Banana Strudel - A Great Banana Recipes

Here is a Banana Strudel recipes taken from the 'Going Bananas Cookbook' now available on Kindle for only $0.99!! The 'Going Bananas Cookbook' has over 100 great banana recipes, with everything from great banana desserts to savory banana dishes and banana cocktails. Why not try Banana Honey Nut Cake, Banana Beef Soup, or a Banana Melon Cooler? If you love that sweeet banana flavor, or just unusual unique cookbooks, then the 'Going Bananas Cookbook' is a cookbook you won't want to miss.

(And don't forget that bananas are good for you, providing your body with the potassium it needs!)

Banana Strudel

2 cup flour
1/2 tsp. salt
1 egg,slightly beaten
2 TBSP. cooking oil
1/2 cup lukewarm milk
1/4 cup butter,melted
1 1/2 cup white bread crumbs,browned in 1/2 cup butter
6-7 bananas mashed
1/4 cup walnuts, chopped finely
1/4 cup sugar
1/2 tsp. vanilla extract
powdered sugar

Sift flour with salt into a large bowl. Make a well in the center and add egg and cooking oil. Stir while adding the water gradually to make a soft, sticky dough. Work the dough in the bowl until it comes away from the sides. Turn out of bowl and knead for about 15 minutes. Frequently slap the dough down and work it until it is elastic and silky smooth. It must not stick to the hands or board. Add a little flour if necessary. Form into a ball, set on a clean towel. Let rest for 1 hour in a warm spot, covered with a bowl which has been warmed in hot water.

Warm your rolling pin. While the dough is resting, cover the work surface with a cloth and rub in about 1-2 TBSP flour, brushing off any excess. Then place the ball of dough in the center of the cloth and roll with the warm rolling pin into a sheet 1/8" thick. Lift and turn to prevent sticking to the cloth. Stretch the dough, using floured hands, palm side down under the dough. Work carefully, stretching from the center toward the outside. Don't raise your knuckles too high, make a fist and lift from the wrists only. Work gently and do not puncture the dough. Stretch as thin as possible, moving around the table. It should cover the table & hang slightly over the sides of an oval or rectangle about 36" to 40" long and 30" wide. Trim off the edges, which may be a little thick. Patch any holes by moistening the area around it with a little water and patching it with a thin piece of dough from the trimmings. Let the dough rest and dry to 15 minutes.

Pureé bananas, ¼ cup sugar and vanilla together in blender.

Brush entire surface with melted butter, then sprinkle with bread crumbs. About 3" from on edge of the pastry and running the long way, spread banana mixture and sprinkle walnuts over top, leaving 2" margins each side. Fold 3" end piece of dough over bananas then fold the 2" margins in too. Now lift the corners of the cloth & let the pastry roll up. Stop after each turn, patting filled pastry to keep rolled shape even. Roll until stretched dough is used up. Brush with melted butter & side strudel onto lightly buttered baking sheet, curving it into a U shape.


Bake in a 375 degree oven for about 40 minutes or until golden brown.
Sprinkle with powdered sugar & serv warm. Pan size 10x15 Serves 10-12