Chocolate Hazelnut Banana Strudel Recipes

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.

Steps:

• Preheat oven to 375 degrees.
• Toss hazelnuts, confection-ers' sugar, and salt with a splash of water in a bowl.
• Transfer nut mix to a baking sheet, and toast for 8 minutes, until the nuts take a bit of color; Chop the nuts coarsely.
• Melt chocolate with vanilla, 1/4 cup water, and a pinch of salt in a double-boiler over medium-low, and set aside.
• In a bowl set over a pot of simmering water, mix the eggs and 1/4 cup granulated sugar until the sugar dissolves and the mixture is hot.
• Remove the bowl and whip until the mixture triples in volume, about 5 to 6 minutes.
• Fold the egg mixture into the chocolate mixture, followed by the whipped cream; Set aside in the refrigerator until ready to use.
• Spread one sheet of filo on a clean, dry work surface, and brush with melted butter to cover.
• Sprinkle with some of the remaining 1/2 cup sugar and place another sheet of filo on top of the first, and press to adhere.
• Repeat with the butter and sugar, but toss on a few hazelnuts as well.
• Top with another sheet of filo, and repeat with the butter and sugar.
• Add the fourth sheet of filo, and cover the remaining sheets with a damp towel.
• Working with the long side of the filo facing you, spoon half the chocolate mixture over its length, about 1/2 inch from the bottom, leaving a 11/2-inch border at either end.
• Sprinkle half the hazelnuts on top of the chocolate, then half the banana slices over the nuts.
• Fold the bottom edge of the filo over on itself.
• Fold in on the sides to form a thicker border all around.
• Gently roll the filo on top of the choco-late, until you reach the end of the sheet.
• Place the roll, seam side down, on a baking sheet and Brush the filo with butter and sprinkle with sugar.
• Repeat for a second streudel.
• Bake the streudels for about 20 minutes, rotating the pan once during baking, until the filo is golden and the filling puffs up.
• Some filling may leak out, but don't worry, the streudels will still be delicious.
• Let the streudels rest for 10 minutes, or until slightly cooled. Slice them on a bias, about 2 to 2 1/2 inches thick, and serve with coffee whipped cream.
• (Streudels can be made ahead of time and frozen, unbaked. Thaw 30 minutes before baking.)
• Coffee Whipped Cream:.
• 1 cup heavy cream.
• 1 1/2 tablespoons confectioner's sugar.
• 1 tablespoon instant espresso.
• Whisk the cream in a bowl, and as it starts to stiffen, add sugar and espresso.
• Continue whisking until medium peaks form.

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.

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cream cheese until soft and smooth. Add the egg yolk and mix. Add the confectioners' sugar, the vanilla and cinnamon and mix. Add the chocolate and mix just until incorporated. Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl).
• Transfer 1 sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with melted butter. Sprinkle evenly with 1 tablespoon of the granulated sugar and 3 tablespoons of the ground walnuts, and lay another sheet of phyllo on top. Brush the top with melted butter and sprinkle with 1 tablespoon of sugar and 3 tablespoons of walnuts. Repeat with third sheet of phyllo. Reserve the remaining melted butter, sugar, and walnuts.
• Pipe half the cheese filling in a line along one short end of the phyllo, leaving a 2-inch margin on the top, bottom, and side. Arrange the whole bananas next to the cheese. Pipe the remaining filling next to the bananas. Starting at the filled end, roll the phyllo up tightly to encase the filling. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with 1 tablespoon of sugar. You may not use up all the melted butter and walnuts.
• Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.

Steps:

• Heat oven to 350°F. Spray 9×5-inch loaf pan with cooking spray.
• In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat butter and sugar with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add bananas, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until flour is incorporated (do not overmix).
• Spoon hazelnut spread into medium microwavable bowl. Microwave uncovered on High about 15 seconds or until softened. Stir in 1 cup of the banana bread batter until well blended. Spoon 1/3 of the plain banana bread batter into loaf pan, top with half of the hazelnut batter; repeat layers ending with plain banana bread batter on top. Insert knife into batter, and swirl slightly.
• Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. After 45 minutes, check top of bread for browning. If it's browning too quickly, cover lightly with foil for remainder of bake time. Cool 15 minutes in pan; remove from pan to cooling rack. Cool completely.

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.