THE ULTIMATE BANANA SPLIT
Steps:
- Preheat your oil in a heavy-based pot for deep frying to 365 degrees F.
- In a large mixing bowl combine flour, cornstarch, baking powder, sugar, salt, and cinnamon. Make a well in the center and add the yolks and club soda. Using a whisk, stir from the inside working your way out, slowly incorporating the dry ingredients without forming any lumps. Peel the bananas and dip in the batter and coat well. Fry in hot oil for 4-5 minutes until batter is puffy and golden brown. Drain on paper towels when done.
- While bananas are cooking, prepare caramel sauce. Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Add the butter then carefully pour in the cream (it will bubble up) and continue to cook for another minute. Add a pinch of salt then cool before serving.
- To serve the banana split, cut the bananas lengthwise and top with a large scoop of vanilla bean ice cream. Pour warm caramel sauce over the top and finish with a sprinkle of banana chips and toasted pecans.
BANANA SPLIT FUDGE RECIPE
Banana Split Fudge is a bite-sized version of Summer's favorite treat. Hello, delicious!
Provided by Aimee Shugarman
Categories Candy
Time 3h40m
Number Of Ingredients 13
Steps:
- In a large saucepan, add sugar, butter, salt, and heavy cream. Heat over medium high and bring to a boil, stirring constantly. Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). Remove from heat. To a large mixing bowl, add white chocolate morsels, marshmallow cream and pudding mix. Pour hot sugar mixture over this. Using an electric mixer, beat until chocolate is melted and creamy (about 1 minute). Fold in dried cherries and pineapple. Pour into an 8-inch square baking dish that is lined with parchment paper. Refrigerate for 3 hours, or overnight. Cut into 64 bite sized pieces. In a small microwave safe dish, melt white chocolate morsels for 30 seconds, stir and heat an additional 30 seconds until creamy. Drizzle over fudge pieces and add sprinkles and mini chocolate chips immediately. Store in an airtight container in the refrigerator for up to two weeks. ENJOY!
Nutrition Facts : ServingSize 1 piece, Calories 111 calories, Fat 5 g, Carbohydrate 17 g, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, Sodium 30 mg, Sugar 14 g
BORA BORA BANANA SPLIT WITH CHOCOLATE RUM FUDGE SAUCE
Provided by Food Network
Number Of Ingredients 22
Steps:
- To assemble the banana split, slice the bananas lengthways and cook in a saute pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add the pineapple to pan and cook until both are golden brown. Add the sugar and the rum. Flambe and stand aside. Place on the plate, bananas first, face up. Top with the pineapple ring. Pour any pan juices over the fruit. Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate. Garnish with whipped cream and plantain chips. Serve with Coconut Sorbet.
- Bring all ingredients to a gentle boil, cool and reserve until needed.
- Heat the vegetable oil in a large saute pan until approximately 350 degrees. Fry the plantain slices until golden brown and crisp. Remove from the oil and dust with sugar and cinnamon. Drain on paper towels, and reserve for garnish.
- Mix all ingredients together in bowl. Transfer to freezer friendly container and freeze until set. Serve with the banana split or enjoy alone.
BANANA SPLIT FUDGE RECIPE
This Banana Split Fudge recipe is the perfect summer treat! All the flavors you love in the classic ice cream sundae packed into bite-sized squares of fudge.
Provided by Aimee Shugarman
Categories Candy
Time 3h20m
Number Of Ingredients 13
Steps:
- In a large saucepan, add sugar, butter, salt, and heavy cream. Heat over medium high and bring to a boil, stirring constantly. Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). Remove from heat.
- To a large mixing bowl, add white chocolate morsels, marshmallow cream and pudding mix. Pour hot sugar mixture over this. Using an electric mixer, beat until chocolate is melted and creamy (about 1 minute). Fold in dried cherries and pineapple.
- Pour into an 8-inch square baking dish that is lined with parchment paper. Refrigerate for 3 hours, or overnight.
- Cut into 64 bite sized pieces.
- In a small microwave safe dish, melt white chocolate morsels for 30 seconds, stir and heat an additional 30 seconds until creamy. Drizzle over fudge pieces and add sprinkles and mini chocolate chips immediately. Store in an airtight container in the refrigerator for up to two weeks.
Nutrition Facts : Calories 109 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 12 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BANANA SPLIT FUDGE
Banana splits are a classic. But what if you want something a little different. This banana split fudge is the perfect treat to bring a smile to your face and make your taste buds happy. You can even try adding some nuts or sprinkles on top if you want to take this dessert up a notch. This is one indulgence everyone should try at least once in their lives!
Provided by Jill
Categories Dessert
Time 10m
Number Of Ingredients 12
Steps:
- First: Spray a 9 inch square pan with cooking spray, and line the bottom with parchment paper.
- In the mixing bowl of a stand mixer, mix the Butter, Sugar, and Vanilla until smooth.
- Place the Flour in a microwave safe bowl, and microwave the Flour until it's hot, about 1 1/2 minutes.
- Add the Flour and Salt to the mixing bowl and mix until smooth.
- Melt the White Chocolate in the microwave at 10 second intervals, stirring between, until melted.
- Add the Eagle-brand milk to the melted White Chocolate, and stir until smooth.
- Add the White Chocolate mixture to the mixing bowl, and mix on low until completely blended.
- Sprinkle the contents of the Pudding in the bowl, and mix into the Fudge mixture.
- Add the Pineapple and Cherries, and mix.
- Pour the Fudge into the square pan, and press evenly into the pan with a spatula, or the back of a large spoon.
- Top with Drizzled Hot Fudge, and add Sprinkles on top.
- Refrigerate for at least 2 hours, or longer if needed, until the fudge is firm, and set.
- Cut fudge into 1 to 2 inch squares, add Cherries on top of individual pieces, and place on a plate or platter to serve. Enjoy.
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