Banana Fudge Teardrops Food

BARFI

Steps:

• Line an 8-inch square baking dish with parchment, leaving a 2-inch overhang on two sides.
• Melt butter in a nonstick skillet over medium heat. Add ricotta and stir with a rubber spatula until butter and ricotta are incorporated. Add milk powder and sugar; mix well to combine. Bring to a gentle simmer and cook, stirring often, until mixture is very thick and begins to form a dough that moves together in a single mass when stirred, 15 to 20 minutes. Stir in cardamom and pistachios. Transfer mixture to prepared dish and pat into an even 3/4-inch thickness (you will only use about 60 percent of dish's surface area). Let cool to room temperature. Lift barfi from pan using parchment; cut into diamonds. Garnish with gold leaf, if desired, and more pistachios. Barfi can be stored, covered, in refrigerator up to 1 week.

2-INGREDIENT BANANA FUDGE

Steps:

• Puree the bananas in a blender.
• Melt 1 tablespoon of coconut oil in a non-stick saute pan over medium heat and then add the banana puree.
• Stir continuously for about 20 minutes.
• Add 1 tablespoon of coconut oil, stir until well combined, then add the final tablespoon of coconut oil and continue to stir for another 10 minutes, or until the banana mixture turns dark and sticky.
• Spoon the banana mixture onto a greased plate or in a parchment-lined loaf pan and allow it to cool in the fridge.
• Cut the fudge while it's cold, then allow it to come to room temperature before serving.

PEANUT BUTTER-BANANA FUDGE RECIPE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave water, sweet chocolate, 6 Tbsp. butter and 1/4 cup peanut butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until well blended. (Mixture will be very thick.) Press onto bottom of prepared pan.
• Microwave white chocolate, remaining peanut butter and remaining butter in separate microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over pudding layer in pan.
• Refrigerate 2 hours or until firm.

BANANA FUDGE RECIPE - (3.6/5)

Steps:

• Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan. Combine sugar, milk, corn syrup, banana, and salt in large 3 quart saucepan. Mix thoroughly. Bring to boil on high heat, stirring constantly. Reduce heat to medium and continue to boil mixture without stirring until it reaches 238F or until a small amount forms a soft ball in cold water. Remove from heat and stir in nutmeg, vanilla, and butter. Let cool to 120F. Beat the mixture until it becomes very thick and loses some of its gloss. Quickly pour into a buttered 8" square pan.

BANANA FUDGE (3 INGREDIENTS!)

Steps:

• Line a 12 count muffin tray with muffin liners and set aside.
• In a large mixing bowl, add your mashed bananas and set aside.
• In a microwave safe bowl or stovetop, melt your coconut oil with your nut butter. Pour into the mixing bowl and stir through the mashed banana until fully incorporated.
• Divide mixture amongst muffin tins and refrigerate or freeze until firm.v

BANANA-FUDGE TEARDROPS

Steps:

• Spray a 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with cooking spray; set aside. Place bananas in a medium bowl, and mash with a fork until fairly smooth (or place in the bowl of a food processor and process). Set aside.
• Heat 2 tablespoons ghee in a heavy, medium saucepan over medium-low heat. Add the bananas and sugar. Cook, stirring constantly with a wooden spoon, over medium-low heat until combined. Gradually drizzle in the remaining ghee while stirring until all the moisture evaporates. Stir the sides and corners of the pan as well as the bottom until mixture becomes sticky and brown, 10 to 15 minutes. Add the ginger and cinnamon, and continue to cook, stirring, until mixture is very thick and comes together to form a loose ball around the spoon, 10 to 20 minutes more. Transfer immediately to the prepared pan, and pat or spread out until even. Let cool to room temperature, about 2 hours. (Fudge may be made up to this point up to 1 day ahead -- but not longer or it will not cut neatly. Leave at room temperature.)
• Loosen the edges of the fudge from the pan with a paring knife or small offset spatula. Turn out the fudge onto a parchment-lined work surface. Leave fudge as is, with smooth-side up. Working in a draft-free area, transfer silver leaf to the surface of the fudge by quickly turning the silver leaf over onto the fudge, with the paper on top. Rub gently with your fingers on the paper to help the silver leaf stick to the fudge. Peel off the paper; discard. Repeat with second sheet if needed.
• Cut shapes from the fudge with teardrop cutters, or any small cutters. Fudge may also be cut in a diamond pattern or into squares, using a sharp kitchen knife. (If fudge is too soft to cut neatly, transfer to the refrigerator for 30 minutes to harden slightly.) Once cut, fudge is best eaten the same day.

BANANA & PECAN FUDGE LOAF

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line the base of a 900g loaf tin. Mix together the bananas, eggs, butter, toffee yogurt and sugar, until well combined. Sift the flour and baking powder together and fold into the mixture, then fold in three-quarters of the pecan nuts and half the toffees.
• Spoon the mixture into the tin and level the top. Sprinkle on the remaining nuts and toffees. Bake for 50-55 mins until the loaf is risen and feels springy. Cool in the tin, then remove and peel off the lining. Will keep, wrapped, in an airtight container, for up to 3-4 days.