GRILLED BANANAS WITH MEXICAN CHOCOLATE SAUCE
Steps:
- Combine one chopped 3.2-ounce disk Mexican chocolate and 1/2 cup heavy cream in a medium saucepan over medium heat; cook, whisking constantly, until the chocolate is melted. Remove from the heat. Preheat a grill to medium high. Combine 1/2 cup sugar and 2 teaspoons ground cinnamon in a medium bowl. Halve 4 firm ripe bananas lengthwise, then halve crosswise to form 4 pieces each. Toss the bananas with the sugar mixture. Grill the bananas flat-side down until browned and the sugar is caramelized, about 1 minute per side. Transfer to a platter and drizzle with the chocolate sauce. Sprinkle with sweetened shredded coconut and serve with vanilla ice cream.
GRILLED BANANAS WITH MEXICAN CHOCOLATE SAUCE
Steps:
- In a medium saucepot on medium heat, melt the Mexican chocolate with the heavy cream. Whisk constantly until the chocolate is fully melted, and take care not to burn the chocolate. Turn the heat off and reserve.
- Preheat a gas or charcoal grill, or a stovetop grill pan, over medium-high heat.
- In a medium mixing bowl, mix the sugar with the cinnamon until evenly incorporated. Toss the bananas with the sugar-cinnamon mixture until fully coated. Transfer to the grill, flat-side down. Grill until the bananas are browned and the sugar is caramelized, about 2 minutes per side. Transfer the bananas to a serving platter. Drizzle with the Mexican chocolate sauce, sprinkle with some shredded coconut and serve with vanilla ice cream.
GRILLED PEANUT BUTTER AND BANANA SANDWICH
A sweet, warm breakfast idea. Cooked like a grilled cheese, but filled with melted peanut butter and warm bananas.
Provided by KATIES8422
Categories Main Dish Recipes Sandwich Recipes
Time 12m
Yield 1
Number Of Ingredients 4
Steps:
- Heat a skillet or griddle over medium heat, and coat with cooking spray. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Place banana slices onto the peanut buttered side of one slice, top with the other slice and press together firmly. Fry the sandwich until golden brown on each side, about 2 minutes per side.
Nutrition Facts : Calories 436.5 calories, Carbohydrate 56.8 g, Fat 18.7 g, Fiber 8.9 g, Protein 16.8 g, SaturatedFat 4 g, Sodium 422.3 mg, Sugar 20.6 g
HONEY-RUM GRILLED BANANAS
These grilled bananas are the perfect dessert following a cookout. My family was skeptical at first, but everyone tried the recipe and they all agreed it was delicious. I use coconut rum from the Bahamas. -Lori Wendt, Mahomet, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine rum, honey and cinnamon; set aside. Cut bananas in half lengthwise, leaving the peel on. , Place bananas cut side down on grill. Cover and grill over medium heat for 3 minutes. Turn and brush with honey mixture. Cover and grill until tender, 5-6 minutes. Peel bananas. Serve immediately with ice cream.
Nutrition Facts : Calories 155 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 1g protein.
NUTTY BANANAS
This dish can be prepared with walnuts, honey-roasted peanuts or another nutty topping. And the mayonnaise and the sugar could be replaced by a salad dressing or plain yogurt. Either way, it's an easy way to dress up bananas.-Elizabeth Montgomery, Allston, MA
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Slice bananas in half lengthwise; cut each piece in half. Spread with mayonnaise; sprinkle with sugar and nuts. Serve immediately.
Nutrition Facts : Calories 216 calories, Fat 17g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 67mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
BANANA TARTLETS WITH CHOCOLATE CUSTARD
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
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.
EASY BANANA, PEANUT BUTTER & NUTTY CHOCOLATE MADELEINES RECIPE BY TASTY
Here's what you need: all-purpose flour, overripe bananas, nutty chocolate, eggs, peanut butter, milk, brown sugar
Provided by Amanda Aluvihare
Yield 4 servings
Number Of Ingredients 7
Steps:
- Crack 2 eggs and mix with mashed bananas. Once mixed, add peanut butter and shards of chocolate.
