Banana Hot Fudge And Caramel Passion Food
GRILLED BANANA SPLITS WITH HOT FUDGE AND RUM CARAMEL SAUCE
Everyone loves banana splits. But, hey, when the bananas are grilled to caramelized perfection and then topped with goodies -- watch out! This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Provided by Martha Stewart
Categories Labor Day
Number Of Ingredients 9
Steps:
- Preheat a grill to high, and lightly oil the grill grate.
- Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.
- Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.
GRILLED BANANA SPLITS WITH HOT FUDGE AND RUM CARAMEL SAUCE
This recipe is from "Emeril at the Grill" by Emeril Lagasse. It is simply decadent and delicious!
Provided by bakedapple42
Categories Dessert
Time 8m
Yield 6 banana splits, 6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat a grill to high, and lightly oil the grill grate.
- 2. Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar.
- 3. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.
- 4. Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.)
- 5. Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.
Nutrition Facts : Calories 425.9, Fat 8.3, SaturatedFat 5, Cholesterol 31.7, Sodium 70.6, Carbohydrate 90.2, Fiber 3.8, Sugar 75.5, Protein 3.9
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- In a large bowl, whisk together the flours, sugar, baking soda, and salt; set aside. In a medium bowl, stir the mashed bananas, yogurt, eggs, butter, and vanilla together with a wooden spoon until combined. Add the peanut butter cups to a separate medium bowl and scoop 2 teaspoons of the flour mixture into the bowl. Toss the candy with the flour until it is well-coated. Fold the banana mixture into the dry ingredients (not the candy) until they are just barely combined. Pour the peanut butter cups and remaining flour from the bowl into the batter and gently stir the candy and flour in until the candy is well-distributed and no streaks of flour remain.
- Transfer half of the batter to the loaf pan, smoothing it into the corners of the pan. Drizzle half of the hot fudge sauce over the batter and swirl it into the batter with a knife. Dollop the remaining batter gently over the hot fudge layer and smooth it out with a knife or off-set spatula. Drizzle the remaining hot fudge sauce over the top and swirl it around again with the knife.
- Bake for 55 minutes or until a sharp knife or long toothpick inserted into the center comes out clean of batter. (This may be hard to recognize because the fudge and peanut butter will likely stick to the knife but trust me - 55 minutes will be enough time, especially if you use a darker pan. As long as what is on the knife doesn't taste like banana bread batter, you're good to go.) Cool the bread in the pan for 5 minutes on a wire rack then remove the bread from the pan and let it cool completely on the rack before slicing with a serrated knife. It gets better after a couple of days so wrap the leftover loaf tightly with plastic wrap and keep it at room temperature.
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