Banana Nutella Egg Rolls Food

NUTELLA-BANANA EGG ROLLS

Steps:

• 1. In a medium bowl, combine banana, lemon juice, sugar, cornstarch and cinnamon and mix well, smashing bananas slightly with the back of a wooden spoon. 2. Lay out egg roll wrappers on a large work surface. Working with one wrapper at a time, spread 1 tablespoon nutella across the wrapper, leaving about ¼-inch border around all edges. Spoon 3 tablespoons banana mixture across the middle of the wrapper and lightly brush all the edges with water. Position the wrapper so that one point (corner) is closest to you. Fold that corner up just enough to cover the filling. Fold each side over to meet in the middle and roll up from the bottom. Brush final corner with water, and press lightly to seal. Transfer to a baking sheet seam side down. Repeat with remaining wrappers, nutella and filling. 3. Heat about ¼-inch oil in a large skillet. Fry egg rolls 6 to 9 minutes or until golden brown on all sides, using tongs to brown evenly. Remove and let drain on paper towels. 4. To serve, dust with confectioner's sugar and cut in half. Consider making your own nutella, keep it non dairy if you like - Homemade Nutella

BANANA-NUTELLA EGG ROLLS

Steps:

• Cut banana in half the long way. Cut each half in half again, lengthwise.
• Lay egg roll wrapper on the counter in front of you. Spread a bit of Nutella on each wrapper and lay a banana slice on top. (See photo above.) Start rolling from the bottom, fold in the sides when you get to them, and finish rolling until you have an egg roll. Seal the edges with a bit of water.
• Heat a couple tablespoons of vegetable oil in a frying pan over medium-high heat (use enough oil to cover the bottom of the pan.) You'll know when the oil is hot enough when the egg roll wrapper sizzles when you place it in the oil. Place egg roll in the pan and cook on one side until golden brown. Turn and heat the other side until golden brown. Remove egg roll from pan and place on a plate lined with paper towels. Continue frying each egg roll.
• To serve, dust egg rolls with powdered sugar. Serve warm with extra Nutella for dipping, if desired.

BANANA NUTELLA EGG ROLLS

Steps:

• Place enough vegetable oil to cover the bottom of a large skillet and heat on medium-high heat.
• Lay the egg roll wrap on a flat surface and spread a thin layer of Nutella on it, leaving about a 1/2-inch edge all the way around with no Nutella.
• Cut the bananas in half and place in the center of the wrap. Fold the two ends up, then fold one side of the wrap up and over, then do the same on the other side. (You all know what an egg roll is supposed to look like, right? It's kinda hard to explain!) Dip your finger is some water then press the edge closed until it's sealed. Repeat process until your bananas are gone - 3 large bananas make 6 rolls.
• Place rolls into the hot oil, and fry on all side until golden brown, 1-2 minutes on each side.
• Best served warm, but really they are good cold too!

NUTELLA BANANA BREAD

Steps:

• Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
• Stir the flour, baking soda and salt together in a bowl.
• Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
• When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.
• Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.