- To this mixture, add milk and brown sugar and mix until all ingredients are incorporated and the chocolate and peanut butter chunks are swirling in.
- Gradually add in flour until you get a thick, pourable batter.
- Scoop out a tablespoon of mixture onto a greased baking tray for each madeleine. (If you want your madeleines to look refined, use a shell tray or mould instead).
- Shave some the nutty chocolate into curls on top of each
- Bake for 15 minutes at 400°F or until golden-brown and edges have caramelized.
- Cool and serve.
- Enjoy!
Nutrition Facts : Calories 766 calories, Carbohydrate 126 grams, Fat 22 grams, Fiber 7 grams, Protein 21 grams, Sugar 52 grams
NUTTY BANANA CHOCOLATE CHIP BREAD
This tasty recipe is deliciously moist and sweet while still including plenty of whole grains and healthy ingredients.
Provided by rainbowchip
Categories Bread Quick Bread Recipes Fruit Bread Recipes Banana Bread Chocolate Banana Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 21
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
- Mix all-purpose flour, whole wheat flour, flax seed, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg in a bowl. Beat butter, brown sugar, and sucralose sweetener in another bowl until light and fluffy. Beat eggs, vanilla extract, and lemon juice into butter mixture until well combined.
- Stir flour mixture into butter mixture until smooth. Add yogurt, bananas, 1/2 cup walnuts, and 1/2 cup chocolate chips, stirring until batter is just blended. Pour batter into prepared loaf pan. Sprinkle remaining 1 tablespoon walnuts and 1 tablespoon chocolate chips on top of batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 348.1 calories, Carbohydrate 42 g, Cholesterol 61.8 mg, Fat 19 g, Fiber 4.2 g, Protein 6.6 g, SaturatedFat 8.5 g, Sodium 502.4 mg, Sugar 21.7 g
GRIDDLED BANANAS WITH NUTTY CHOCOLATE CUSTARD
Looking for a speedy sweet treat? Get out the griddle pan and char banana slices to serve with toasted hazelnuts on top of warmed chocolate custard
Provided by Good Food team
Categories Dessert, Dinner
Time 13m
Number Of Ingredients 4
Steps:
- Heat a griddle pan to high. Cook the bananas for 2-3 mins each side until charred.
- Meanwhile, remove the lids from the custard and push the chocolate into each. Microwave each pot on High for 1 min. Remove and leave to stand for 1 min, then stir well. Divide the custard between 2 bowls, add the hot bananas and sprinkle each with hazelnuts.
Nutrition Facts : Calories 349 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
GRILLED BANANAS WITH RUM ICE CREAM AND MEXICAN HOT CHOCOLATE SAUCE
Provided by Reed Hearon
Categories Milk/Cream Rum Ice Cream Machine Chocolate Egg Fruit Dessert Frozen Dessert Banana Summer Grill Grill/Barbecue Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- Prepare grill.
- Peel bananas and halve lengthwise. In a shallow baking pan large enough to hold bananas in one layer stir together butter and brown sugar and add bananas, tossing gently to coat. Transfer bananas with a metal spatula to an oiled rack set 5 to 6 inches over glowing coals and grill until browned and cooked through, about 2 minutes on each side. (If bananas are difficult to handle you may grill them on 1 side only.)
- Serve bananas like a banana split with ice cream and chocolate sauce.
- To make rum ice cream:
- In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.
- In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
- Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker. Makes about 1 1/2 quarts.
- To make Mexican hot chocolate sauce:
- In a heavy saucepan heat chocolate and half-and-half over low heat, stirring frequently, until chocolate is melted. (The sauce will have a very thin consistency, like that of hot chocolate.) Serve sauce warm. Makes about 1 cup.
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