Banana Napoleon Recipes

Steps:

• For the banana bread: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper, allowing for a 1-inch overhang at each long end. Spray the parchment with nonstick cooking spray and set aside.
• In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. In the bowl of a stand mixer fitted with the paddle attachment, mash the bananas on medium speed until soft. Turn the speed to medium-low and add the granulated sugar, oil, vanilla and eggs and mix until the bananas are pureed and the mixture is smooth. Turn the speed to low and add the flour mixture to the banana mixture in 2 additions, mixing well between them. Mix until just combined.
• Spread the batter out in an even layer in the prepared baking sheet using a spatula, and tap the pan against the countertop once to remove air bubbles. Bake until a toothpick inserted into the center comes out clean and the bread is golden and pulls away from the pan, 22 to 25 minutes. Let cool in the pan 15 minutes. Remove the bread using the parchment overhang to a baking rack to cool completely, 30 minutes.
• For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until softened, 1 minute. Add the confectioners' sugar in 2 batches, beating on low speed until combined after each addition, 1 minute. Turn the speed to medium and add the sour cream and heavy cream and beat until smooth, silky and well-combined. Transfer to a resealable plastic bag and chill.
• For assembling the napoleons: Transfer the bread with its parchment to a large cutting board. Using a ruler to get a straight edge, trim 1/4-inch from all the edges. Cut the bread into thirty-five 3-by-1 1/2-inch rectangles (cut every 3 inches along the length and 1 1/2 inches along the width.). Line the rectangles up vertically on a cutting board. Cut the corner off of the bag of frosting, and pipe a zigzag of frosting over each of the pieces. Stack 2 banana bread and frosting layers upon each other. Repeat with the remaining layers of bread and frosting to make seventeen 2-layer napoleons (you will have one unpartnered piece of cake left over). Top each napoleon with a banana chip, if using.

Steps:

• Heat a Belgian-style waffle iron. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in buttermilk, melted butter, and eggs until smooth. The batter will be thick.
• Spray waffle iron with cooking spray. Ladle about 1/4 cup batter into each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 minutes, until no steam emerges from waffle iron.
• Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter.
• Meanwhile, in a large skillet over medium heat, melt 2 tablespoons brown-sugar butter. Add bananas, and saute until softened and golden brown, 1 to 1 1/2 minutes. Add nuts. Remove skillet from heat, carefully add Grand Marnier, and ignite. Allow alcohol to burn off. Continue to saute until bananas and nuts are well coated.
• Split waffles in half. Place a half on each of two plates. Spoon one-quarter of the banana mixture over each waffle half. Top with remaining waffle halves. Spoon another one-quarter of the banana mixture over waffles. Dust each with confectioners' sugar and then drizzle with chocolate.

Steps:

• Preheat oven to 400 degrees. Place puff pastry rectangles on a parchment-lined rimmed baking sheet. Bake until golden and puffed, 15 minutes. Remove and let cool on a wire rack. Meanwhile, in a medium bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, 2 to 3 minutes.
• With a serrated knife, cut rectangles in half horizontally. Reserve 4 tops. Divide banana slices among 4 pastry bottoms, then drizzle with dulce de leche. Use 2 pastry bottoms and 2 pastry tops to make middle layers. Layer with whipped cream and coconut, then top with reserved pastry tops. Serve immediately.

Steps:

• Heat oven to 400°F.
• Cut pastry sheet crosswise into 3 rectangles. Roll or stretch each rectangle into 14x3-1/2-inch rectangle. Place, 2 inches apart, on parchment-covered baking sheet. Sprinkle 1 rectangle with granulated sugar and nuts. Cover all rectangles with second sheet of parchment; top with second baking sheet.
• Bake 15 min., using oven mitt to carefully press down top baking sheet after 8 min. to flatten pastries. Remove top baking sheet and top parchment sheet. Reduce oven temperature to 375ºF. Bake pastry 8 to 10 min. or until golden brown. Cool completely.
• Meanwhile, mix sour cream and powdered sugar in medium bowl until blended. Gently stir in half the COOL WHIP. Microwave 3 oz. chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool.
• Slice bananas. Spread half the chocolate mixture onto 1 plain pastry rectangle on serving plate; top with half each of the bananas and sour cream mixture. Repeat layers. Cover with nut-topped pastry, nut side up. Melt remaining chocolate; drizzle over dessert.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease two twelve-cup muffin tins.
• In a mixing bowl, mix bananas, 1/2 cup brown sugar, honey, rum, and cognac with an electric mixer until smooth.
• In a large bowl, whisk together 3 cups flour, baking soda, baking powder, and salt. In another bowl, cream white sugar, 2/3 cup brown sugar, eggs, and melted butter. Pour banana mixture and creamed egg mixture into the flour, and stir until just combined. Spoon mixture into muffin tins, filling cups 3/4 full.
• In a small bowl, mix together 1 cup brown sugar, 3 tablespoons flour, and cinnamon. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over batter in muffin tins.
• Bake muffins in preheated oven for 20 minutes, or until done.

