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Chocolate bananas en papillote recipe

Chocolate bananas en papillote recipe

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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Banana desserts

This delightful French dessert is ready in 15 minutes. Makes a deliciously romantic pud for two after an intimate dinner or for Valentine's Day. Banana, chocolate, butter and almonds - a marriage of flavours made in heaven!

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IngredientsServes: 2

  • 1 banana, peeled and halved
  • 10 chocolate chips
  • 2 knobs butter
  • 2 pinches ground or flaked almonds
  • vanilla ice cream, to serve

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Preheat oven to 210 C / Gas 6-7. Prepare a baking tray and two sheets of aluminium foil.
  2. Slice each banana half in half again, lengthways. Place 2 quarters of the banana in the centre of each foil sheet. Top each with 5 chocolate chips, a knob of butter and a pinch almonds. Fold foil corners in towards each other in the centre and wrap ends together in a twist.
  3. Place both foil packets on baking tray and bake in preheated oven for 5 to 7 minutes (chocolate should be just melted). Serve with a scoop of vanilla ice cream.


Get creative and make this recipe your own. You can add more chocolate if you're a chocoholic, or even a spoonful of Nutella®. You can omit the nuts or try different ones, such as hazelnuts or pecans. Have fun!

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Grain Free Zucchini Chocolate Chip Banana Bread

Incredibly moist zucchini chocolate chip banana bread completely free of dairy, grains and oil. This wholesome banana bread makes for a nutritious breakfast, snack, dessert and everything in between.I think there are two things most of us millennials can agree on:

1. There is never a bad time for banana bread, and 2. There are never enough combinations for banana bread.

This recipe is really just a heavenly combination of some of my favorite things: Favorite thing number one: bananas + peanut butter. There has yet to be a better sandwich in existence. Favorite thing number two: peanut butter + chocolate. Give me a jar of creamy PB, a handful of dark chocolate chips and a spoon as my weapon and you will see mass destruction occur.

Ergo, it only made sense for all these things to exist in delicious harmony together in one bread.

One bread that I cannot stop eating. Fun fact. I’m a huge fan of powdered peanut butter (shout out to the “OG”, PB2), but only if it’s baked or blended into something. Oatmeal, smoothies, donuts, pancakes – all about it. Powdered PB mixed with water and used as a spread – not so much. But it worked like an absolute CHARM in this bread. You still get the sweet, nutty flavor of peanut butter without the extra load of calories and fat.

This bread is incredibly moist and basically melts in your mouth. We all know bananas add an unbeatable element of natural sweetness and moisture to baked goods, but combined with shredded zucchini, the two create a bread that doesn’t even require oil to achieve optimum moisture. There is also little need for added sweetener, as we got away with only using 1/4 cup of honey for the entire recipe.Another key player in this breads unbeatable texture is almond meal (ground almonds). I absolutely love the rich flavor and texture almond meal attributes to baked goods. The extra dose of heart-healthy fats and protein don’t hurt either. The buttery taste of ground almonds compliments the flavors of warm vanilla extract, aromatic cinnamon and spicy nutmeg like an absolute dream.

As if this bread weren’t nutty enough, the texture-freak in me also enjoys adding a crushed nut topping. I’m partial to the full-bodied, buttery taste of pecans (especially toasted!), but walnuts or peanuts would also be delicious.Enjoy this wholesome, protein-packed bread for breakfast, a midday snack or even dessert. It’s a decadently delicious, one-of-a-kind treat that you can feel GOOD about eating.

If you do make this recipe, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations!

Vegan Sweet Potatoes Brownies with Salted Peanut Butter Ice Cream

Cook Time: 25 minutes, plus freezing overnight

2 sweet potatoes, cut into 5cm rounds

1 cup tightly packed medjool dates, seeds removed (approx. 20 dates)

1 cup almond or hazelnut meal

1 cup Mayver’s Dark Chocolate Super Spread

¼ cup coconut nectar or maple syrup

2 large bananas, cut into 5cm chunks (see tips)

1/3 cup smooth Mayver’s peanut butter

Pinch of sea salt flakes, (optional)

