Crispy Bananas With Cinnamon Chocolate Sauce Food

CARAMELIZED BANANAS

Steps:

• chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
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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.

CARAMELIZED BANANA SPLITS WITH HOT CHOCOLATE SAUCE

Steps:

• Melt butter in a 12-inch heavy skillet over medium heat, then add bananas in 1 layer and sprinkle with brown sugar. Increase heat to medium-high and cook bananas, gently turning once and shaking skillet occasionally, until sugar is caramelized, 3 to 4 minutes. Divide bananas among 4 bowls, leaving any remaining caramel in skillet.
• Add cream to skillet and boil over medium heat, stirring, until caramel is dissolved. Add chocolate with a pinch of salt and whisk until melted.
• Top bananas with scoops of ice cream, then drizzle with some of chocolate sauce and sprinkle with nuts. (There will be extra sauce.)

HOT CRISPY WONTONS STUFFED WITH CHOCOLATE AND BANANAS

Steps:

• The day before you plan to make this recipe, leave the milk chocolate in a warm place to make it slightly pliable. Cut each bar into 8 chunks and, with your hands, try to form each chunk into a disk the size of a quarter with no sharp edges. Lay the wonton skins out on a surface and 1 at a time; paint the edges with water. In the center of the wonton skin, place a disk of milk chocolate and a banana slice on top of the chocolate. Fold the wonton skin corner to corner to make a triangle and press together well to seal completely. Cover with plastic wrap and store chilled until ready to fry and serve, up to 10 hours ahead.
• Heat the oil in a deep pot to 350 degrees. Drop the wontons into the oil, being careful not to crowd them (you may have to work in batches) and fry, turning often, until golden brown. Meanwhile, place the cinnamon sugar in a bowl. Remove the wontons with a slotted spoon and immediately dredge them in the cinnamon sugar to coat heavily. Serve right away with scoops of vanilla ice cream.

CRISPY BAKED BANANAS

Steps:

• PREHEAT oven to 375ºF. Line 15x10x1-inch baking pan with foil; set aside.
• Mix crushed cereal and the cinnamon on large plate.
• Pour honey onto second plate.
• ROLL each banana piece in honey, then in cereal mixture until evenly coated. Place in prepared baking pan.
• BAKE 15 minute or until bananas are soft. Place two banana halves in each serving dish. Top evenly with the whipped topping.
• Jazz It Up - Mix 1/4 cup shredded coconut with the crushed cereal and cinnamon before using as directed.

CRISPY BANANAS WITH CINNAMON CHOCOLATE SAUCE

Steps:

• Add 1 cup half and half and chocolate chips to a small saucepan, and melt together over low heat. Add cinnamon, stir well.
• Cut bananas into quarters.
• Beat egg with 1 tbsp half and half.
• Dredge bananas in flour, egg, and then panko crumbs.
• Heat oil in a wide skillet over medium heat.
• Fry bananas just until crisp and lightly browned.
• Serve 1 banana in each dish, drizzled with chocolate sauce and topped with whipped cream.