Chocolate Triangles Recipe Recipe For Banana

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BANANA AND CHOCOLATE TRIANGLES



Banana and Chocolate Triangles image

Crisp triangles of phyllo dough stuffed with a sweet filling of bananas and chocolate are delicious for dessert or as a snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 40m

Number Of Ingredients 5

6 phyllo sheets
3 to 4 tablespoons unsalted butter
2 bananas, sliced 1/2 inch thick
2 teaspoons sugar, plus more for sprinkling between phyllo layers
1 ounce chocolate chunks, chopped

Steps:

  • Preheat oven to 425 degrees. Thaw phyllo sheets; melt butter. In a bowl, combine bananas, sugar, and chocolate.
  • Lay 1 phyllo sheet on a clean work surface. Brush with butter; sprinkle with sugar. Top with another sheet. Repeat with remaining phyllo, brushing each sheet with melted butter as you stack them.
  • Form 4 triangles: Cut dough into strips with a sharp knife; place filling at one end, leaving one corner empty. Fold corner of dough over filling. Continue folding, alternating corners, making sure no filling spills out the sides. When you reach the end, trim excess dough from triangle with knife. Brush surface with butter.
  • Bake on a baking sheet until golden brown, 10 to 15 minutes. Cool slightly; serve.

BANANA AND CHOCOLATE TRIANGLES



Banana and Chocolate Triangles image

Make and share this Banana and Chocolate Triangles recipe from Food.com.

Provided by Chef mariajane

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

6 phyllo pastry sheets
3 -4 tablespoons unsalted butter, melted
2 bananas, sliced 1/2 inch thick
2 teaspoons sugar
1 ounce semisweet chocolate chunk, chopped

Steps:

  • Preheat oven to 425°F.
  • Thaw 6 phyllo sheets; melt unsalted butter. In a bowl, bananas, sugar and chocolate chunks.
  • Lay 1 phyllo sheet on a clean work surface. Brush with butter; sprinkle with sugar. Top with another sheet. Repeat with remaining phyllo.
  • Forming Triagles; Brush each sheet with melted butter as you stack them. Cut into strips with a sharp knife. Place filling at one end, leaving one corner empty (bottom left). Fold corner of dough over filling (left). Continue folding, alternating corners, making sure no filling spills out the sides. When you reach the end, (top right), trim excess dough from triangle with knife. Brush with butter.
  • Bake in a baking sheet until golden brown, 10-15 minutes. Cool slightly, serve.

Nutrition Facts : Calories 259.2, Fat 12.4, SaturatedFat 7.1, Cholesterol 23.1, Sodium 139.6, Carbohydrate 35.3, Fiber 2.5, Sugar 13.2, Protein 3.1

TURON (CARAMELIZED BANANA TRIANGLES)



Turon (Caramelized Banana Triangles) image

This simplified banana filling is a favorite Filipino treat. It is also known as turon, using burro bananas cut lengthwise (instead of my sliced version), sprinkled with brown sugar, then rolled like an egg roll. I decided to fold this in a cute triangle shape inspired by my favorite Vietnamese sandwich shop. Drizzle with chocolate or caramel for a prettier presentation.

Provided by MattOlay V-H

Categories     World Cuisine Recipes     Asian     Filipino

Time 45m

Yield 15

Number Of Ingredients 10

1 tablespoon butter
1 banana, halved lengthwise
¼ cup brown sugar
1 dash ground cinnamon
1 tablespoon water
1 tablespoon all-purpose flour
1 tablespoon white sugar
¼ teaspoon ground cinnamon
5 lumpia wrappers, cut into thirds, or more as needed
vegetable oil for frying

Steps:

  • Melt butter in a skillet over medium-high heat. Stir in brown sugar and 1 dash of cinnamon. Mix well until bubbles start to appear. Add banana; cook, stirring gently, until it starts to brown, about 5 minutes. Transfer banana to a bowl; roughly slice into 1/4-inch chunks using a spoon. Let filling cool briefly.
  • Whisk water and flour together in a small bowl to make the paste. Mix white sugar and 1/4 teaspoon cinnamon together in another small bowl.
  • Lay 1 lumpia strip on a flat work surface. Place 3/4- to 1 teaspoon of filling in the lower corner of the wrapper; fold 1 corner over the filling and enclose, forming a triangle. Fold over the other edges to finish the triangle, smearing the last fold with the paste to seal. Place triangle on a plate, seam-side down. Repeat with remaining wrappers, filling, and paste.
  • Heat 2 inches of oil in a skillet over medium-high heat. Fry the triangles in batches until golden brown, about 4 minutes per batch. Drain on a paper towel and sprinkle cinnamon sugar over the warm triangles.

Nutrition Facts : Calories 66.8 calories, Carbohydrate 8.3 g, Cholesterol 2.3 mg, Fat 3.8 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 21.9 mg, Sugar 5.4 g

CHOCOLATE-COVERED BANANAS



Chocolate-Covered Bananas image

This dessert treat combines the healthy benefits of bananas and chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Number Of Ingredients 4

8 ounces semisweet chocolate, chopped
6 popsicle sticks or wooden skewers
2 bananas, peeled and cut crosswise into thirds
1/3 cup coarsely chopped salted peanuts

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-BANANA TRIFLE



Chocolate-Banana Trifle image

This is one of my favorite desserts to take to a potluck because it makes a huge bowlful. Also, it's delicious! Chill time is included in cook time.

