Fried Chocolate Bananas Recipes

Steps:

• In a small bowl, combine the banana, sugar and walnuts. Using a pastry brush, lightly brush the edges of each won ton wrapper. Put about a teaspoon of the chocolate-hazelnut spread in the center of each wrapper and top with 1 to 2 teaspoons of the banana mixture. Fold 1 corner of each won ton wrapper diagonally over the filling to form a triangle. Press the edges together to seal and refrigerate for 15 minutes.
• Fill a large heavy-bottomed saucepan with about 3/4-inch oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Fry the ravioli, 2 or 3 at a time, turning occasionally, until golden, about 60 to 70 seconds. Drain on paper towels. Cool for 2 minutes and serve warm.

Steps:

• Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
• To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
• Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
• Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

Steps:

• Add the flour, club soda, milk, powdered sugar, cornstarch, vanilla and salt to a medium-sized bowl. Whisk to combine and break up any lumps. Add the sliced bananas and stir them around to coat them completely in the batter. Cover the bowl and refrigerate while you make the chocolate fondue and heat the oil for the bananas.
• For Frying: Add about 1-inch of oil to a Dutch oven or heavy bottomed skillet. Attach a candy thermometer and bring the heat up to 350 degrees F. Once the oil is hot, remove the bananas from the fridge, letting any excess batter drip back into the bowl, and transfer them to the oil. Fry until golden brown, 1 to 2 minutes per side. Use a slotted spoon to remove the bananas to a wire rack. Let the bananas cool for 1 minute. Dust with powdered sugar and serve immediately with the Chocolate Fondue and other dippers using fondue forks of wooden skewers.
• Add the chocolate, heavy cream and vanilla to a large bowl set over a double boiler. Heat over medium-low, stirring occasionally, until the chocolate is completely melted and incorporated with the cream, about 5 minutes. Keep warm on the double boiler until ready to serve. Once ready to serve, carefully transfer the chocolate fondue to a fondue pot to keep warm.

Steps:

• Preheat the fryer. Spread 1 tablespoon of the melted chocolate over each wonton, leaving a 1/2 inch border. Place the banana on the bottom edge of each wonton. Lightly wet the edges of each wonton with the butter. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wonton securely, pressing to close. Fry until the bananas are golden, about 3 minutes, stirring constantly for overall browning. Remove and drain on paper towels. Sprinkle with the powdered sugar. To serve, place a scoop of the ice cream in the center of each shallow bowl. Lay two of the fried bananas next to each scoop of ice cream. Drizzle with the chocolate sauce.

Steps:

• For the chocolate sauce: Combine the chocolate and 1/4 cup water in a heavy small saucepan. Stir over medium-low heat until the sauce is melted and smooth. Remove from the heat. Stir in small pinch cayenne pepper. Set aside.
• For the bananas: Place the brown sugar in a pie dish or on a plate. Toss the bananas in the brown sugar until nicely coated. Melt the butter in a heavy large skillet over medium-high heat until the butter becomes golden brown. Add the bananas to the hot pan cut-side down. Turn the bananas over as soon as they are golden brown and the sugar forms a crunchy coat on the bananas, about 30 seconds per side (do not allow bananas to become soft and mushy). Divide the bananas between 2 shallow bowls or plates. Spoon the chocolate sauce over the bananas. Sprinkle with the toasted almonds, and serve immediately.
• Cook's Notes: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
• An alternate way to melt the chocolate is to combine the chocolate and water in a small metal bowl over a small saucepan of simmering water, and stir the chocolate mixture until melted and smooth. Remove the bowl from over the water and set aside.

Steps:

• Set an empty egg carton, upside-down, on a baking sheet. Cut 8 small holes in the top of the rounds to hold the pop sticks.
• Put the chocolate into a microwave-safe bowl. Microwave the chocolate on HIGH, stirring occasionally, until melted, about 1 to 2 minutes, depending on the power of your microwave. Stir in the oil and cool slightly.
• Skewer the bananas with a frozen pop stick. Dip the bananas into the chocolate mixture, freeze until the chocolate sets slightly, about 2 minutes. Roll the chocolate bananas in the nuts, and freeze until firm, about 4 hours. Serve frozen.

Steps:

• Stir the chocolate syrup and 5-spice powder together and set aside.
• In a deep fryer or large heavy saute pan with deep sides, heat the oil to 375 degrees F.
• In a large mixing bowl, combine the flour, cornstarch, and baking powder. Add the seltzer water in a stream while whisking constantly. Dip the bananas in the batter to coat and fry until golden brown. Drain on paper towels and sift the powdered sugar over the top immediately.
• Place 2 banana pieces on a serving plate and drizzle chocolate sauce over. Top with a drizzle of honey.
• Top with a spoonful of creme fraiche. Grate chocolate over top. Garnish with a small sprig of mint.

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Whisk together egg and water in a small bowl.
• Place an empanada disc on a work surface. Place 1 tablespoon chocolate chips in the center of dough and top with 1/2 banana. Brush edges of empanada disc with egg mixture and fold in half, firmly pinching the edges to seal. Place on a baking sheet. Repeat process with remaining empanada discs, bananas, and chocolate chips.
• Brush empanadas with milk and sprinkle with turbinado sugar. Place 3 to 4 empanadas in a single layer, being careful not to overcrowd, in the air fryer basket.
• Cook in the air fryer until golden brown, 6 to 7 minutes. Remove to a platter and repeat with remaining empanadas.
• Meanwhile, whip cream in a medium bowl with an electric mixer until soft peaks form. Add powdered sugar, vanilla extract, and 1/4 teaspoon cinnamon; whip until stiff peaks form. Top warm empanadas with cinnamon whipped cream and sprinkle with additional cinnamon.

Steps:

• Preheat oil in fryer.
• Spread 1 tablespoon of melted chocolate over each wonton, leaving a 1/2 inch border.
• Place banan on bottom edge of each wonton.
• Lightly wet the edges with butter.
• Fold in the ends toward the center about 1/4 inch.
• Then, beginning at the bottom, roll up the wonton securely, pressing to close.
• Fry until bananas are golden, about 3 minutes, stirring constantly for overall browning.
• Remove and drain on paper towels.
• Sprinkle with powdered sugar.
• To serve: place a scoop of the ice cream in the center of each bowl.
• Lay 2 wontons next to each scoop and drizzle with the chocolate sauce.

Steps:

• Cut each banana half into 3 or 4 pieces.
• Mix sugar and cinnamon together in a shallow bowl.
• Melt butter in a skillet over medium-low heat; add banana slices and cook until golden brown, 5 to 10 minutes. Transfer banana slices to a paper towel-lined plate. Coat banana slices, 1 at a time, with cinnamon-sugar.