1 2 3 Banana Split Ice Cream Cake Food

BANANA SPLIT SUNDAE CAKE

Steps:

• For the banana ice cream cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
• Melt the butter in a medium skillet over medium heat until nutty brown. Immediately remove from the heat and reserve.
• Whisk the flour with the baking soda and salt in a medium bowl. Vigorously whisk the bananas with the browned butter in a large bowl until very well combined and creamy. Whisk the egg, brown sugar, granulated sugar and vanilla into the banana mixture until smooth.
• Fold the flour mixture into the banana mixture with a rubber spatula until well combined. Pour the batter into the prepared pan and spread to cover completely; the layer will be thin. Bake until a toothpick inserted in the center comes out clean, about 18 minutes. Cool completely on a rack, about 1 hour.
• Spread the ice cream evenly over the banana cake with a rubber spatula. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
• For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher. (Yield: 1 2/3 cups.)
• For the caramelized bananas: Remove the cake from the freezer and let stand at room temperature. Heat a large skillet over medium heat. Add the butter and swirl the pan. When the butter is completely melted, place the banana pieces cut-sides down in one layer in the pan. When they are nicely browned, after 4 to 5 minutes, flip the bananas. Cook until the other sides are browned and the bananas have softened, 2 to 3 minutes. Transfer to a bowl.
• To serve, place desired toppings in bowls. Cut squares of the banana cake and divide among serving bowls. Let each person build a sundae with the chocolate sauce, caramelized bananas, and additional toppings.
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BANANA SPLIT FUNNEL CAKE

Steps:

• Funnel Cake:.
• Whisk together the flour, baking powder and salt in a large bowl. Whisk together the milk, Strawberry Syrup and eggs in a medium bowl. Make a well in the flour mixture, and then pour in the egg mixture and whisk until well combined. Let the mixture rest for 10 minutes.
• Preheat the oven to 250 degrees F. Heat 1 inch of oil in a medium straight-sided skillet to 375 degrees F.
• Spoon 3/4 cup of the batter into a funnel with a 1/2-inch tip, keeping the opening at the bottom closed with your finger. Place the funnel over the skillet, release your finger and pour the batter through the funnel, moving to create a round, lacy funnel cake no bigger than 7 inches in diameter (or as big or small as you want!), creating thick, even strands so the cake cooks evenly. Fry the cake until beginning to brown and crisp, 2 minutes, and then flip and cook until done, another 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and keep in the warm oven as you finish making the funnel cakes in batches.
• To serve, place 1 funnel cake on each plate and dust with powdered sugar. Top each with 2 scoops of ice cream, some strawberries and bananas and drizzle with chocolate sauce and leftover Strawberry Syrup. Finish with the sweetened whipped cream, pecans, if using, and a maraschino cherry.
• Strawberry Syrup:.
• Combine the strawberries, sugar, lemon zest and 1/2 cup water in a medium saucepan. Bring to a boil and cook until thick and syrupy, about 10 minutes. Puree in a food processor, strain and let cool before using.

BANANA SPLIT ICE CREAM CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Combine dry cake mix with entire can of crushed pineapple and nuts in a mixing bowl. Mix on medium speed for one minute.
• 3. Pour batter into a 9x13 cake pan (ungreased). Bake for 35 minutes, or until dark golden brown. Remove from oven and let cool completely.
• 4. Poke a generous number of holes in the cooled cake to the bottom of the pan (I used the handle of a wooden spoon).
• 5. For the strawberry layer, add the boiling water and jello mix in a blender and blend. Add the strawberries and puree. Pour this mixture over the top of the cake.
• 6. Put the cake in the freezer for 2 hours (you can skip this part if you're in a hurry and don't mind the strawberry mixing in with the next layer).
• 7. For the ice cream layer, add the vanilla, sweetened condensed milk, heavy whipping cream, and banana jello to the blender and blend for 15 seconds or so. Spread this mixture over the cake and return to the freezer.
• 8. Cut and serve frozen, or partially thawed (I prefer frozen). Top with whipped cream, chocolate syrup, and a cherry (if desired).

