Chocolate Playdough Recipes Recipe For Banana Recipe For Stuffed

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.

NUTELLA-STUFFED BANANA BREAD

Steps:

• Preheat the oven to 325 degrees F. Generously coat an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick spray and dust with flour, tap out the excess.
• Whisk together the flour, baking soda and salt in a medium bowl and set aside. Mash the sugar with the bananas in a large bowl until smooth. Whisk in the butter, vanilla and eggs. Whisk in the flour mixture until just combined.
• Microwave the chocolate-hazelnut spread in a small microwave-safe bowl and until pourable, about 30 seconds. Reserve 2 tablespoons in a small bowl and set aside. Spread half of the batter in the bottom of the prepared pan. Pour the warmed hazelnut spread down the center of the batter leaving about a 1/2-inch border all around so that you have a chocolate-hazelnut center. Spread the remaining batter on top and smooth out with a spatula.
• Bake until the top is domed, about 1 hour 15 minutes. Cool in the pan and on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then turn upright. Cool completely on the wire rack, about 1 hour. Microwave the reserved hazelnut spread until it can be drizzled, about 30 seconds. Drizzle the spread over the cake then sprinkle the hazelnuts down the center.

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 PLAY DOUGH (INEDIBLE)

Steps:

• Combine all dry ingredients in a bowl.
• Stir in the vegetable oil.
• Stir in the boiling water (adult only) and mix until combined.
• When the dough has cooled a little, knead it on a clean surface until it loses all stickiness and becomes smooth and stretchy. No residue should come off on your fingers. If it is still sticky, add a little more flour. If it's too dry and crumbly, add more water (a tablespoon at a time).

CHOCOLATE BANANA CREPES

Steps:

• In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside.
• Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm.
• Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more.
• Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.

BANANA CHOCOLATE CHIP MUFFINS

Steps:

• In a large bowl combine the flour, sugar, cocoa powder and baking powder.
• In another bowl, blend the bananas, oil and egg together. Add to dry ingredients, mixing just until blended. Fold in the chocolate chips. Spoon the batter into a greased muffin pan, filling three-fourths full.
• Bake in a preheated 425 degree F(220 degrees C) for 15 to 20 minutes. Remove the muffins to a wire rack to cool completely.

BANANA CHOCOLATE CHIP DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
• In a large bowl, cream butter, white sugar and brown sugar until fluffy. Beat in egg and vanilla. Fold in mashed banana. In a separate bowl, mix flour, baking powder and salt. Fold flour mixture into butter mixture. Stir in chocolate chips. Spread in prepared pan.
• Bake in preheated oven 20 minutes, until set. Cool before cutting into squares.

CHOCOLATE PLAYDOUGH

Steps:

• Melt chocolate chips in microwave, stirring every 30 seconds, until melted.
• Add in the corn syrup, stirring until fully incorporated.
• Place a piece of wax paper on a baking tray or cookie sheet.
• Spread chocolate mixture on the wax paper. (Of course, you could do this with a rubber spatula -- but if you use your hands, you can lick your fingers!).
• Cover the chocolate with another piece of wax paper.
• Refrigerate until firm.
• When firm, remove the playdough from the refrigerator.
• Break off a piece of chocolate dough and form into shapes, rolling the dough in your hand to soften it up a bit. Or, you can try cutting shapes out with cookie cutters.
• Let the kids eat their creations or save them by placing the dough onto wax paper and storing them in the fridge.

CHOCOLATE CHIP BANANA BREAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
• Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.