  1. Line a 30 x 20cm baking tray with baking paper, preheat fan-forced oven to 180 degrees
  2. Place sweet potato in a large steamer for 20 minutes or until very soft, remove from steamer and place in high powered food processor along with dates. Process on high until completely combined and mixture is smooth.
  3. Add almond meal, cacao, flour, Mayver’s Dark Chocolate Superfood Spread and coconut nectar to blender and process mixture until smooth and well combined.
  4. Add mixture to baking tray and smooth out surface. Place in oven and bake for 20 – 25 minutes. When cooked, remove from oven and allow to cool slightly before cutting into squares.
  5. To make ice cream place frozen banana into high-powered food processor, blend on high until smooth and creamy. Add peanut butter and process till combined. Taste and add salt flakes if needed. Best served as soon as it is made.
  6. Serve brownie whilst still warm with a scoop of ice cream
  • Do not peel sweet potato to retain extra nutrients
  • You can find medjool dates in the fresh food section of your supermarket, if you can not source fresh dates, you can use dried however they may need to be soaked in warm water prior to use.
  • Brownie should be still soft and fudgy when removing from oven although look for a slightly hardened surface to know its cooked through.
  • To freeze banana place on baking tray and place in freezer overnight to become frozen.
  • Store brownie in an air-tight container
  • Ice cream best eaten when made, or keep in the freezer in small portions that can easily be re-blended before serving. Eg: Store in flexible moulds in small containers lined with baking paper.

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Black Sesame Swirl Banana Bread

Cook Time: 50 minutes

Total Time: 1 hour 30 minutes

The perfect classic banana bread with a striking twist: black sesame swirls for a look that’s as dramatic as it is delicious.


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large ripe bananas, mashed
  • 2 large eggs
  • 1/2 cup granulated sugar, plus more for sprinkling on top
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 tablespoons black sesame tahini
  • 2 tablespoons black sesame powder or finely ground black sesame seeds


  1. Preheat oven to 350 degrees F. Butter and line a 9-by-5-inch loaf pan with parchment paper (cut a 9-inch wide strip of parchment and press it into the pan, covering the bottom and sides, leaving at least a 1-inch overhang on the long edges it’s ok if the short ends are left unlined so long as they are buttered).
  2. In a large bowl, sift or whisk together flour, baking powder, baking soda, and salt and set aside.
  3. Mash bananas in a bowl until mostly smooth (the riper your bananas, the easier they will be to mash). You should have about 3/4 cup. Whisk in eggs, then add sugar, brown sugar, and vanilla and whisk to combine. Finally whisk in butter.
  4. Pour wet ingredients into bowl with dry ingredients and whisk until just incorporated and no streaks of dry ingredients remain. Transfer about half of batter to another bowl mix in black sesame paste and powder until evenly incorporated.
  5. Drop alternating scoops of batter into prepared pan swirl with a bamboo skewer 3 or 4 times (don’t swirl too much or you’ll lose the nice definition between the colors). Sprinkle with granulated sugar.
  6. Bake for about 50 minutes or until a bamboo skewer inserted near the center comes out mostly clean with a few moist crumbs attached. Place pan on a wire cooling rack and let cool. To remove, run a thin metal spatula along the short (unlined) sides of the pan. Use the overhanging parchment to gently lift the entire loaf out of the pan and place on a cutting board to slice and serve. Store in an airtight container at room temperature for up to 3 days.

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A Step-By-Step Guide to Cooking in Parchment Paper (en Papillote)

Cooking in a parchment paper envelope seals in flavors and juices and makes a beautiful presentation. From fish and seafood to chicken and vegetables, cooking en papillote (the French term for cooking in a pouch) is a healthy and versatile method. The process is simple, and if you don't have parchment paper, you can use aluminum foil. The important things are that there is a bit of liquid with the ingredients and that the pouch is tightly sealed.

The beauty of cooking en papillote is that the food is essentially steamed, so there is no need for the addition of fats to help keep the ingredients moist. Cooking en papillote can be used for baking chicken breast or rejuvenating a fish dinner, for example. The last benefit of cooking in parchment is that there are no dishes to clean—serve each guest their own packet atop a plate and simply toss the paper when finished!

