Banana Napoleon With Rum Cream Recipes

BANANA-RUM SOUFFLE

Steps:

• Lightly butter the insides of 4 (1-cup) ramekins, then dust with sugar. Space them evenly on a baking sheet and put in the freezer.
• Put the bananas, brown sugar, lemon juice, and rum in a medium saucepan. Cook uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes. Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick puree, about 8 more minutes. Cool to room temperature.
• Position the oven rack in the lower third of the oven and preheat to 425 degrees F.
• Whip the egg whites and salt in a large bowl with an electric mixer at medium-high speed until foamy. Increase the speed to high, gradually pour in the 2 tablespoons sugar, and whip until the whites hold soft peaks. Fold a quarter of the whites into the banana mixture and then fold in the remaining whites. (Don't dally here; timing is everything with souffles. Whip, fold, and get the souffle in the oven without missing a beat.)
• Evenly divide the batter among the prepared ramekins. Bake the souffles until well puffed and golden, about 15 minutes. Dust with a light sprinkling of cocoa powder, if desired. Serve immediately.

BANANA BREAD NAPOLEON

Steps:

• For the banana bread: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper, allowing for a 1-inch overhang at each long end. Spray the parchment with nonstick cooking spray and set aside.
• In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. In the bowl of a stand mixer fitted with the paddle attachment, mash the bananas on medium speed until soft. Turn the speed to medium-low and add the granulated sugar, oil, vanilla and eggs and mix until the bananas are pureed and the mixture is smooth. Turn the speed to low and add the flour mixture to the banana mixture in 2 additions, mixing well between them. Mix until just combined.
• Spread the batter out in an even layer in the prepared baking sheet using a spatula, and tap the pan against the countertop once to remove air bubbles. Bake until a toothpick inserted into the center comes out clean and the bread is golden and pulls away from the pan, 22 to 25 minutes. Let cool in the pan 15 minutes. Remove the bread using the parchment overhang to a baking rack to cool completely, 30 minutes.
• For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until softened, 1 minute. Add the confectioners' sugar in 2 batches, beating on low speed until combined after each addition, 1 minute. Turn the speed to medium and add the sour cream and heavy cream and beat until smooth, silky and well-combined. Transfer to a resealable plastic bag and chill.
• For assembling the napoleons: Transfer the bread with its parchment to a large cutting board. Using a ruler to get a straight edge, trim 1/4-inch from all the edges. Cut the bread into thirty-five 3-by-1 1/2-inch rectangles (cut every 3 inches along the length and 1 1/2 inches along the width.). Line the rectangles up vertically on a cutting board. Cut the corner off of the bag of frosting, and pipe a zigzag of frosting over each of the pieces. Stack 2 banana bread and frosting layers upon each other. Repeat with the remaining layers of bread and frosting to make seventeen 2-layer napoleons (you will have one unpartnered piece of cake left over). Top each napoleon with a banana chip, if using.

NAPOLEON'S BANANA MUFFIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease two twelve-cup muffin tins.
• In a mixing bowl, mix bananas, 1/2 cup brown sugar, honey, rum, and cognac with an electric mixer until smooth.
• In a large bowl, whisk together 3 cups flour, baking soda, baking powder, and salt. In another bowl, cream white sugar, 2/3 cup brown sugar, eggs, and melted butter. Pour banana mixture and creamed egg mixture into the flour, and stir until just combined. Spoon mixture into muffin tins, filling cups 3/4 full.
• In a small bowl, mix together 1 cup brown sugar, 3 tablespoons flour, and cinnamon. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over batter in muffin tins.
• Bake muffins in preheated oven for 20 minutes, or until done.

ESPRESSO-BANANA NAPOLEONS

Steps:

• Position rack in center of oven and preheat to 350°F. Line heavy large baking sheet with parchment paper. Place 1 phyllo sheet on work surface (cover remaining sheets with plastic wrap and damp towel). Brush phyllo sheet with butter. Sift 2 teaspoons powdered sugar over. Top with second phyllo sheet. Brush with butter; sift 2 teaspoons powdered sugar over. Repeat with remaining phyllo, butter and 2 teaspoons powdered sugar. Cut phyllo stack into eighteen 3-inch squares.
• Transfer half of phyllo squares to prepared baking sheet. Cover remaining phyllo squares with plastic.
• Cover phyllo squares on baking sheet with large parchment sheet, then top with another baking sheet. Bake until golden, about 14 minutes. Transfer to racks; cool. Repeat with remaining phyllo squares. (Can be made 2 days ahead. Store airtight at room temperature.)
• For each napoleon, place 1 phyllo square in center of plate. Spread 1 tablespoon pastry cream over. Arrange 3 banana slices over cream. Sprinkle 1 1/2 teaspoons walnuts over. Spread 1 tablespoon pastry cream atop second phyllo square. Place phyllo square, cream side down, atop bananas, offsetting corners of phyllo squares. Repeat with second layer of pastry cream, bananas and nuts. Spread 1 tablespoon pastry cream atop third phyllo square. Place phyllo square, cream side down, atop bananas, offsetting corners of phyllo squares. Sprinkle with remaining nuts. Sift powdered sugar over and serve napoleons immediately.

BANANA NAPOLEON

Steps:

• Preheat the oven to 375°F.
• Boil water. Drop the wonton wrappers in one at a time and bring water back to a boil. Boil for about a minute and a half then drain carefully and return wrappers to pot. Fill pot with cold water.
• Brush a cookie sheet with oil. Carefully lift wrappers from water shake off as much water as you can and arrange on sheet. (NOW you know why we used cold water don't you?).
• Place 1 1/4 tbsp of sugar into sieve and top wrappers.
• Cook for 16 to 18 minutes. They should be nicely browned, crisp and glazed. Now remove wrappers from sheet to a cooling rack carefully with thin spatula.
• Mix the lemon rind, lemon juice, peach preserves, and rum in a bowl large enough to hold the bananas.
• Peel the bananas, first cut them in half crosswise, then into 1/3-inch lengthwise slices.
• Add them to the bowl, and mix gently to coat the banana slices with the sauce.
• When you go to serve place a wonton crisp on each of the four dessert plates then divide the banana mixture among the plates, spoon on top of the crisps.
• Place the remaining wonton crisps on top of the bananas, sprinkle the remaining teaspoon of sugar on top.
• Serve immediately.

BANANA RUM CREAM PIE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.
• Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.
• Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
• Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.