Chocolate Hazelnut Banana Pie Recipes

CHOCOLATE-HAZELNUT-BANANA PIE

Steps:

• Whisk chocolate and 1/2 cup COOL WHIP until blended; spread onto bottom of crust. Top with bananas.
• Beat dry pudding mix, milk and chocolate-hazelnut spread in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spread over bananas.
• Refrigerate 3 hours.

CHOCOLATE-HAZELNUT TART

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
• Cool the tart for at least 30 minutes before serving.

CHOCOLATE HAZELNUT BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
• Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips.
• Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan.
• Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.

CHOCOLATE-HAZELNUT AND BANANA CREPE

Steps:

• After flipping a crepe in the skillet, top with chocolate-hazelnut spread and banana. Cook until spread melts, about 1 minute. Fold into quarters.

CHOCOLATE-HAZELNUT BANANA CREPES

Steps:

• In a large bowl, whisk the eggs, egg whites, water, milk and oil. Combine the flour, sugar and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, melt butter over medium-low heat. Stir in brown sugar until blended. Add bananas; cook for 2-3 minutes or until bananas are glazed and slightly softened, stirring gently. Remove from the heat., Spread Nutella over each crepe; top with bananas. Roll up and serve.

BANANA CHOCOLATE HAZELNUT TART

Steps:

• Make the pastry:.
• In a food processor, combine the cold butter, flour and salt. Pulse together until you get a fine crumb with a few pea-sized lumps of butter. Drizzle in 2 tbsp of the cold water and pulse again. Pinch some of the mixture between your fingertips, if it holds together it's done. If it doesn't drizzle in another tablespoon or two of water and pulse again.
• Tip out onto a piece of plastic wrap, press together into a ball and press down into a disk. Wrap in the plastic wrap and chill for 1 hour.
• Make the filling:.
• Meanwhile wipe out the food processor. Place the 2/3 cup of hazelnuts into the food processor with half of the sugar and blend until very fine in texture. Add the butter and blend again until smooth. Add the egg whites, flour, baking powder and salt. Blend again until smooth.
• Mix the mashed banana with the sugar and lemon juice in a small bowl. Set aside.
• Blind bake the pastry:.
• Preheat the oven to 350oF.
• Roll the chilled pastry out between two pieces of baking paper to just slightly larger than an 8-inch tart tin. Peel off the top layer of baking paper, flip the pastry into the tin and remove the other layer of baking paper. Gently press the pastry down into the tin and cut off any excess around the edges.
• Crumple up one of the pieces of baking paper you were using, un crumple it and lay it into the lined tart tin. Fill with baking beans and bake for 10 minutes with the baking paper inside. Lift out the baking paper and baking beans and cook the pastry for a further 5 minutes.
• Fill and bake:.
• Remove the tart tin from the oven, spread with the mashed banana then cover with the hazelnut mixture you made earlier and top with chocolate chips and the extra hazelnuts. Bake for 25-30 minutes until golden and a toothpick inserted into the centre of the tart comes out clean. Let cool for 10 minutes before slicing and serving.

NUTELLA BANANA CREAM PIE

Steps:

• In a small bowl, mix flour, cocoa and sugar; cut in butter until crumbly. Gradually add cold coffee, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until set, 15-20 minutes. Remove foil and weights; bake until edges are browned, about 5 minutes. Cool completely on a wire rack., For decorations, in a microwave, melt chocolate chips and shortening; stir until smooth. Transfer to pastry bag with a small round tip. Pipe designs over a waxed paper-lined baking sheet. Freeze until set, about 5 minutes., For filling, mix mascarpone cheese and Nutella until blended; spread into crust. Top with bananas., In another bowl, beat cream until it begins to thicken. Add pudding mix; beat until stiff peaks form. Spread or pipe with a large star tip over bananas. Sprinkle with hazelnuts. Top with chocolate decorations.

CHOCOLATE HAZELNUT PIZZA WITH STRAWBERRIES AND BANANAS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Roll pizza dough out on a lightly floured surface. Transfer to greased 12-inch (30 cm) round pizza pan. Brush butter over dough. Combine sugar with cinnamon and sprinkle evenly over pizza.
• Bake for 15 to 18 minutes or until golden and puffed. Cool for 15 minutes.
• Meanwhile, pipe enough whipped cream into a measuring cup to measure 2 1/2 cups (625 mL); stir into sour cream until smooth. Stir in vanilla. Spread cream mixture over pizza base and top with bananas and strawberries.
• Warm hazelnut spread in the microwave on High for 30 seconds or until pourable. Drizzle spread over the fruit. Cut into wedges and serve immediately with additional whipped cream (if desired).

CHOCOLATE-HAZELNUT-BANANA PIE

Steps:

• Whisk chocolate and 1/2 cup COOL WHIP until well blended. Spread onto bottom of crust; top with bananas.
• Beat dry pudding mix, milk and chocolate-hazelnut spread in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spread over bananas.
• Refrigerate 3 hours.