Steps:

• Preheat the oven to 375°F.
• Boil water. Drop the wonton wrappers in one at a time and bring water back to a boil. Boil for about a minute and a half then drain carefully and return wrappers to pot. Fill pot with cold water.
• Brush a cookie sheet with oil. Carefully lift wrappers from water shake off as much water as you can and arrange on sheet. (NOW you know why we used cold water don't you?).
• Place 1 1/4 tbsp of sugar into sieve and top wrappers.
• Cook for 16 to 18 minutes. They should be nicely browned, crisp and glazed. Now remove wrappers from sheet to a cooling rack carefully with thin spatula.
• Mix the lemon rind, lemon juice, peach preserves, and rum in a bowl large enough to hold the bananas.
• Peel the bananas, first cut them in half crosswise, then into 1/3-inch lengthwise slices.
• Add them to the bowl, and mix gently to coat the banana slices with the sauce.
• When you go to serve place a wonton crisp on each of the four dessert plates then divide the banana mixture among the plates, spoon on top of the crisps.
• Place the remaining wonton crisps on top of the bananas, sprinkle the remaining teaspoon of sugar on top.
• Serve immediately.

Steps:

• PUFF PASTRY: Preheat oven to 425°F/220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside. Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack. CREAM FILLING: In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. GLAZE: In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. ASSEMBLY: Use the tines of a fork to separate each pastry square horizontally into 3 layers. Note: If Using Fruit Jam or Preserves: Spread about 1 teaspoon of the raspberry or strawberry jam or preserves on each bottom layer. Spread about 1 1/2 tablespoons of the pastry cream over raspberry preserves or if not using a layer of fruit jam or preserves, spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and preceed as follows: Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.

Steps:

• Combine 1 cup sugar, 6 tablespoons water and lemon juice in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Stir until mixture is smooth. Transfer caramel to small bowl. Cover and refrigerate until thick, about 3 hours.
• Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper, roll out pastry on lightly floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch strips. Transfer pastry strips to prepared baking sheets, spacing evenly. Chill 10 minutes.
• Pierce pastry with fork. Bake until golden, about 15 minutes. Transfer baking sheets to racks; cool. (Caramel and pastry can be made 2 days ahead. Keep caramel refrigerated. Wrap pastry in foil; store at room temperature.)
• Set aside 1/2 cup caramel for decoration. Using electric mixer, beat mascarpone and 1 1/2 tablespoons sugar in medium bowl until smooth. Add remaining caramel and beat until caramel cream is well blended, about 1 minute.
• Trim pastry layers so that they are flat and even. Place 1 pastry strip on work surface. Spread with 1/4 of caramel cream. Arrange half of banana slices in single layer over caramel cream. Spread second pastry strip with 1/4 of caramel cream; place pastry, caramel cream side down, atop bananas. Spread top of second pastry strip with 1/4 of caramel cream. Arrange remaining bananas in single layer over. Spread remaining pastry strip with remaining caramel cream. Place pastry, caramel cream side down, atop bananas. Using serrated knife, cut pastry crosswise into 8 equal pieces. Sift powdered sugar over. (Can be made 2 hours ahead. Tent with foil; refrigerate.)
• Place napoleons on plates. Drizzle reserved caramel around napoleons.

Steps:

• Position rack in center of oven and preheat to 350°F. Line heavy large baking sheet with parchment paper. Place 1 phyllo sheet on work surface (cover remaining sheets with plastic wrap and damp towel). Brush phyllo sheet with butter. Sift 2 teaspoons powdered sugar over. Top with second phyllo sheet. Brush with butter; sift 2 teaspoons powdered sugar over. Repeat with remaining phyllo, butter and 2 teaspoons powdered sugar. Cut phyllo stack into eighteen 3-inch squares.
• Transfer half of phyllo squares to prepared baking sheet. Cover remaining phyllo squares with plastic.
• Cover phyllo squares on baking sheet with large parchment sheet, then top with another baking sheet. Bake until golden, about 14 minutes. Transfer to racks; cool. Repeat with remaining phyllo squares. (Can be made 2 days ahead. Store airtight at room temperature.)
• For each napoleon, place 1 phyllo square in center of plate. Spread 1 tablespoon pastry cream over. Arrange 3 banana slices over cream. Sprinkle 1 1/2 teaspoons walnuts over. Spread 1 tablespoon pastry cream atop second phyllo square. Place phyllo square, cream side down, atop bananas, offsetting corners of phyllo squares. Repeat with second layer of pastry cream, bananas and nuts. Spread 1 tablespoon pastry cream atop third phyllo square. Place phyllo square, cream side down, atop bananas, offsetting corners of phyllo squares. Sprinkle with remaining nuts. Sift powdered sugar over and serve napoleons immediately.