Chocolate Baked Bananas Recipes

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 DIPPED BANANAS

Steps:

• Peel and cut the bananas in half crosswise, so that you have 8 pieces. Place peeled bananas on sticks. Line a cookie sheet with waxed paper. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated. Dip the chilled bananas in chocolate and roll with your favorite topping. Chill or freeze until ready to serve.

STUFFED CHOCOLATE AND PEANUT BUTTER BAKED BANANAS

Steps:

• Preheat oven to 450 degrees.
• Lay the bananas so the ends are pointing up. Using a knife, cut a slit down the inside top so you can open it like an envelope, careful not to rip open the peel. Spread 1 tablespoon of peanut butter inside each banana and sprinkle with chocolate chips. Close the peel of the banana up and wrap the entire banana in aluminum foil. Place the bananas on a baking sheet and transfer to the oven to bake, about 10 minutes or until the insides of the banana are soft and warm and the chocolate is melted.

BAKED BANANAS WITH CHOCOLATE

Steps:

• Preheat oven to 425°F.
• Divide half of the banana slices between two 1-cup ramekins and sprinkle half of chocolate over them. Arrange remaining banana slices over chocolate and top with remaining chocolate.
• In a bowl stir together cream and vanilla and pour over mixtures. Bake desserts in middle of oven 10 minutes.

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 & MACADAMIA BAKED BANANAS

Steps:

• Preheat the oven to 180˚C.
• Leaving the skin on, cut along the inside curve of each banana, without cutting all the way through. Open the bananas out a little and fill them with chocolate and macadamias.
• Place the bananas on a baking sheet for 10 minutes or until they are heated through and the chocolate is melted.
• Serve hot.

BAKED BANANAS WITH CHOCOLATE

Steps:

• Divide half the bananas into two 1 cup ramekins.
• Sprinkle half the chocolate over each.
• Divide other half of banana and chocolate on top.
• Stir together cream and vanilla.
• Pour over mixture.
• Bake in middle of oven@ 450 degrees for 10 minutes.

CHOCOLATE BANANA FRENCH TOAST BREAKFAST BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the banana custard: In a large bowl, mash the bananas. Add the eggs, milk, and heavy cream and stir to combine.
• In a medium bowl, combine the sugar, cinnamon, nutmeg, and vanilla and mix with a fork.
• Add the sugar mixture to the custard mixture and stir to combine.
• Add the cubed bread, chocolate chips, and pecans to the custard mixture and toss well to coat. Let soak for 10 minutes.
• While the bread is soaking, make the caramel base: In a medium microwave-safe bowl, microwave the butter for about 2 minutes, stirring every 30 seconds, until melted and hot.
• Add the brown sugar and stir to combine. Microwave for another minute, stirring halfway, until the sugar is mostly dissolved.
• Add the salt, vanilla, and pecans and stir to combine.
• Pour the caramel into the bottom of a 9 (22 cm) x 13-inch (33 cm) baking dish and spread evenly. Arrange the bananas, cut side down, over the caramel.
• Spoon the brioche-custard mixture evenly over the bananas.
• Cover with foil and bake for 30 minutes, then uncover and bake for 40-45 minutes longer, until the custard is set. Remove from the oven and let cool for 5 minutes.
• Run a knife around the edges of the baking dish to loosen the bake, then invert onto a rectangular serving dish. Do not wait any longer than 5 minutes or the bake will stick to the pan.
• Slice and serve.
• Enjoy!

CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts if desired. Transfer to a greased 9x5-in. loaf pan., Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CARLA'S BAKED BANANAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan over medium-high heat, mix together cornstarch and sugar. Gradually stir in water. Bring to a boil, stirring constantly. Remove from heat, stir in butter, lemon juice, nutmeg, and salt.
• Peel bananas, and place in a casserole dish. Drizzle sauce over bananas.
• Bake in a preheated oven for 12 minutes. Serve warm.