until a bit frothy and smooth.
  • In a smaller bowl mix the flour, baking soda, baking powder and cocoa powder. Sift it into the banana mixture. Mix until just blended. It will be thick.
  • Use a ladle to drop some batter on a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes per side; when bubbles form on one side, its time to flip them over.

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