Best Mexican Chocolate Frozen Bananas Recipes

Mexican Chocolate Banana Skillet Cake image

Provided by Food Network

Time 25m

Yield 16 servings

Number Of Ingredients 13

2 Tbs. butter
4 Tbs. brown sugar
4 medium bananas, sliced in half lengthwise
1 cup all-purpose flour
1/3 -cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/3 -cup chocolate chips
1/2 -cup egg whites
1 cup brown sugar
1 cup nonfat plain yogurt
2 tsp. pure vanilla extract

Steps:

Preheat oven to 350 degrees F. Heat a 12-inch oven proof skillet over medium and melt butter with brown sugar. Add bananas and saute until sugar becomes a syrup and remove from heat. Arrange bananas neatly in pan and set aside.
In a large bowl, mix flour, cocoa powder, baking powder, baking soda, cinnamon and chocolate chips. In another bowl, combine egg whites, brown sugar, yogurt and vanilla. Add dry ingredients to wet ingredients and mix until just combined. Pour into skillet over sauteed bananas. Bake for 20-25 minutes, or until middle of cake springs back when touched.
Remove from oven and cool slightly. Invert onto a large plate and cut into 16 slices.

Chocolate-Dipped Frozen Bananas image

Provided by Food Network

Categories dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 4

8 medium bananas, peeled
8 wooden popsicle sticks
32 ounces semisweet chocolate, chopped or chips
4 tablespoons unsalted butter

Steps:

Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut
Line a sheet pan with waxed paper. Cut 1-inch off the end of each banana. Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour.
Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally.
Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer.
Once frozen, store the bananas in an airtight container.
Serving suggestion: To serve at a kid's party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.

Mexican Chocolate-Banana Muffins image

Provided by Marcela Valladolid

Time 55m

Yield 12 muffins

Number Of Ingredients 10

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups mashed bananas (about 2 big bananas)
1 large egg
8 tablespoons (1 stick) unsalted butter, melted
1/4 cup whole milk
1 (3.5-ounce) disc Mexican chocolate, chopped
Special equipment: 1 (12-cup) nonstick muffin tin with 12 paper cupcake liners

Steps:

Preheat the oven to 350 degrees F.
In a large bowl, mix the flour, sugar, baking powder and salt.
In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.
Divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.