Ten Deliciously Naked Cakes

They may be trendy, but naked cakes are beautiful and easier to make. The minimal design allows for fruit and flowers, as well as a delicious flavor, to become the main focal point of the dessert.
By Annelise McAuliffe

They may be trendy, but naked cakes are beautiful and delicious. Don’t be afraid to keep it simple! The minimal design allows for fruit and flowers to become the main focal point of the dessert. And they’re not just for weddings. These frosted-free cakes are easy to make at home, and you don’t’ have to worry about spending an hour smoothing frosting around the sides.

Choose your fillings not only on flavor, but also based on appearance and overall colors. It is nice to have different colored cakes and fillings to add to contrast to the complete design. For more a intricate look, cut your cake layers in half or more to create more stripes of cake and filling.

1. Chocolate Raspberry Cake
This cake is gasp-worthy and not because you have a naked dessert on your table. The rich chocolate cake and vibrant raspberry buttercream make an unstoppable pair. Top with fresh raspberries, powdered sugar, or chocolate shavings for simple decor. Get the recipe here.

2. Champagne Layers
Toast to a special occasion with a golden-vanilla champagne cake spread with smooth champagne buttercream. With the neutral palate, this cake can be garnished with just about anything to add color and flavor. We recommend plenty of fresh fruit. Get the recipe.

3. Salted Toffee Coffee Cake
It may sound like a $10 Starbucks drink, but it is way better. Alternate layers of vanilla, toffee, and coffee flavored chiffon cake with salted toffee whipped cream. Get the recipe here.

4. Strawberry Honey Stack
Adding lemon zest and honey to the traditional vanilla sponge cakes springs out the flavors of the fresh strawberries. Keep the flavors lighter and ditch buttercream for fluffy honey-lemon whipped cream. Try this recipe.

5. Caramel Layer Cake
What doesn’t go with caramel? That being said, be creative with your filling and cake flavors. Perhaps stirring in some pretzel pieces, or toasting hazelnuts to garnish or to be ground into flour for the cakes. Get a recipe.

6. Peanut Butter and Chocolate Popcorn Cake
Peanut butter cake with chocolate chips is layers with a salty peanut butter and chocolate frosting. The icing on the cake is that there is no icing at all, but rather perfectly popped popcorn that looks deliciously fun, too. Get the recipe. Or try the extra chocolate version.

7. Unfrosted Carrot Cake
Make this untraditionally naked carrot cake with a brown sugar cream cheese frosting smashed between the layers. For a vibrant garnish, peel a carrot and place the shreds in a bowl of ice water. The cold liquid will cause the peels to curl. Top with pomegranate seeds and the carrot curls. Get the recipe here.

Noreetuh : Upgraded Hawaiian Fare in NYC’s East Village

8. Lemon Curd Layers
Make a vanilla cake studded with fresh raspberries and plenty of lemon zest. To add to the tang, the layers are alternated with lemon curd and lemon buttercream. Top with fresh raspberries and lemon peels. Try this recipe.

9. Banana Pecan Cake
With a pecan caramel cream, that comes with a punch of rum, this tower is like a cream pie in cake form. Be sure to use overripe bananas for the cake to ensure a rich banana flavor. Garnish with toasted pecans. Get the recipe here.

10. Double Chocolate Cake
This may be the world’s best cake. The moist cake and oh so rich chocolate icing makes this cake to die for. Try adding fresh fruit and chocolate shaving for the visual wow. If you choose not to, the flavor will make up for every single visual shortcoming you may be worried about. Get the recipe.

Mandatory family outings to the Detroit farmers' market and nightly home-cooked meals cultivated Annelise's respect and curiosity for food. A graduate of The Culinary Institute of America, she spends her free time in New York City recipe testing, eating breakfast all day, and dreaming up international culinary adventures.

Healthy Mint Chocolate Ice Cream

I wasn’t kidding around when I said that I intended to eat well on this cleanse. I mean, mint chocolate ice cream. Really? I suppose the most important part about doing a cleanse is finding one that works for you. I got my start with cleanses when my naturopath and my allergist both recommended I do an elimination diet to see whether I was allergic or sensitive to anything besides gluten. I ended up doing a hybrid of the elimination diet from the good folks over at Whole Life Nutrition and Dr. Junger’s Clean program, which gets high marks from Gwenyth as well as a bunch of folks on Amazon.

