Choco Peanut Butter Banana Breakfast Strudel Recipes

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

CHOCO-PEANUT BUTTER BANANA BREAKFAST STRUDEL

Steps:

• Heat oven to 350°F
• Line cookie sheet with regular foil and lightly spray with non-stick cooking spray, or line cookie sheet with nonstick foil.
• Sprinkle flour lightly on sheet of waxed paper.
• Unroll dough on floured paper into 1 long rectangle; press perforations to seal.
• Cover with another sheet of waxed paper; with rolling pin, roll to make 18x9-inch rectangle.
• Spread peanut butter over rectangle to within 1 inch of edges.
• Spread hazelnut spread over peanut butter.
• Cut bananas into about 1/8-inch slices; arrange slices with sides touching in 2 rows down center of hazelnut spread.
• Fold in short ends of rectangle 1 inch.
• Starting at one long side of rectangle, roll up tightly; pinch edge of dough to seal.
• Remove from waxed paper; place seam side down on foil-lined cookie sheet.
• Brush with egg white; sprinkle with cinnamon-sugar.
• Bake 20 to 25 minutes or until deep golden brown.
• Immediately transfer strudel on foil to cooling rack.
• Cool 30 minutes.
• Loosely wrap foil around strudel; refrigerate 30 minutes to 1 hour or until chilled.
• To serve, cut into 1-inch slices, using serrated knife.
• Wrap and refrigerate any remaining strudel.
• NOTE: *One tablespoon sugar mixed with 1/4 teaspoon ground cinnamon can be substituted for the cinnamon-sugar.

BANANA CHOCOLATE STRUDEL

Steps:

• Preheat oven to 425°F.
• Arrange 1 phyllo sheet on a work surface with a short side of phyllo nearest you, keeping remaining sheets covered, and brush with some butter. Top phyllo with 3 more sheets of phyllo, brushing each with butter. Arrange bananas one above the other, horizontally, on lower third of phyllo, leaving a 1-inch border on both sides (trim bananas if too long). Sprinkle chocolate over bananas, then fold sides of phyllo toward middle (over ends of bananas). Fold bottom edge of phyllo over bananas and roll up bananas in phyllo.
• Transfer strudel, seam side down, to a baking sheet lined with parchment paper or to a buttered baking sheet, then brush strudel with beaten egg. Cut 4 (1/2-inch-long) steam vents diagonally along top of strudel with a sharp knife. Bake in middle of oven until golden, about 12 to 15 minutes. Cool slightly on a rack, then dust with confectioners sugar.

CHOCOLATY PEANUT BUTTER BANANA BREAD

Steps:

• Grease the bottom and 1/2 inch up the sides of two loaf pans; set aside.
• In a medium mixing bowl stir together the eggs, bananas, sugar, peanut butter, and milk.
• Stir in the flour just until moistened (batter should be lumpy).
• Fold in chocolate pieces and peanuts or pecans.
• Spoon batter into the prepared pans.
• Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean.
• Cool in pans on a wire rack for 10 minutes.
• Remove loaves from pans.
• Cool completely on a wire rack.
• Wrap and store overnight for easier slicing.
• **If you do not have self-rising flour, substitute with 2 cups all-purpose flour plus 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoons baking soda.