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- Dish type
- Fruit desserts
- Banana desserts
Banana and chocolate are a popular combination but you don't find many recipes where they are combined in a crumble. Like all crumbles, this is best when served warm.
1 person made this
- 500g bananas, peeled and sliced
- 1 (200g) bar plain chocolate, melted
- 100g caster sugar
- 100g plain flour
- 80g butter, diced
- unsweetened cocoa for serving (optional)
MethodPrep:20min ›Cook:25min ›Ready in:45min
- Preheat oven to 200 C / Gas 6. Grease a 23x30cm baking dish.
- Spread the banana slices in bottom of baking dish and cover with melted chocolate. In a bowl combine flour and sugar then sprinkle the butter on top. Crumble mixture with your fingertips until it gets a sandy texture, then sprinkle over bananas.
- Bake in preheated until top is lightly browned, about 25 minutes. If desired dust with cocoa before serving.
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Easiest Way to Make Easy Chocolate Banana Muffins Quick
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It’s not hard to drive away your bad mood when you are eating grains. Barley, millet, quinoa, etc are fantastic at helping you be happier. These grains can help you feel full for longer also, which is a mood improver. Feeling starved can truly make you feel awful! These grains can improve your mood because it’s not at all difficult for your body to digest them. They are simpler to digest than other foods which helps bring up your blood sugar levels and that, in turn, improves your mood.
So you see, you don’t need to stuff your face with junk food when you wish to feel better! Try a few of these suggestions instead.
We hope you got insight from reading it, now let’s go back to easy chocolate banana muffins recipe. To cook easy chocolate banana muffins you need 7 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Easy Chocolate Banana Muffins:
- Take 2 of Eggs.
- Prepare 100 ml of Vegetable oil.
- Prepare 70 grams of Sugar.
- Prepare 50 ml of Milk.
- Prepare 200 grams of Pancake mix.
- Get 2 of Bananas.
- Prepare 1 of Chocolate bar.
Instructions to make Easy Chocolate Banana Muffins:
- Mash the banana with a fork. Finely chop the chocolate bar. Preheat the oven to 180℃..
- Beat the eggs. Add vegetable oil, sugar, milk, and pancake mix in that order, whisking with each addition..
- Add the mashed banana and half of the chopped chocolate. Mix well, and pour into muffin cups..
- Top the muffins with the remaining chocolate..
- Bake in a preheated oven for 20 to 25 minutes..
If you find this Easy Chocolate Banana Muffins recipe helpful please share it to your friends or family, thank you and good luck.
Ingredients of Banana Crumble
- 4 banana
- 2 egg
- 1/4 cup walnuts
- 3 tablespoon Mixed Fruit Jam
- 2 tablespoon lime juice
- 1/2 cup powdered sugar
- 1 cup powdered coconut
How to make Banana Crumble
To make this delicious dessert, preheat the oven at 200 degrees Celsius.
Now, peel the ripe bananas and arrange them on a greased baking dish.
Pour the lime juice on the bananas evenly throughout.
Take a large bowl and break eggs in it. Add sugar into the bowl and cream the eggs and sugar together (for 2-3 minutes) till the mix is light and fluffy.
After that, add the powdered coconut into the sugar and egg mix, followed by jam.
Take a mixer-blender and add the walnuts in it. Powder them coarsely in the blender. Sprinkle the powdered walnutS on the bananas evenly.
Now, pour the egg mixed with sugar, coconut, and jam over the bananas. Put the baking dish in the preheated oven.
Bake the banana crumble for about 30 minutes or till it turns golden brown.
Take the prepared banana crumble out from the oven and serve immediately, with light cream or a scoop of ice-cream.
Pre-heat oven to 170⁰C/325⁰F/Fan 160⁰C/Gas Mark 3.
In a large mixing bowl, mash the two bananas until smooth. Add the golden syrup and beaten egg, stir, and set aside.
In a separate bowl, sift the flour and baking powder, and then add the butter. Rub together between your fingers until the mixture resembles breadcrumbs. Add the caster sugar and stir through.
Pour the wet mixture into the dry mixture and stir until everything is combined. Do not over mix as the muffins will get tough if you knock out all of the air.
