To the popular tropical fruits we add a magnificent dessert, familiar from childhood, and get a fresh treat, a banana in chocolate. It is served separately, sometimes with light wines. In all recipes, high-quality chocolate can be replaced with a milk analogue, while the taste remains unchanged.

Chocolate banana in the oven

The banana pulp during drying loses moisture and shrinks, so we cut it into circles, holding the knife obliquely. The slices come out oblong and larger.

 

You will need:

  • grated cinnamon - to taste;
  • 20 g of sweet powder;
  • chocolate - 1 bar of white and black;
  • 3 selected bananas.

Step-by-step instruction:

  1. After peeling, dissolve the fruits with plates up to 5 mm thick. Cover the lattice with parchment in one layer, pierce it densely with a needle. Having strung pieces of pulp on wooden skewers soaked in boiling water, lay the blanks on parchment.
  2. When heated at 70 degrees, we dry the bananas for up to two hours. Open and lock the oven door. After half the skewer, remove and sprinkle the banana slices with a mixture of cinnamon and sweet powder.
  3. Let the baked bananas cool, and crumble the chocolate and melt in a different bowl. Holding the dessert by the stick over a bowl of molten mass, pour it with thin streams of chocolate. A mass of dark color is applied from top to bottom, turning the skewer, white chocolate - in the opposite direction.

Handling the melted chocolate skillfully, turn the dessert into a zebra by pouring banana mugs in turn from different bowls.

How to fry in a pan

Choose fruits by a moderate amount of black dots on a yellow peel. Inside, the pulp of the fruit has a dark shade.

You will need:

  • ripe banana - 1 pc.;
  • a slice of butter, cream - 20 g;
  • sugar - 15 g;
  • 50 gram bar of dark chocolate.

Step-by-step instruction:

  1. Remove the peel from the banana, remove and sometimes white tasteless ribbons remaining on the pulp, freely lagging behind it. Cut into two cuts, first longitudinally, then each half across.
  2. We put a frying pan with a massive base on a slow warm-up. Melt a serving of butter and sprinkle it with sugar. Stir the mass and spread the slices of bananas in the pan.
  3. Duration depends on the ripeness of the banana. Calculation - up to two minutes per side, but be sure to follow the process. Do not put in the pan at the same time pieces of different fruits, they will be fried unevenly.
  4. Cool the chocolate bar in the common chamber of the refrigerator, then grate with thin chips, sprinkle slices of banana and serve.

Dessert chocolate can also be melted. For the sake of serving grace, double its amount, grate and place in the microwave. Add a little soft butter to the liquid mass and mix vigorously. Pour part of it to the bottom of the saucer, the rest into slices. After cooling, serve fried bananas with chocolate to the table.

In the microwave

Parchment envelopes are rare, but making them manually is simple. Fold twice, along the long side, a sheet of parchment A4 size. Sew the top and one end of the pocket with rare stitches of thread. Having placed the stuffed banana inside, bend the free edge and connect with a wooden skewer.

You will need:

  • marshmallow without dyes - 100 g;
  • chocolate, tiled - 50 g;
  • a pair of large bananas.

Step-by-step instruction:

  1. From the side of the internal bend, make two longitudinal cuts on the banana and remove a third of the peel in the form of a petal. Carefully separate the rest of the peel from the pulp, helping with the hilt of the spoon, but do not remove completely.
  2. Cool the chocolate, and grate, fill the peel around the fruit with chips. Finely chop the marshmallows, place the pieces on top of the chocolate. Place bananas in parchment bags, stuffing up, place them in a porcelain bowl for a microwave oven.
  3. Set the microwave radiation power in the range from 600 to 800 watts. Turn on the appliance for a minute, and then evaluate how melted the components of the filling are. Repeat warming up if necessary.

Be sure to cover the container with bananas with a special plastic casing, this will slightly increase the temperature and reduce the time of heat treatment.

Chocolate Dried Bananas

This time we take bananas of medium ripeness, such fruits will not soften when dried. You can diversify the dessert by coating it on top not with nuts, but with crumbs from crackers, especially savory taste will give salty cookies.

 

You will need:

  • a handful of chopped hazelnuts;
  • chocolate - 2 bitter and 1 white bar;
  • 2 clusters of ripe bananas.

Step-by-step instruction:

  1. Depending on the size of the fruit, we cut them into 3-4 parts, having previously removed the peel. Spread slices freely over the wire rack and place in a warm oven. According to the thermometer, adjust the heating to 60 degrees, the drying time is up to 10 hours.
  2. Both types of chocolate are rubbed and melted separately. Use a microwave oven or classic water bath for this. Fry the hazelnuts, cool and shred into large crumbs, warm the peanut mass in the microwave.
  3. Wooden skewers for serving. We plant slices of dried bananas on them and dip them into peanut butter. Without delay, dip them in white chocolate, and then in nuts. Set vertically several pieces in a glass, and remove to freeze in the cold.
  4. With the last call we cover the bananas with dark chocolate and nuts again. Cool again and serve with wine or a separate dessert.

An equivalent substitute for hazelnuts is walnuts. The preparation is the same, but be sure to exfoliate them, this will make bananas in chocolate less rough.

With coconut

This time, the fruits are not completely ripe, the lack of sweetness compensates for chocolate. If you use dark milk tiles, bananas in chocolate will come out noticeably more tender.

You will need:

  • 3 ripe, strong bananas;
  • 100 g of colored coconut flakes;
  • chocolate, bitter - 2 tiles.

 

Step-by-step instruction:

  1. After removing the peel, cut the pulp into pieces, 10 cm long.
  2. String portions on the tips of wooden sticks and, spread out over the dish, send them to the freezer for an hour.
  3. After breaking the chocolate, warm to a liquid state by setting a container above the water bath. Holding the stick, alternately drop the bananas in warm chocolate, forming a thin layer.
  4. Cool the dessert, not letting the crust freeze. Mix shavings of all colors and roll in it an impromptu popsicle. For 30 minutes, put in the refrigerator compartment.

Decorate the dessert. Keeping a layer of fudge from cooling, draw a spoon over it, forming a wavy surface. Small flaws will hide a layer of chips.

Cooking with nuts

Peanuts are a popular addition to baking, but not the best choice this time. Use walnuts or hazelnuts, they are better combined with bananas.

You will need:

  • half a glass of nut crumbs;
  • 5 large bananas;
  • a bar of dark milk chocolate;
  • cream spray for decor.

 

Step-by-step instruction:

  1. Rinse the bananas and get wet from moisture. With the tip of a sharp knife, cut the crescent-shaped peel along the entire length, make the second cut in a centimeter from the first. Remove the formed narrow strip of peel, and slightly open the remaining one.
  2. The space between the pulp and the peel is filled first with grated chocolate, then with nuts. We cover the form with parchment sheet, place the sweetness.
  3. We bake bananas with chocolate in the oven for up to a quarter of an hour at 200 degrees, we monitor the chocolate and peel. If the filling settles prematurely, or the peel quickly darkens, lower the heating and open the door. Decorate with cream.

Dessert is served hot, spread out on a plate.

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