Chocolate Banana Eggrolls With Cinnamon Cream Recipes

CINNAMON AND CHOCOLATE BANANA BREAD

Steps:

• For the banana bread: Preheat the oven to 350 degrees F. Line a 12-count muffin tin with cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside.
• In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the sugar and butter until light and fluffy. Gradually pour in the egg mixture while beating; beat until incorporated. Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer. With a rubber spatula, fold in the flour mixture until just incorporated. Fold in the walnuts, then the Mexican chocolate.
• For the cinnamon crumble topping: In a small bowl, mix together the flour, brown sugar and cinnamon. Cut in the butter with 2 knives until uniform.
• Fill the cups of the muffin tin about halfway with the batter. Spoon the cinnamon crumble topping over the muffins, pressing it lightly into the batter. Bake until the topping is golden and a toothpick inserted in the center of the muffins comes out clean, 20 to 25 minutes. Let cool before serving. These muffins are great with a smear of butter.

CHOCOLATE BANANA BUNDLES

Steps:

• Preheat oven to 400°. In a large cast-iron or other heavy skillet, melt butter over medium heat. Stir in brown sugar until blended. Add bananas; stir to coat. Remove from heat; set aside., Unfold puff pastry; cut into 4 rectangles. Place a halved banana in center of each square. Overlap 2 opposite corners of pastry over banana; pinch tightly to seal. Place on parchment-lined baking sheets. , Bake until golden brown, 20-25 minutes. Drizzle with chocolate. Serve warm, with ice cream if desired.

UPSIDE DOWN BANANA BREAD CINNAMON ROLLS RECIPE BY TASTY

Steps:

• In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
• Add the granulated sugar, salt, mashed bananas and stir.
• Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
• Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
• Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
• Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
• Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
• Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
• Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
• Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
• Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
• Preheat the oven to 350˚F (180˚C).
• Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
• Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
• Enjoy!

BANANA CREAM CHOCOLATE TRUFFLES

Steps:

• Pulse cookies in a food processor until fine crumbs form. In a bowl, beat cream cheese and extract until blended. Beat in banana. Stir in cookie crumbs. Freeze, covered, until firm enough to shape, about 2 hours., Shape mixture into 1-in. balls. Dip cookie balls in candy coating; place on waxed paper-lined baking sheets. Top immediately with banana chips., Refrigerate until set, about 30 minutes. Store in a covered container in the refrigerator.

CHOCOLATE BANANA "EGGROLLS" WITH CINNAMON CREAM

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Lay a phyllo sheet lengthwise on a large work surface and spray it with cooking spray. Top the sheet with another phyllo layer and spray it again. Cut the sheet in half from top to bottom. Repeat the process with the 2 remaining phyllo sheets. (You will have 4 phyllo rectangles lying vertically on the work surface.) Sprinkle a quarter of the chopped chocolate along the bottom edge of each phyllo rectangle.
• Halve the banana lengthwise and cut each half into two pieces. Lay a piece, cut side down, on top of the chocolate on the bottom edge of each phyllo rectangle. Sprinkle a little brown sugar over the banana. Fold about an inch of the side edges of the phyllo over the ends of the banana, and then roll the packet to form an eggroll shape. Repeat with the remaining bananas and transfer them to the baking sheet. Spray each roll with a little more cooking spray, then sprinkle a little cinnamon over each. Bake until golden brown and crisp, about 12 minutes. Remove from the oven and let cool for about 10 minutes before serving.
• Meanwhile, in a mixing bowl, whisk the cream, brown sugar, and a couple dashes of cinnamon together until the brown sugar dissolves. Continue whisking until the cream thickens and begins to hold soft peaks. Transfer to a small bowl and sprinkle a little more cinnamon on the top.
• To serve, cut the eggrolls in half diagonally and place on a platter with the cream "dipping sauce."

CHOCOLATE-BANANA CAKE ROLL

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. Sift together the cocoa, flour and baking powder; set aside.
• In a medium bowl, whip the egg yolks and half of the sugar with an electric mixer until thick and pale. Set aside. In a separate larger bowl, combine the egg whites and vanilla. Whip with clean beaters until foamy. Gradually sprinkle in the remaining sugar while continuing to whip until stiff but not blocky. Fold the yolks into the whites by hand, then fold in the dry ingredients. Spread evenly in the prepared pan.
• Bake for 15 minutes in the preheated oven, until the cake springs back when lightly pressed. Try not to let it bake too long or it will be difficult to roll. When the cake is done, run a knife around the edge to loosen and turn out onto a sheet of parchment paper or aluminum foil. Sprinkle confectioners' sugar on both sides and allow to cool.
• Spread whipped cream on one side and place the bananas along the length. Roll the cake up around the bananas. Place on a serving platter with the seam side down. Frost with chocolate frosting.

BANANA CHOCOLATE SPRING ROLLS

Steps:

• Preheat the oven to 425º F.
• Line a baking tray with parchment paper and set aside.
• Lay two spring roll wrappers on a clean work surface; brush wrappers lightly with melted butter.
• Slice the bananas in half on the diagonal.
• Place one banana half in the lower third portion of the wrapper and cover with the chocolate.
• Sprinkle a little salt over the chocolate and top with the remaining banana half; roll into a tight package.
• Continue until all bananas and wrappers are rolled.
• Place the finished banana rolls on the lined baking tray and brush tops and edges with butter.
• Bake for 5-7 minutes on the baking tray and serve when golden brown.

CHOCOLATE CINNAMON BANANA CAKE

Steps:

• Preheat oven to 350. Grease and flour 2 9 inch round cake pans.
• Place bananas into mixing bowl. Beat with mixer on low speed for about 45 seconds, or until smooth.
• Add remaining ingredients and beat on low speed for about 1 minute, scraping bowl constantly.
• Increase mixer speed to medium, and beat for about 2 minutes more, or until smooth and thick.
• Pour batter into pans, smooth with a spatula and bake for 28-32 minutes, or until they test done.
• Cool in pans for 10 minutes, then remove from pans and cool completely.
• Assemble into layers using your choice of frosting.