This time I’m loosely following Natalia Rose’s Detox for Women (Kimberly Synder’s The Beauty Detox Solution is similar). Natalia stresses lots of vegetables but gives the green light on limited amounts of raw goat cheese (yum!) and dark chocolate (double yum!). That’s a cleanse I can get behind.

You’ve may have seen one-ingredient banana ice cream in the blogosphere before. OK, but a little on the boring side in my opinion. In one of Natalia’s earlier books, she has a recipe for “banana mint,” which is like a soft serve mint ice cream. I lightened it up with a bit of ice and processed some chocolate in there with it. It’s pretty amazing what you can get when you combine a bunch of mint leaves, a small amount of chocolate chips, and some frozen bananas. I have a feeling that I’ll be whipping up variations of this long after this cleanse is done.

Healthy Mint Chocolate Ice Cream

Yield: 2-3 servings


* 3 very ripe bananas, peeled, cut into chunks and frozen
* about 15 fresh mint leaves
* 1 1/2 cups ice (optional)
* 1/4 cup bittersweet or dark chocolate chips


If using a high speed blender such as a Vita-mix or Blendtec: Place the bananas, mint leaves and ice, if using, into the blender container. Turn on the machine and quickly increase speed to high. Use the tamper to press the ingredients into the blades while processing. Once everything is slightly combined, stop the machine and add the chocolate chips. Turn the machine back on and again increase the speed to high. In about 10-30 seconds, the sound of the motor will change and mounds should appear in the mixture. Stop machine immediately or melting can occur.

If using a food processor: In a food processor combine the bananas and mint leaves. Process until almost smooth. Add the chocolate chips and process until well combined.

Note: You can also freeze the mixture to get a harder ice cream, but you’ll have to let it sit out and thaw for a couple minutes before you’ll be able to scoop it.


I have had several friends contact me recently with requests for Minced. Some have suggested that I post on quick weeknight meals for the hurried professional. Others, have asked that I offer some healthier options. And one friend, living in Bolivia, asked for a recipe that utilized basic ingredients, but had some excitement to it.

While it is hard to imagine one dish fitting all of these requests, I will say that the cooking technique of en papillote may have something for everyone. En papillote is a cooking technique that involves steaming foods inside a parchment paper envelope. The technique became popular as a way of preparing Pompano in high-end Florida restaurants. It became more mainstream as people realized the health benefits of cooking in this way. Simply put, the envelope prevents the steam from escaping which means the food being cooked doesn’t lose any of its juices or flavor. And it doesn’t need a lot of fat (if any) – although it can certainly be added for all your diehards out there!

What can you cook using this technique? Options are limitless, but I’ve had success with vegetables, shrimp, fish, and chicken. In fact the best thing about this cooking method, other than the ridiculously easy clean-up, is that you can improvise a meal using whatever is on hand which makes it perfect for those nights when you can’t get to the grocery store (or if you happen to live in Bolivia).

The recipe I’m featuring this week boasts Asian flavors. You pile strips of red pepper, mushrooms, cilantro, and green onions on top of a chicken breast sprinkle a little soy sauce and pepper over the ingredients then package everything up and bake the envelope for 20 minutes. To be fair, it won’t be the most beautiful chicken breast you’ve ever eaten – although it may well be the juiciest. And if, like me, you are a skeptic when it comes to eating a boneless, skinless chicken breast (oh – the boredom!), you might be surprised by its flavor. When I sat down to eat and pierced the envelope, the aroma made me so excited to dig in that I actually forgot to take a final picture – a first for Minced.

While I recommend the recipe which follows for newbies to the world of parchment paper cooking, I urge everyone to get creative and have thrown out some ideas to get you started:

– Mushrooms sprinkled with a little olive oil, white wine, salt, pepper, and fresh thyme. Bake at 400 degrees for about 15 minutes. Serve on their own or over steak.

– Flounder fillets, placed upon 2 thin lemon slices, sprinkled with parsley, salt, pepper, sautéed shallot rings, and a little butter or olive oil. Bake at 475 degrees on the top rack of your oven for about 10 minutes until cooked through.