CHILL OUT UPSIDE-DOWN BANANA SPLIT

Steps:

• Using a large, tall glass (at least 20 oz), layer from the bottom up as follows:.
• Half of the sliced banana.
• Chocolate ice cream.
• Hot fudge or chocolate syrup& crushed cherries.
• Strawberry ice cream.
• Strawberries& Pineapple.
• Vanilla Ice Cream.
• Wet walnuts& rest of bananas.
• Whipped cream& cherry.
• Serve with a LONG spoon (or two)!

BANANA SPLIT ICE CREAM

Steps:

• Add sugar to eggs gradually, beating until thick.
• Stir in remaining ingredients, except milk.
• Pour into ice cream freezer container.
• Fill with milk.
• Freeze using manufacturer's instructions.

AN ACTUAL BANANA SPLIT CAKE

Steps:

• BANANA LAYER CAKE:.
• Grease and flour two 9 inch cake pans.
• Mix flour, sugar, baking powder. baking soda and salt in large bowl.
• Add to flour mixture banana, buttermilk, shortening, eggs and vanilla.Beat on medium speed 3 minutes.
• Pour evenly into prepared pans.
• Bake at 350 degrees for 30 minutes.
• Cool 10 minutes and remove from pans.
• Finish cooling completely.
• Using a long serrated knife, cut each layer of cake in half. Set aside.
• SWEETENED WHIPPED CREAM:.
• In a chilled mixing bowl (clean and free of any grease) combine 1 cup whipping cream and 1 tablespoon sugar. Beat with chilled beaters of mixer on low to medium speed until soft peaks form (tips will curl). Do not over beat.
• Divide whipped cream in half. Fold strawberries into one half and drained pineapple into the other half.
• Heat and stir fudge over low heat until just warm.
• ASSEMBLE:.
• Place 1st layer of cake on platter, top with strawberry cream spreading to the edge.
• Place 2nd layer on top of 1st. Spread 1/2 of warm fudge,let some of it drizzle down the sides. Sprinkle with 1/2 of peanuts.
• Place 3rd layer on top of 2nd. Top with pineapple cream spreading to edge.
• Place 4th layer on top of 3rd. Spread remaining warm fudge over, again letting some drizzle down sides. Sprinkle with remaining peanuts. Garnish with last banana sliced.
• Serve immediately or refrigerate.

BANANA SPLIT ICE CREAM BOMBE

Steps:

• For the topping:.
• 1 container chocolate magic shell.
• 1/4 cup shelled pistachios, chopped for garnish.
• For the bombe:.
• Spread vanilla ice cream in an even layer on bottom and up sides of a 2 1/2-quart heatproof bowl with a 9 1/2 inch diameter rim. Ice cream should form a concave layer that comes up to the rim of the bowl. Freeze until set, about 1 hour ( may need to keep pushing ice cream up sides if ice cream falls as it is trying to re-freeze).
• Meanwhile, place chocolate and banana in a heat proof bowl. Heat cream in a saucepan until bubbles begin to form around edges. Pour over chocolate and banana, and let stand for 1 minute. Whisk until combined. Refrigerate, stirring occasionally, until thickened and spreadable, about 1 hour.
• Spread chocolate-banana mixture in a thin even layer over entire surface of vanilla ice cream layer. Freeze until firm, about 30 minutes.
• Spread pistachio ice cream in a flat, smooth layer over chocolate-banana mixture, but no up sides. Freeze until firm, about 30 minutes.
• Spread chocolate ice cream in a flat, smooth layer over pistachio ice cream. Freeze until firm, about 30 minutes.
• Slice banana bread lengthwise into 1-inch slices. Cut pieces to cover top of ice cream bombe (square and triangle shapes work best).
• Cover with plastic wrap and freeze overnight or up to 3 days.
• To unmold the bombe, dip bowl in a larger bowl with very hot water or use a small kitchen torch to warm outside of bowl. Continue dipping or torching bowl until bombe releases when inverted onto a serving platter. Remove bowl, wipe drips off platter, and freeze until firm, about 1 hour.
• Squeeze magic shell on top, slowly, to create a solid center with long drips down the sides.
• Sprinkle pistachios on top, and freeze until chocolate is set, about 5 minutes.
• Run a large knife under hot water, and dry well. use it to slice the bombe into wedges, as you would a cake, wiping knife between cuts.