BANANA-COCONUT MARSHMALLOW MERINGUE PIE
Provided by Food Network Kitchen
Time 1h15m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Pulse the wafer cookies, sugar and salt in a food processor until finely ground. Add the melted butter and pulse until combined. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake until golden, about 15 minutes. Let cool completely.
- Make the filling: Put the marshmallows, cream of coconut and butter in a saucepan and cook over medium-low heat, stirring, until smooth. Transfer to a bowl and let cool 15 to 20 minutes.
- Once the marshmallow mixture has cooled, beat the heavy cream with a mixer on medium speed until stiff peaks form. Fold into the marshmallow mixture. Scatter the bananas evenly over the prepared crust, then top with the marshmallow-heavy cream mixture. Chill until the filling is firm, at least 8 hours.
- To serve, beat the egg whites, marshmallow cream, sugar, lemon juice and salt with a mixer on medium speed until stiff, glossy peaks form, 5 to 8 minutes. Fold in the shredded coconut and spread over the pie with the back of a spoon. Toast the meringue with a kitchen torch or broil briefly until golden (the meringue will brown quickly).
MARSHMALLOW-FILLED BANANA CUPCAKES
A friend gave me this recipe when I first moved into my neighborhood 40 years ago. It might seem more time consuming than it is, but it's easy and the results are incredible. -Monique Caron, Buxton, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Line 18 muffin cups with paper or foil liners. , In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For filling, in a large bowl, beat butter, marshmallow creme and confectioners' sugar until smooth. Using a sharp knife, cut a 1-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with additional confectioners' sugar.
Nutrition Facts : Calories 373 calories, Fat 19g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 195mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
HOMEMADE MARSHMALLOW CREME
A substitute for the store-bought marshmallow fluff. This makes 7 ounces, equivalent to 2 cups.
Provided by MattOlay V-H
Categories Desserts Specialty Dessert Recipes Homemade Marshmallow Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 35.5 g, Protein 0.5 g, Sodium 98.9 mg, Sugar 19.9 g
CAMPFIRE BANANA SPLITS
This was a recipe from my old Girl Scouting days. A very easy recipe for all ages that needs little adult supervision. Great for sleep-overs and backyard camping trips.
Provided by Toni Boncella Blyth
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 18m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the grill for high heat.
- Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
- Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
- Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
- Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 106.2 g, Fat 17.3 g, Fiber 6.9 g, Protein 4.7 g, SaturatedFat 10.1 g, Sodium 46.7 mg, Sugar 75.4 g
CARAMELIZED CHOCOLATE, BANANA, AND MARSHMALLOW SANDWICHES
Provided by Bon Appétit Test Kitchen
Categories Sandwich Chocolate Dessert Kid-Friendly Quick & Easy Banana Grill/Barbecue Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mix butter and sugar in small bowl to blend. Spread on one side of bread slices. Place 2 slices, buttered side down, on plate. Skewer 4 marshmallows on each of 2 skewers; hold skewers over open flame and toast until marshmallows are blackened in spots, about 10 seconds. Divide marshmallows between bread slices on plate, leaving 1-inch border. Sprinkle chocolate chips over marshmallows, dividing equally. Top with banana. Cover with remaining bread, buttered side up, pressing slightly.
- Heat large nonstick skillet over medium-high heat. Add sandwiches; cook until brown, about 1 1/2 minutes per side. Transfer sandwiches to work surface; cool 1 minute. Cut diagonally in half and serve.
BANANA MARSHMALLOW SALAD
I've been on a fruit and marshmallow salad kick lately. Certainly I could be on a worse kick....Anyway, I've been enjoying ones with mandarin oranges in them but I am currently out. Here is what I came up with tonight. We really enjoyed it. We like ours a little "soupy". If you do not, use the smaller container of cool-whip.
Provided by ladypit
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pour the can of pineapple into a bowl, juice and all.
- Add the pudding mix and stir well.
- Slice the bananas into rounds and add to the pudding and pineapple.
- Add the marshmallows and cool-whip and stir well.
- Refrigerate at least 15 minutes and serve cold.
Nutrition Facts : Calories 177.3, Fat 0.3, SaturatedFat 0.1, Sodium 12, Carbohydrate 45.9, Fiber 2.7, Sugar 34.9, Protein 1.5
MARSHMALLOW CREME
Make and share this Marshmallow Creme recipe from Food.com.
Provided by Diana Adcock
Categories < 15 Mins
Time 10m
Yield 3 1/2 quarts
Number Of Ingredients 4
Steps:
- Combine 1 1/8 cups Invert sugar with egg white powder in a large mixing bowl and whip at low speed until mixed well.
- Set aside.
- In a small pan combine remaining Invert sugar, and corn syrup and heat to 210 degrees.
- Slowly add hot mixture to the egg white mixture and beat to light.
- Add vanilla and whip in quickly.
- Keep in covered container.
- If it crystalizes, re-heat and whip again.
Nutrition Facts : Calories 566.8, Sodium 14.6, Carbohydrate 151.7, Sugar 52.7, Protein 0.7
PEANUT BUTTER, BANANA, AND MARSHMALLOW SANDWICHES
This came from Mr. food. An Elvis Presley favorite food, with a little kick. The kids will love it, and easy to make.
Provided by Cooking for ONE 2
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spread the marshmallow crème evenly over 4 slices of bread.
- Spread the peanut butter over the remaining 4 slices of bread.
- Add banana.
- put slices Together to make sandwiches. Using 1 tablespoon butter, evenly coat the tops of the sandwiches.
- In a large skillet, melt the remaining 1 tablespoon butter over medium-high heat. Place the sandwiches buttered-side up in the skillet and grill for about 1 minute.
- Turn the sandwiches over and grill for 1 more minute, or until golden.
- Serve immediately.
BANANA MARSHMALLOW ICE CREAM (STILL-FREEZE)
Make and share this Banana Marshmallow Ice Cream (Still-Freeze) recipe from Food.com.
Provided by Nancy Van Ess
Categories Frozen Desserts
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In an electric blender, combine milk, marshmallows, sugar, sliced bananas and lemon juice. Blend on high speed.
- Whip heavy cream and then stir cream into blended banana mixture. Still-freeze.
Nutrition Facts : Calories 4680.1, Fat 319.1, SaturatedFat 198, Cholesterol 1175.4, Sodium 608.6, Carbohydrate 458.5, Fiber 11.9, Sugar 326.8, Protein 33.8
BANANA MARSHMALLOW CREME
An old refrigerator dessert from a handwritten 1930s cookbook from Neligh Ne. I think it could be updated with Cool Whip and marshmallow creme pretty easily but I am writing it as written. Recipe said to use prettiest mold. You need to chill overnight so this can be a make ahead dessert.
Provided by Dienia B.
Categories Dessert
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt the marshmallows and the 1/2 and 1/2 cream over double boiler.
- Stir until smooth.
- Add nuts and fresh lemon juice. If you add botted lemon juice here, don't add as much; I think it would overpower this dessert.
- Add lemon zest and bananas to the mixture.
- Cool.
- Beat the whipping cream until stiff; fold into the lemon mixture.
- Pour into mold and chill until firm.
Nutrition Facts : Calories 366.8, Fat 25.7, SaturatedFat 13.8, Cholesterol 77.7, Sodium 102.4, Carbohydrate 34.3, Fiber 1.6, Sugar 20.6, Protein 3.6
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