Chocolate Hazelnut Banana Pie Recipes

NUTELLA BANANA CREAM PIE

Steps:

• In a small bowl, mix flour, cocoa and sugar; cut in butter until crumbly. Gradually add cold coffee, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until set, 15-20 minutes. Remove foil and weights; bake until edges are browned, about 5 minutes. Cool completely on a wire rack., For decorations, in a microwave, melt chocolate chips and shortening; stir until smooth. Transfer to pastry bag with a small round tip. Pipe designs over a waxed paper-lined baking sheet. Freeze until set, about 5 minutes., For filling, mix mascarpone cheese and Nutella until blended; spread into crust. Top with bananas., In another bowl, beat cream until it begins to thicken. Add pudding mix; beat until stiff peaks form. Spread or pipe with a large star tip over bananas. Sprinkle with hazelnuts. Top with chocolate decorations.

CHOCOLATE-HAZELNUT CREAM PIE

Steps:

• Preheat oven to 350°. Pulse cookies in a food processor until ground. Add butter; pulse until blended. Press mixture onto bottom and up sides of a greased 9-in. pie plate. Bake 15 minutes. Cool completely on a wire rack. , Beat cream cheese, Nutella, confectioners' sugar and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Add to crust; refrigerate 30 minutes., In a small saucepan, bring cream, corn syrup, butter and salt to a boil over medium heat. Remove from heat; add chocolate; let stand 5 minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with hazelnuts. Refrigerate 1 hour.

CHOCOLATE HAZELNUT BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
• Mash the bananas with the back of a fork in a large bowl until only a few lumps remain. Add the eggs and mix until smooth. Using the fork, whisk in the coconut oil, yogurt, sugar, salt and vanilla until smooth and incorporated. Add the flour and baking soda and use a rubber spatula to stir until combined, being careful not to overmix. Fold in the hazelnuts, if using, and the chocolate chips.
• Pour half of the batter into the prepared pan. Dollop half of the hazelnut spread over the top of the batter. Swirl the spread into the batter using the tip of a knife. Top with the remaining batter and repeat with the remaining hazelnut spread. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs (the streaks of hazelnut spread will still be wet), 1 hour to 1 hour and 5 minutes. Allow to cool for 30 minutes in the pan.
• Turn the pan on its side and let rest an additional 30 minutes. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature.

CHOCOLATE-HAZELNUT BANANA CREPES

Steps:

• In a large bowl, whisk the eggs, egg whites, water, milk and oil. Combine the flour, sugar and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large skillet, melt butter over medium-low heat. Stir in brown sugar until blended. Add bananas; cook for 2-3 minutes or until bananas are glazed and slightly softened, stirring gently. Remove from the heat., Spread Nutella over each crepe; top with bananas. Roll up and serve.

CHOCOLATE-HAZELNUT-BANANA PIE

Steps:

• Whisk chocolate and 1/2 cup COOL WHIP until blended; spread onto bottom of crust. Top with bananas.
• Beat dry pudding mix, milk and chocolate-hazelnut spread in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spread over bananas.
• Refrigerate 3 hours.

HAZELNUT AND CHOCOLATE PIE WITH VANILLA WHIPPED CREAM

Steps:

• Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F.
• Put 1/2 of the chocolate chips, hazelnuts, and flour in the bowl of a food processor. Pulse until the hazelnuts are coarsely chopped. Pour the hazelnut mixture into a small bowl and set aside. Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla and cinnamon. Pulse until mixture is blended. Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Place the pie on a cooling rack and cool for 1 hour. (Top may crack during cooling.) Refrigerate for 2 hours. (Pie can be made 1 day in advance and stored in the refrigerator). Allow the pie to return to room temperature for 30 minutes before serving.
• In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, vanilla, and cinnamon. Continue to beat until cream holds stiff peaks.
• To serve: Cut the pie into slices and dollop with the Vanilla Cream.

CHOCOLATE-HAZELNUT SWIRLED BANANA BREAD

Steps:

• Heat oven to 350°F. Spray 9×5-inch loaf pan with cooking spray.
• In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat butter and sugar with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add bananas, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until flour is incorporated (do not overmix).
• Spoon hazelnut spread into medium microwavable bowl. Microwave uncovered on High about 15 seconds or until softened. Stir in 1 cup of the banana bread batter until well blended. Spoon 1/3 of the plain banana bread batter into loaf pan, top with half of the hazelnut batter; repeat layers ending with plain banana bread batter on top. Insert knife into batter, and swirl slightly.
• Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. After 45 minutes, check top of bread for browning. If it's browning too quickly, cover lightly with foil for remainder of bake time. Cool 15 minutes in pan; remove from pan to cooling rack. Cool completely.

