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Banana and chocolate is such a irresistible combination that I make this quick dessert often. I sometimes sprinkle on a dash of sea salt. You can also top with any leftover butter and brown sugar mixture.—Thomas Faglon, Somerset, New Jersey
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving equals 596 calories, 31 g fat (12 g saturated fat), 15 mg cholesterol, 249 mg sodium, 78 g carbohydrate, 8 g fiber, 7 g protein.
Originally published as Chocolate Banana Bundles in Taste of Home August/September 2011, p67
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Sep. 08, 2012 by jclisk23
This dessert has become a regular in our house! It is SO good! Easy prep and it is DELICIOUS especially with vanilla ice cream!
Reviewed on Sep. 02, 2011 by nd4speed
A version of this dessert is made at a restaurant in Orlando. It is a MUST when my husband and I get over that way (we live in Tampa, FL). One difference: the recipe at the restaurant includes raisins, the brown sugar and some chocolate in the pastry along with the banana. I prefer it with the raisins. My husband doesn't like them and prefers it without them.
Reviewed on Aug. 31, 2011 by Summy
How about using puff pastry shells? Slice the banana, and pile into the center of the shell, then bake. Just a thought, since I haven't tried doing this, but seems to me it would work. YUMMY nevertheless!
Reviewed on Aug. 31, 2011 by ronayne
Re: Smoky kitchenHere's a suggestion. I have great success cooking bananas in a non-stick skillet. Melt butter and brown sugar first. Add sliced bananas and over a med. low heat allow the fruit to soften up. Cut the puff pastry into squares (or whatever shape you like) and bake them til golden. Once cooled you could drizzle them with chocolate and then make "stacks" using the fruit as filling or place the fruit on a plate and stick puff pastry triangles into the ice cream. Just a thought.
Re: Smoky kitchen
Here's a suggestion. I have great success cooking bananas in a non-stick skillet. Melt butter and brown sugar first. Add sliced bananas and over a med. low heat allow the fruit to soften up. Cut the puff pastry into squares (or whatever shape you like) and bake them til golden. Once cooled you could drizzle them with chocolate and then make "stacks" using the fruit as filling or place the fruit on a plate and stick puff pastry triangles into the ice cream. Just a thought.
Reviewed on Aug. 29, 2011 by Bergie_the_Swede
SUPER tasty banana dessert recipe.
Reviewed on Aug. 20, 2011 by bigbellybeffers
I have made this 2 nights in a row and loved it both times. They tasted fabulous and looked perfect! Super simple also!I also exchanged the chocolate chips for a hershey's syrup topping, as I thought it was easier, quicker and tasted the same. Turned out great.I also added walnuts both times and thought it added an extra nutty kick...However, both times I made it, I smoked up the kitchen because the brown sugar/butter mixture burnt, even 5 minutes into the baking. They came off the sheet without the burnt part, so it didn't affect the taste. Does anyone have any suggestions on how to prevent this? I want to make this for guests, but I can't have my house look like I had a kitchen fire every time! Only because of the smokey kitchen 2 times, I gave it 4 stars...
I have made this 2 nights in a row and loved it both times. They tasted fabulous and looked perfect! Super simple also!
I also exchanged the chocolate chips for a hershey's syrup topping, as I thought it was easier, quicker and tasted the same. Turned out great.
I also added walnuts both times and thought it added an extra nutty kick...
However, both times I made it, I smoked up the kitchen because the brown sugar/butter mixture burnt, even 5 minutes into the baking. They came off the sheet without the burnt part, so it didn't affect the taste. Does anyone have any suggestions on how to prevent this? I want to make this for guests, but I can't have my house look like I had a kitchen fire every time! Only because of the smokey kitchen 2 times, I gave it 4 stars...
Reviewed on Aug. 09, 2011 by aug2295
These were pretty tasty. I would use sundae topping instead of melted chocolate next time though.
Reviewed on Jul. 27, 2011 by Miranda17
extremely easy and super delicious!
Reviewed on Jul. 26, 2011 by LeilaDK
Love, love, love it. Even the two year old was looking for more. I probably would be more careful next time with the brown sugar mixture as it burned even on the baking stone with parchment. I'm thinking I will add some chopped pecans on the next batch as well.
Reviewed on Jul. 24, 2011 by FAPTN
OH YES THIS WAS AWESOME MY COMPANY SAID IT WOULD BE AN ELEGANT DESERT FOR COMPANY. I SAID YEP
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