BANANA PANINI
Try these sweet sandwiches with white bread or challah. Serve as a breakfast treat or a no-bake dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Spread 1 tablespoon chocolate-hazelnut spread on 4 bread slices. Layer with bananas and top with remaining bread.
- In a grill pan or large skillet, melt 2 tablespoons butter over medium. Cook 2 sandwiches, pressing with a heavy skillet, until bread is golden and toasted and spread is melted, 3 to 5 minutes, flipping once. Repeat with remaining butter and sandwiches. Serve warm.
Nutrition Facts : Calories 400 g, Fat 20 g, Fiber 4 g, Protein 6 g, SaturatedFat 9 g
CHOCOLATE HAZELNUT BANANA BREAD
Provided by Giada De Laurentiis
Time 2h30m
Yield 8 servings
Number Of Ingredients 12
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.
PANINI WITH BANANA AND CHOCOLATE HAZELNUT SPREAD
No child (or adult) can resist this gooey after-school snack.
Provided by Martha Stewart
Categories Vegetarian Recipes
Number Of Ingredients 4
Steps:
- Spread one side of each slice of bread with butter. Place one slice, buttered side down, on work surface. Spread with hazelnut spread, top with banana. Top with remaining bread, buttered side up.
- Heat a small skillet over medium. Add sandwich; cook, turning once, until both sides are golden brown, about 3 minutes for first side and 1 minute for second one. Halve and serve.
Nutrition Facts : Calories 171 g, Fat 7 g, Fiber 3 g, Protein 5 g
BAKED SAUSAGE AND HAZELNUT-CHOCOLATE PANINI
Provided by Food Network
Time 35m
Yield :6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees F.
- In a large saute pan over medium-high heat, cook sausages until all sides are brown. Slice lengthwise.
- Slice bread lengthwise and spread bottoms with hazelnut chocolate spread. Store the remaining chocolate hazelnut spread in a cool dry place.
- Place sausages on hazelnut chocolate spread. Bake sandwich in oven until bread is lightly toasted.
DESSERT PANINI
Provided by Ree Drummond : Food Network
Categories dessert
Time 15m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Toast the almonds in a pan over medium heat until golden brown, 2 to 3 minutes.
- Spread one slice of the sourdough bread with a thick layer of the chocolate-hazelnut spread. Spread the other slice of bread with the marshmallow creme. Layer the strawberries onto the chocolate-hazelnut spread and top with a sprinkling of almonds. Then place the other slice of bread on top, marshmallow creme-side down. Press the 2 slices together.
- Butter one side of the sandwich and put it on a hot panini maker butter-side down. Butter the other side, close the lid and cook until the sandwich is toasted and warmed through. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)
- Sprinkle with powdered sugar, cut in half and serve!
CHOCOLATE-HAZELNUT PANINIS
Toast these challah sandwiches with chocolate-hazelnut spread for a treat you can't wait to get your hands on.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Divide the chocolate-hazelnut spread evenly among 4 slices of the bread and spread to cover. Sprinkle with the chopped hazelnuts. Top with the remaining slices of bread to make 4 sandwiches.
- Heat a medium skillet over medium-low heat and melt about half the butter. Working in batches, cook the sandwiches, pressing down lightly as they cook until the bread toasts, about 3 minutes. Turn and toast the other side, adding butter as needed. Dust the sandwiches with confectioners' sugar and serve.
GRILLED BANANA AND NUTELLA PANINI
Steps:
- Place the bananas in a bowl and mash until smooth.
- Place the slices of bread on a flat surface and spread each slice with some of the hazelnut spread. Spread the mashed banana over 6 of the slices and combine the slices to make 6 sandwiches.
- Heat the grill to medium-high.
- Spread 1 side of each sandwich with some of the butter and place on the grill, buttered-side down. Grill until golden brown. Spread the remaining butter on the bread facing up, flip over and continue grilling until golden brown. Remove from the grill and sprinkle with the confectioners' sugar. Eat immediately.
CHOCOLATE-HAZELNUT AND BANANA CREPE
Chocolate-hazelnut spread and sliced bananas are a classic crepe filling that every sweet tooth will crave.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 1
Number Of Ingredients 3
Steps:
- After flipping a crepe in the skillet, top with chocolate-hazelnut spread and banana. Cook until spread melts, about 1 minute. Fold into quarters.
Nutrition Facts : Calories 400 g, Fat 19 g, Fiber 4 g, Protein 8 g
CHOCOLATE-HAZELNUT SWIRLED BANANA BREAD
We added chocolate-hazelnut spread to banana bread batter for a moist and delicious alternative to a traditional banana loaf.
Categories Breakfast
Time 2h40m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 230, Carbohydrate 40 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 21 g, TransFat 0 g
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- Preheat oven to 350°F. Divide the biscuit dough in 8 sections. On a floured surface, roll each section into a flat square of approximately 1/4-inch.
- On an ungreased baking sheet, place flattened dough sections and bake for 15 minutes or until golden brown.
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