Divide the batter into cupcake cases and bake in the center of the oven until golden brown.
The muffins are lovely warm or cold, so serve whenever you like!
Banana Pear Pecan Crumble Recipe
Fruit crumbles are perfect for when you have company: you can prepare the crumble dough well in advance, cut up the fruit when you have time, bake the crumble at your convenience (although same day is best for the crisp factor), and reheat it in the oven just before serving. I usually prepare enough dough for two crumbles and keep the remaining half in the fridge for a few days or in the freezer for a few weeks, ready to top a new batch of fresh fruit in case of emergency (and one thing life has taught me is that dessert emergencies are not to be taken lightly).
Although nothing will ever dethrone the classic apple crumble, the concept lends itself to infinite variations and I like to experiment and come up with new pairings, using seasonal fruits and whatever I have on hand.
Today’s crumble features bananas and pears, and a topping starring toasted pecans and bran flakes. As they cook, the banana and pear slices fall into each other’s arms, melding together in a luscious soft compote, while keeping their textural identities. The crumble blanket covers it all, oven-crisp on top and softened by the fruit juices beneath, its complex flavors brought on by the use of unrefined sugar, some whole wheat flour, and salted butter.
A wintery, warm and satisfying dessert, which I made two weeks in a row — once for Marion (and her boyfriend Benoît who was sure glad he popped in at dessert time) and once for my family — to identical hmmmmm-this-is-really-good-can-i-have-seconds success.
Crumble Banane Poire Pécan
– 5 ripe pears
– 2 ripe (but not mushy) bananas
[consider doubling the recipe]
– 50 g sugar (preferably unrefined)
– 50 g flour (I use half all-purpose, half whole-wheat)
– 50 g whole-wheat bran flakes (substitute any other kind of whole-wheat cereal flakes)
– 50 g salted butter (if you use unsalted, add a pinch of salt)
– 50 g pecans
Toast the pecans in a dry skillet until slightly browned and fragrant. Let cool and chop, not too finely. In a food processor, mix together the butter, sugar, flours and bran flakes until well combined. Transfer the crumble mixture into a mixing bowl, and work with a fork or your fingers to add in the chopped pecans. (This can be made ahead and kept in the refrigerator for a few days or frozen for a few weeks. It is hence a good idea to double the recipe.)
Preheat the oven to 180°C (360°F). Peel, quarter and slice the pears peel and slice the bananas. Combine the fruit in a 12-inch baking dish. Sprinkle the crumble mixture evenly over the fruit, and bake for 50 minutes to an hour. If the top seems to be browning too quickly, cover the dish with foil and return into the oven.
Let rest for a few minutes on the counter, and ladle into bowls. You can bake the crumble earlier in the day and reheat for 15 to 20 minutes before serving. It is great on its own, but I’m sure it wouldn’t mind a dollop of yogurt, crème fraîche or a scoop of ice-cream.
Chocolate Banana PB Crumble Muffins with Peanut Butter Filling
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These don’t fit into the healthy or good for you category. But they’re so freaking good. And sometimes, that’s just what you need. A special treat that we all need occasionally. Good for your soul. Don’t laugh, I’m serious! The muffins are moist and tender, but sturdy enough to hold in the filling. The filling is rich and peanut buttery. As the days go by, the very edges of the peanut butter ball that’s tucked inside start to soften up a bit more and sort of melt back into the muffin surrounding it. Don’t worry, the filling is still there, just the edges of it get sort of melty, but in a totally good way! I promise.
Tips for cooking with Banana flour
- Banana flour is similar to coconut flour in that it is really absorbent. So if you’re substituting it for regular flour, use 25% less.
- Due to its absorbency, I also recommend eating the goods the day you cook them because I found even after being baked, the flour seemed to continue to absorb the moisture. If you do want them to have a longer life, I would aim for more like 50% of the regular flour amount. These recipes are designed to be eaten on the day they are made.
- Oven temperature matters when it comes to banana flour. A moderate temperature of 180°C is ideal (160°C if a fan forced oven).
As bananas ripen on your counter top they become sweeter and more soft. If you let them ripen until they are speckled with brown and black (or even completely black), not only will they be easier to mash, but the banana bread will also have a sweeter and more “banana-like” flavor. It is possible to use bananas with a touch of green, but I recommend waiting a few more days before baking if possible.
