Chocolate Banana Waffle Napoleon Recipes

CHOCOLATE-BANANA WAFFLE NAPOLEON

Steps:

• Heat a Belgian-style waffle iron. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in buttermilk, melted butter, and eggs until smooth. The batter will be thick.
• Spray waffle iron with cooking spray. Ladle about 1/4 cup batter into each section of the waffle grid; spread batter almost to the edges. Close lid; bake 3 minutes, until no steam emerges from waffle iron.
• Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using the remaining batter.
• Meanwhile, in a large skillet over medium heat, melt 2 tablespoons brown-sugar butter. Add bananas, and saute until softened and golden brown, 1 to 1 1/2 minutes. Add nuts. Remove skillet from heat, carefully add Grand Marnier, and ignite. Allow alcohol to burn off. Continue to saute until bananas and nuts are well coated.
• Split waffles in half. Place a half on each of two plates. Spoon one-quarter of the banana mixture over each waffle half. Top with remaining waffle halves. Spoon another one-quarter of the banana mixture over waffles. Dust each with confectioners' sugar and then drizzle with chocolate.

BANANA-CARAMEL NAPOLEONS

Steps:

• Preheat oven to 400 degrees. Place puff pastry rectangles on a parchment-lined rimmed baking sheet. Bake until golden and puffed, 15 minutes. Remove and let cool on a wire rack. Meanwhile, in a medium bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, 2 to 3 minutes.
• With a serrated knife, cut rectangles in half horizontally. Reserve 4 tops. Divide banana slices among 4 pastry bottoms, then drizzle with dulce de leche. Use 2 pastry bottoms and 2 pastry tops to make middle layers. Layer with whipped cream and coconut, then top with reserved pastry tops. Serve immediately.

CHOCOLATE-BANANA NAPOLEON

Steps:

• Heat oven to 400°F.
• Cut pastry sheet crosswise into 3 rectangles. Roll or stretch each rectangle into 14x3-1/2-inch rectangle. Place, 2 inches apart, on parchment-covered baking sheet. Sprinkle 1 rectangle with granulated sugar and nuts. Cover all rectangles with second sheet of parchment; top with second baking sheet.
• Bake 15 min., using oven mitt to carefully press down top baking sheet after 8 min. to flatten pastries. Remove top baking sheet and top parchment sheet. Reduce oven temperature to 375ºF. Bake pastry 8 to 10 min. or until golden brown. Cool completely.
• Meanwhile, mix sour cream and powdered sugar in medium bowl until blended. Gently stir in half the COOL WHIP. Microwave 3 oz. chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool.
• Slice bananas. Spread half the chocolate mixture onto 1 plain pastry rectangle on serving plate; top with half each of the bananas and sour cream mixture. Repeat layers. Cover with nut-topped pastry, nut side up. Melt remaining chocolate; drizzle over dessert.

BANANA CHOCOLATE CHIP WAFFLES

Steps:

• Place dry ingredients in large mixing bowl and stir until mixed well. Add remaining ingredients and combine until well blended and smooth.
• Let batter sit 5 minutes before using.
• Preheat waffle iron.
• Use 1/2 cup batter per waffle and cook until done (approx. 2 minutes).
• Serve immediately.

CHOCOLATE BANANA WAFFLE NAPOLEON

Steps:

• BROWN-SUGAR BUTTER: In a small bowl, combine butter and brown sugar with an electric hand mixer until light and fluffy. Add cream, and whisk until creamy and well combined.
• CANDIED NUTS: (Make first): Combine nuts and maple syrup in small saucepan. Bring to a boil over medium-high heat, and continue to cook until syrup begins to coat nuts, about 30 minutes. In a medium saucepan, heat canola oil to 350°F Strain nuts to remove any excess syrup. Transfer to a baking sheet to cool. Fry nuts until crispy and any excess caramel is removed. Remove to a baking sheet lined with a Silpat baking mat or parchment paper. Let cool.
• WAFFLES:.
• Heat a Belgian-style waffle iron(any kind of waffle iron will do).
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in buttermilk, melted butter, and eggs until smooth.
• The batter will be thick.
• Spray waffle iron with cooking spray.
• Ladle about 1/4 cup batter into each section of the waffle grid; spread batter almost to the edges.
• Close lid; bake 3 minutes, until no steam emerges from waffle iron.
• Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200°, while using the remaining batter.
• Meanwhile, in a large skillet over medium heat, melt 2 tablespoons brown-sugar butter.
• Add bananas, and sauté until softened and golden brown, 1 to 1 1/2 minutes.
• Add nuts.
• Remove skillet from heat, carefully add Grand Marnier or any of the other choices, and ignite. (optional but worth the effort).
• Allow alcohol to burn off.
• Continue to sauté until bananas and nuts are well coated.
• Split waffles in half.
• Place a half on each of two plates.
• Spoon one-quarter of the banana mixture over each waffle half.
• Top with remaining waffle halves.
• Spoon another one-quarter of the banana mixture over waffles.
• Dust each with confectioners' sugar and then drizzle with chocolate.
• Happy Valentine's Day!