Banana Chocolate Strudel Recipes

HOME

Steps:

• Place box of frozen phyllo dough in the refrigerator for at least 4 hours prior to using. Letting it sit in the refrigerator overnight is best.
• Cut bananas into ½ inch coins. Mix banana with brown sugar, vanilla extract and salt. In a medium sauté pan, melt 1 tablespoon butter over medium heat. Cook the banana mixture for approximately 5 minutes, until sugar begins to bubble and bananas become softer. Remove the bananas from the heat and place mixture in a medium bowl. Let sit for 5 minutes, then stir in the chocolate morsels to melt. Set aside.
• Assembly: Remove phyllo dough from the refrigerator and unroll the dough sheets onto a cool and clean work counter. Be sure that the long side of the dough is closest to you. Leave the sheets in a pile, once they are unrolled. Melt remaining 3 tablespoons butter either on the stove or in a microwave. Place granulated sugar in a small bowl.
• Place one sheet of phyllo in front of you and using a pastry brush, brush the sheet with a thin layer of butter, and then sprinkle sheet with 2-3 pinches of granulated sugar. Place another sheet of phyllo dough on top of the first one and repeat the butter and sugar steps.
• Repeat with two more sheets of phyllo, until you have 4 sheets on top of each other. Using a pizza wheel or knife and a ruler, cut the layered phyllo into 4 strips, each 3 inches wide each. Use the long side of the dough as your guide for cutting. The long side is typically 12 inches long.
• Place 2 tablespoons of the banana filling 2 inches below the center line of the dough on each of the 4 dough strips. Starting at the bottom of the dough strips, closest to you, roll the 4 strips into logs, one at a time, being careful not to let the filling spill out. Using care, place strudels onto a parchment lined sheet tray.
• Repeat this entire process 1 more time, to create 8 strudel in total. Brush the tops of the strudel with the remaining butter, and let strudels chill in the refrigerator at least 30 minutes prior to baking.
• Preheat your oven to 350° F. Bake strudel approximately 20-25 minutes, until phyllo is golden brown and cooked through. Remove sheet tray to cooling rack and let strudels cool 8-10 minutes prior to serving.

BANANA CHOCOLATE STRUDEL

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cream cheese until soft and smooth. Add the egg yolk and mix. Add the confectioners' sugar, the vanilla and cinnamon and mix. Add the chocolate and mix just until incorporated. Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl).
• Transfer 1 sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with melted butter. Sprinkle evenly with 1 tablespoon of the granulated sugar and 3 tablespoons of the ground walnuts, and lay another sheet of phyllo on top. Brush the top with melted butter and sprinkle with 1 tablespoon of sugar and 3 tablespoons of walnuts. Repeat with third sheet of phyllo. Reserve the remaining melted butter, sugar, and walnuts.
• Pipe half the cheese filling in a line along one short end of the phyllo, leaving a 2-inch margin on the top, bottom, and side. Arrange the whole bananas next to the cheese. Pipe the remaining filling next to the bananas. Starting at the filled end, roll the phyllo up tightly to encase the filling. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with 1 tablespoon of sugar. You may not use up all the melted butter and walnuts.
• Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.

BANANA CHOCOLATE STRUDEL

Steps:

• Preheat oven to 425°F.
• Arrange 1 phyllo sheet on a work surface with a short side of phyllo nearest you, keeping remaining sheets covered, and brush with some butter. Top phyllo with 3 more sheets of phyllo, brushing each with butter. Arrange bananas one above the other, horizontally, on lower third of phyllo, leaving a 1-inch border on both sides (trim bananas if too long). Sprinkle chocolate over bananas, then fold sides of phyllo toward middle (over ends of bananas). Fold bottom edge of phyllo over bananas and roll up bananas in phyllo.
• Transfer strudel, seam side down, to a baking sheet lined with parchment paper or to a buttered baking sheet, then brush strudel with beaten egg. Cut 4 (1/2-inch-long) steam vents diagonally along top of strudel with a sharp knife. Bake in middle of oven until golden, about 12 to 15 minutes. Cool slightly on a rack, then dust with confectioners sugar.

CHOCOLATE STREUSEL BANANA-CARROT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 13x9-inch pan, or spray with baking spray with flour. In medium bowl, mix all streusel ingredients except 1/2 cup chocolate chips. Stir in chocolate chips. Set aside.
• In small bowl, toss 1/2 cup chocolate chips with 1 tablespoon of the dry cake mix. In large bowl, mix bananas, sour cream and eggs; beat with electric mixer on medium speed until well blended. Add remaining cake mix, water and oil; beat on low speed until combined. Beat 2 minutes on medium speed. Stir in coated chocolate chips; spoon into pan. Sprinkle with streusel.
• Bake 35 to 44 minutes or until toothpick inserted in center comes out clean and top is light golden brown. Cool completely, about 1 1/2 hours. Store loosely covered.

STREUSEL-TOPPED BANANA-CHOCOLATE SNACK CAKE

Steps:

• Heat oven to 425°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray.
• In large bowl, stir Bisquick mix, 1/2 cup flour, 1/2 cup brown sugar, the bananas, milk and vanilla. Gently fold in chocolate chips. Pour into pan.
• In medium bowl, mix 1/4 cup brown sugar, 1/4 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Sprinkle topping evenly over batter in pan.
• Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack.

BANANA COFFEE CAKE WITH CHOCOLATE CHIP STREUSEL

Steps:

• Preheat oven to 350°F.
• Butter and flour 8x8x2-inch metal baking pan.
• Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.
• Sift all purpose flour, baking soda, baking powder, and salt into medium bowl.
• Using electric mixer, beat sugar, room temperature butter, and egg in large bowl until fluffy.
• Beat in mashed bananas and buttermilk.
• Add dry ingredients and blend well.
• Spread half of batter (about 2 cups) in prepared baking pan.
• Sprinkle with half of streusel.
• Repeat with remaining batter and streusel.
• Bake coffee cake until tester inserted into center comes out clean, about 45 minutes.
• Cool coffee cake in pan on rack.