And if you have over-ripe (black or almost black) bananas that you can’t use right away, did you know you can freeze them? Place whole bananas directly in the freezer for at least a month and let them thaw at room temperature before using. They will be very mushy when thawed, but they’ll still work great for banana bread.
Underwhelming. The hazelnut crunch was yummy (and there were lots of leftover bits) but the banana filling was bland it tasted better before the purses were baked. I used a dark chocolate sauce instead of the white, which made for a nice presentation. I wouldn't make this again, though.
Instead of the banana filling, I substituted the caramelized apple recipe from epicurious. Omitted the heavy cream, used half light brown sugar, half white sugar, added cinnamon and toasted walnuts and pistachios. Served with ice cream on the side. Fantastic.
Sorry to be the voice of dissent, but I was underwhelmed by this. I didn't like the flavor of the bananas - I prefer the rum, brown sugar & banana combo of Bananas Foster. The crumble, I thought, was not anything special. The bundle idea is a great one, just not with the filling. Sorry!
I make this every year for a Christmas Eve "champagne and dessert" party. Every year when I send out party invitations, I get several people asking, "Are you making the banana thing again. you have to!" A real crowd pleaser! I make the choc. sauce and crumble 1 day in advance.
Fabulous and gourmet stuff, my husband's words. So, a keeper. I do agree with the other reviewer that the butter can be cut down a lot both in the filling and in the phyllo dough. I added 1.5 cups or a little more of the crumble in the filling because it seemed very liquidy, which in turn gave me 16 of the purses/packets. This also could be because it was my first time with the phyllo dough. Once again, a terrific dessert!
This was wonderful. Made it last night. To see how to make filo purses, go to athens.com--they give directions and drawings. Tried it as directed in recipe, but folded too small, so used 3 sheets layered on each other and folded in each side to make a square, then gathered together to make a purse. Next time I will use 4 sheets as a few of mine tore and some of the filling leaked out. Also used a chocolate ganache instead of the sauce in recipe. Lastly, tasted the filling before baking and did not like it, but after baking the flavors just meld beautifully. Like bananas foster in fillo. Will definitely make again.
Whoo-eee! This would be a great entertaining recipe -- very impressive, and you can make ahead. Lime juice added an interesting flare to the dish -- I wouldn't leave it out. Served this with dark chocolate sauce (homemade) and it was really great. Definitely not sure what a "purse" is -- I tried different shapes and a "packet" seemed to work best, with all four corner folded flat, into the center.
This was one of the best desserts I've ever made (and I'm a serious dessert chef). They looked beautiful and tasted wonderful! I served them with a mango sorbet and some slices of fresh kiwi and the combination was excellent!
Oh wow, this was just too yummy for words!! Make sure you use ripe bananas to get that great banana flavor. For all of you looking at the amount of butter in this recipe & cringing, you can cut waaay back. Since it was my first time through I made it as directed, but still did not use all of the butter on the phyllo. Next time I will use less for the sauce as well. Make sure you spread out the hazelnut crumble as much as possible on your cookie sheet, I didn't and mine ended up too thick. I would also chop the hazelnuts more than "coarsely". Had a ton of hazelnut crumble leftover, would be great over ice cream. To the cook who wants to use pineapple in this, I am thinking that would be too juicy and messy inside the phyllo. Everybody at my dinner party thought this was fabulous, even people that weren't big desert eaters.
This recipe is great and very impressive. Your guests will think you spent all day on it. I love recipes that you can make in advance and then just pop in the oven.
These "caramelized banana purses" came out very well! And the recipe really isn't as time-consuming as it at first appears to be. Especially since making the White Chocolate Sauce is trivial. They serve up pretty - though I could have used a photo to see what exactly a "purse" of phyllo dough looks like. There was a little too much tang from the lime juice for my liking, especially since the bananas have a fairly mild flavor by the time that they're baked. Next time, I'll use less lime juice. I wasn't sure about the hazelnut crumble flavor, but it ends up pairing very well with the white chocolate sauce. The tang from the lime juice makes me think that these would work well with fresh pineapple -- leave out the lime juice, and combine pineapple with the caramel??