BANANA CHOCOLATE HAZELNUT TART

Steps:

• Make the pastry:.
• In a food processor, combine the cold butter, flour and salt. Pulse together until you get a fine crumb with a few pea-sized lumps of butter. Drizzle in 2 tbsp of the cold water and pulse again. Pinch some of the mixture between your fingertips, if it holds together it's done. If it doesn't drizzle in another tablespoon or two of water and pulse again.
• Tip out onto a piece of plastic wrap, press together into a ball and press down into a disk. Wrap in the plastic wrap and chill for 1 hour.
• Make the filling:.
• Meanwhile wipe out the food processor. Place the 2/3 cup of hazelnuts into the food processor with half of the sugar and blend until very fine in texture. Add the butter and blend again until smooth. Add the egg whites, flour, baking powder and salt. Blend again until smooth.
• Mix the mashed banana with the sugar and lemon juice in a small bowl. Set aside.
• Blind bake the pastry:.
• Preheat the oven to 350oF.
• Roll the chilled pastry out between two pieces of baking paper to just slightly larger than an 8-inch tart tin. Peel off the top layer of baking paper, flip the pastry into the tin and remove the other layer of baking paper. Gently press the pastry down into the tin and cut off any excess around the edges.
• Crumple up one of the pieces of baking paper you were using, un crumple it and lay it into the lined tart tin. Fill with baking beans and bake for 10 minutes with the baking paper inside. Lift out the baking paper and baking beans and cook the pastry for a further 5 minutes.
• Fill and bake:.
• Remove the tart tin from the oven, spread with the mashed banana then cover with the hazelnut mixture you made earlier and top with chocolate chips and the extra hazelnuts. Bake for 25-30 minutes until golden and a toothpick inserted into the centre of the tart comes out clean. Let cool for 10 minutes before slicing and serving.

BANANA CHOCOLATE COCONUT PIE

Steps:

• Coat a 9-in. pie plate with 1-1/2 teaspoons butter. Sprinkle 1/3 cup coconut over pie plate; set aside. , In a microwave or heavy saucepan, melt chocolate and remaining butter; stir until smooth. , Combine confectioners' sugar and milk. Stir into chocolate mixture. Stir in remaining coconut. Carefully press onto the bottom and up the sides of prepared pie plate. Refrigerate for 1 hour or until firm. , Arrange bananas in crust. In a bowl, whisk cold milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set., Spoon over bananas. Chill for 3 hours before serving. Refrigerate leftovers.

BLACK-BOTTOM HAZELNUT PIE

Steps:

• For the Crust
• Pulse granulated sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-size crumbs form, about 10 seconds. With the motor running, add 2 Tbsp. ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it's very crumbly, pulse in more ice water 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
• Turn out dough onto a lightly floured surface and push together into a ball. Knead a few times to combine, then flatten into a disk with smooth edges (no cracks). Cover tightly and chill at least 1 hour.
• Roll out dough to a 13" round on a lightly floured surface. Roll dough loosely around rolling pin and transfer to a standard 9"-diameter pie dish. Lightly press dough into pan, leaving a 1" overhang; trim excess. Fold overhang under and crimp as desired. Chill until cold, about 30 minutes.
• Do Ahead: Dough can be made and shaped into disk 3 days ahead. Keep chilled, or freeze up to 3 months. Thaw before rolling.
• For the Filling and Assembly
• Place racks in bottom third and center of oven; preheat to 375°F. Place a rimmed baking sheet on bottom rack to preheat.
• Spread hazelnuts on another rimmed baking sheet and bake on center rack until light golden brown, about 10 minutes. Reserve 1 cup whole hazelnuts to decorate pie; finely chop remaining hazelnuts.
• Melt chocolate in a small heatproof bowl set over a small saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth. (You can also do this in a microwave.) Remove from heat and let cool slightly. Spread chocolate in bottom of pie shell with the back of a spoon and chill until set, about 15 minutes.
• Melt butter in a small skillet over medium heat or in a microwave in a microwave-safe bowl. Pour butter into a large bowl. Whisk in brown sugar, espresso powder, vanilla, 1 cup corn syrup, and 3/4 tsp. salt until well incorporated. Whisk in eggs, then fold in chopped hazelnuts.
• Pour filling into pie crust (do not overfill). Toss whole hazelnuts with remaining 2 Tbsp. corn syrup and 1/4 tsp. salt in a small bowl and arrange on top of pie. Place pie dish on preheated baking sheet on bottom rack and bake 20 minutes. Rotate baking sheet, move to center rack, and continue to bake, covering edges with foil or a pie shield if crust starts to brown too much, until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20-25 minutes more. Transfer pie to a wire rack and let cool before slicing, about 3 hours.
• Do Ahead: Filling (before decorating) can be made 1 day ahead. Bring to room temperature before baking. Pie can be made 2 days ahead. Cover loosely with foil and store at room temperature.