Broiled Chocolate Bananas Recipes

BROILED BANANAS

Steps:

• Preheat broiler. Peel bananas and slice them crosswise into 3/4-inch thick slices. Mix the brown sugar and lime juice and toss this with bananas. Spread the sliced bananas in a shallow baking pan and broil, as close to the heat source as possible, until the sugar has melted into a glaze - 2 to 3 minutes. Transfer to a pretty serving bowl and serve immediately - topped with sour cream and nuts if you wish.

BROILED BANANA SPLITS

Steps:

• Mix 1 tablespoon brown sugar with 1/2 teaspoon cinnamon and a pinch of salt. Halve 4 bananas lengthwise; brush with 1 tablespoon melted butter and sprinkle with the cinnamon sugar. Wrap in foil and broil until golden, about 3 minutes. Top with frozen yogurt, toasted almonds and chopped chocolate and/or raspberries.

BROILED BANANAS WITH LEMON AND SUGAR

Steps:

• Preheat broiler. Peel the bananas and arrange them in one layer in a gratin dish. Pour the lemon juice over them, then roll them in the juice to prevent them from discoloring. Sprinkle them with brown sugar.
• Place the bananas under the broiler, about 4 inches from the heat, and broil them until they are brown on top, about 4 minutes. Turn the bananas over and place them again under the broiler for 3 to 4 minutes, until brown on top. They should be soft at this point when pierced with a fork.
• Cool the bananas until they are lukewarm, sprinkle them with the rum, if desired, and serve immediately.

CHOCOLATE BAKED BANANAS

Steps:

• Heat oven to 200C/180C fan/gas 6 (or a BBQ). Make a slit through the skin of the bananas along one side - making sure you don't cut all the way through to the other side. Poke in the chocolate buttons along the cut. Put each banana onto a sheet of foil and crimp the edges together to seal into a parcel. Transfer to a baking sheet and cook for 25 mins until the bananas have turned black (or pop straight into the BBQ embers for 15 mins).
• Serve with a scoop of ice cream and any melted chocolate that has escaped!

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.

CHOCOLATE BANANA BROWNIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a deep baking pan.
• Melt chocolate and butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Mix eggs and vanilla extract together in a large bowl; mash bananas into egg mixture until well mixed.
• Combine flour, sugar, cocoa powder, and baking powder in a separate bowl.
• Mix chocolate mixture into the banana mixture; add flour mixture and stir until smooth. Pour mixture into the greased baking pan.
• Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 60 minutes.

BROILED STONE FRUIT WITH CARDAMOM BANANA SOFT SERVE

Steps:

• Place fruit in a baking dish, cut side up and pour cider over top. Sprinkle tops with sugar and cook at 425 degrees F for 17 minutes and finish under the broiler until browned.
• To make soft serve, place ingredients in a blender and blend until smooth. Serve under fruit immediately or chill in freezer in a dish for 1 hour to make more scoopable.
• Sprinkle with chia seeds and blueberries.

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!

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.)