Provided by flower7

Categories     Dessert

Time 2h

Yield 16 serving(s)

Number Of Ingredients 12

2/3 cup sugar
2/3 cup evaporated skim milk
3 tablespoons unsweetened cocoa
1 tablespoon cornstarch
1/4 cup coffee-flavored liqueur (such as Kahlua)
1 (16 ounce) angel food cake, cut into 1 inch cubes
2 (1 1/2 ounce) english toffee-flavored candy bars, crushed
3 cups skim milk
3 (3 1/2 ounce) packages vanilla instant pudding mix (not sugar-free)
2 cups sliced bananas
1 (12 ounce) container Cool Whip (reduced calorie or fat-free OK)
1 (1 1/2 ounce) english toffee-flavored candy bars, crushed

Steps:

  • Combine sugar, evaporated milk, cocoa and cornstarch in a medium saucepan and bring to a boil.
  • Cook until sugar dissolves and mixture is thick (about 3 minutes), stirring frequently.
  • Remove from heat and stir in coffee liqueur.
  • Set aside to cool.
  • When chocolate mixture is cool, combine with cake cubes in a large bowl.
  • Mix 2 crushed candy bars in with cake mixture.
  • Beat milk and pudding mix at medium speed of a mixer until well-blended.
  • Stir into cake mixture.
  • Cover and chill for 15 minutes in refrigerator.
  • Spoon half of cake mixture into a trifle dish or large bowl (about 4 quart).
  • Arrange half of bananas evenly over cake mixture and top with half of cool whip.
  • Repeat layers, ending with cool whip.
  • Sprinkle with remaining toffee bar.
  • Chill for 1 hour before serving.

TART LEMON TRIANGLES



Tart Lemon Triangles image

This is a lovely conclusion to an elegant spring dinner! I garnish them with whipped cream, a strawberry fan and a sprig of mint.

Provided by Melissa

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 35m

Yield 8

Number Of Ingredients 9

⅜ cup butter
¼ cup confectioners' sugar
1 cup all-purpose flour
3 eggs
1 cup white sugar
1 tablespoon grated lemon zest
¼ cup lemon juice
3 tablespoons all-purpose flour
2 tablespoons confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Process butter, 1/4 cup confectioners' sugar and 1 cup flour in food processor 10 seconds, or blend with pastry blender. Pat dough evenly into 9 inch round pie plate.
  • Bake 12 to 15 minutes, until golden.
  • Combine eggs, white sugar, lemon zest, lemon juice and 3 tablespoons flour and mix until smooth; pour mixture over hot crust.
  • Bake 15 to 20 minutes more, until firm. Let cool completely in baking dish. Sprinkle with confectioners' sugar and cut into 12 triangles.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 45.7 g, Cholesterol 92.6 mg, Fat 10.7 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 88.1 mg, Sugar 30.9 g

BANANA CHOCOLATE STRUDEL



Banana Chocolate Strudel image

Categories     Chocolate     Dessert     Bake     Quick & Easy     Banana     Fall     Phyllo/Puff Pastry Dough     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

4 (17- by 12-inch) phyllo sheets, covered with 2 overlapping pieces plastic wrap and then a damp kitchen towel
3 tablespoons unsalted butter, melted
2 firm-ripe bananas
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 large egg, beaten with 1 teaspoon water
Confectioners sugar for dusting
Accompaniment: lightly sweetened whipped cream

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.

BANANA TARTLETS WITH CHOCOLATE CUSTARD



Banana Tartlets with Chocolate Custard image

In these sweet tartlets, sliced bananas are sprinkled with brown sugar and caramelized under the broiler. Make the chocolate custard a day ahead to allow it to chill and thicken.

Yield Makes 6 servings

Number Of Ingredients 15

4 large egg yolks
1/4 cup sugar
1 1/2 tablespoons cornstarch
Pinch of salt
1 1/4 cups whole milk
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon dark rum
2 1/4 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup (or more) ice water
3 medium bananas, peeled, cut into 1/3-inch-thick slices
6 tablespoons golden brown sugar
Whipped cream (optional)

Steps:

  • For custard: Whisk egg yolks, sugar, cornstarch and salt in medium bowl to blend. Bring milk to simmer in heavy medium saucepan. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk over medium heat until custard thickens and boils, about 2 1/2 minutes. Remove from heat. Add chocolate and rum and whisk until chocolate melts and mixture is smooth. Transfer custard to bowl. Place plastic wrap directly atop surface of custard. Refrigerate overnight.
  • For crust: Blend all purpose flour, 2 tablespoons sugar and salt in processor. Cut in chilled butter using on/off turns until mixture resembles coarse meal. Add 1/4 cup ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together; divide into 6 equal balls. Flatten each ball into disk. Wrap each disk in plastic; refrigerate 30 minutes.
  • Roll out 1 dough disk to 7-inch round. Transfer to 4 1/2-inch tartlet pan with removable bottom. Trim dough overhang to 1/2 inch. Fold overhang in, pressing and forming double-thick sides. Pierce crust all over with fork. Repeat with remaining 5 dough disks. Freeze crusts 30 minutes.
  • Preheat oven to 350°F. Bake crusts until golden brown and baked through, piercing with fork if crusts bubble, about 40 minutes. Cool completely in pans on rack. (Can be made 1 day ahead. Store airtight in tartlet pans at room temperature.)
  • Preheat broiler. Divide custard equally among crusts (generous 1/4 cup for each). Place banana slices decoratively atop each tartlet, covering custard completely. Brush bananas lightly with water. Sprinkle 1 tablespoon brown sugar over bananas on each tartlet. Broil just until sugar melts and bubbles, about 1 1/2 minutes. Garnish with cream, if desired.

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