– Follow the recipe below for chicken breasts, but make up your own flavor combination by adding any of the following for a totally different taste: onions, thinly sliced carrots, thyme, rosemary, parsley, diced tomatoes, olive oil, white wine, and/or minced garlic.

So what are you waiting for? In a throwback to elementary school, pull out your scissors and parchment paper and trace your Valentine heart. I promise that once you master the heart-shaped envelope, you’ll be impressed by the versatility and the healthiness of this technique.

Chicken en Papillote – Printer Friendly Recipe
Serves 2

As I mentioned above, be bold when it comes to experimenting with different seasonings and ingredients. If using vegetables that require a longer cooking time (i.e. carrots), you may want to saute them briefly before adding them to the parchment paper envelope.

2 (5-6 ounce) boneless, skinless chicken breasts
1/2 red bell pepper, thinly sliced
6 shiitake mushrooms, stems removed, thinly sliced
3 green onions, chopped
1/4 cup loosely packed cilantro leaves
2 teaspoons soy sauce, divided
Freshly ground black pepper, to taste

Preheat the oven to 375 degrees and place a rack in the top third of the oven.

Cut out two large rectangles of parchment paper (about 15” x 20” each) and fold each one in half. Starting from the fold, trace the outline of half a heart on each one (like you made a Valentine in school) and then cut out the heart. Repeat with the remaining rectangle.

Working with one heart at a time, place a chicken breast in the center of one half of the parchment paper heart (see picture).

Top the chicken breast with half of all the ingredients. Fold the parchment paper heart in half and starting at the top begin folding the edges down and sealing the heart. Make sure each fold overlaps the next by folding the next piece of the edge over the previous one and creasing it firmly. Continue moving along the outside of the heart until you have formed a package. Place the package on a baking sheet and repeat with the remaining chicken breast.

Bake the parchment paper packages in the top third of the oven for about 20 minutes. Remove the packets from the oven and serve immediately. You can serve the chicken in the parchment paper envelope and have your guests cut it open at the table or, cut open the envelope in the kitchen and slide the chicken and its toppings onto a plate to serve. Enjoy!

Granola bars are a popular snack for many people, but they can be expensive to purchase at the store. In this blog post, we will show you how easy it is to make your own homemade Goji Berry Granola Bars! All that you need is five minutes and a few ingredients from your kitchen cabinet. … Read more

Apple & Quinoa Stuffed Kohlrabi. A Well-Balanced, Low-Fat Meal A healthy dish perfect for a light dinner or lunch! The tangy apple and quinoa stuffing complements the earthy kohlrabi very well. This is a great side dish to bring to your next potluck! Serves 2 as an entrée or 4 as a side dish. It … Read more

How to bake fish in parchment paper (en papillote)

Cut a piece of parchment paper that will be large enough to wrap your fish in and lay out on a cookie sheet.

Slice lemons and remove the seeds. Oops, I left one!

Lay a line of lemons on the parchment paper that are as long as the fish you are using.

Slice up the garlic like this.

Lay the garlic on top of the lemons as well as sprigs of parsley or cilantro. You can also use dill, sage or any herb that you like.

Throw down a couple green onions and then sprinkle on some olive oil.

Take your fish fillets - here I'm using catfish which is a personal favorite - and cover with a light coat of olive oil. Go ahead, use your fingers to spread it around. On both sides.

Lay the fish on top of all your goodies!

Add salt, freshly ground pepper and more garlic.

And another layer of lemons.

Fold the paper over, fold in the ends and carefully flip it over so the folds are held closed on the bottom.

I made two because I'm having a friend over for dinner. Put these into the oven and bake for 15-20 minutes depending on the thickness of your fish.

Remove from the oven and serve! Rip open the paper and enjoy! The fish is moist and juicy, bathed in flavors and textures. It's healthy too!

By the way, there are dozens of ingredients you can throw in with your fish. Make the recipe your own by using your favorite vegetables, herbs and citrus.

Experiment. Change it up each time you make it. Let each family members make their own to include their favorite ingredients. Enjoy!

Watch the video: Banana Pops. Schoko-Bananen-Eis am Stiel. Schoko Bananen