BANANA SPLIT SUNDAE CAKE
Monkeys young and old will love this mash-up of banana split, ice cream cake and sundae. Make sure to cook the butter in the cake to a deep brown-it should smell very toasty when it's done, and it will give the cake a rich, nutty flavor. You can make the chocolate sauce a few hours ahead of time and hold it at room temperature.
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 12 servings
Number Of Ingredients 18
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.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
BANANA SPLIT ICE CREAM SUNDAE
Enjoy this delicious Banana Split Ice Cream Sundae! Vanilla ice cream, bananas and cookies are crowned with whipped topping in this scrumptious dessert.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Stand 4 cookie halves and 2 banana halves in each of 4 oval ice cream dishes.
- Place 2 scoops of the ice cream in each dish; top evenly with the chocolate topping and whipped topping.
- Serve immediately.
Nutrition Facts : Calories 510, Fat 21 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
BANANA SPLIT COOKIES
We captured the taste of banana splits in these delicious cookies by folding a banana and adding vanilla pudding mix into Betty Crocker™ Super Moist™ strawberry cake batter. Finish them off with a drizzling of melted chocolate.
Provided by Inspired Taste
Categories Dessert
Time 50m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In medium bowl, stir together cake mix, pudding mix, oil and eggs until well combined. Fold in banana.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheets to cooling rack. Cool 20 minutes.
- In small microwaveable bowl, microwave chocolate chips on High in 30-second increments, stirring in between, until melted and smooth. Use spoon or fork to drizzle melted chocolate over cooled cookies. Let chocolate set before serving.
Nutrition Facts : ServingSize 1 Serrving
CARAMELIZED BANANA SPLIT SUNDAE
Steps:
- In a medium saucepan set over low heat, cook the cream until just simmering, 2 to 3 minutes. Add the chocolate, and let it sit for 30 seconds. Remove from the heat, then whisk until the chocolate and cream are fully mixed. Whisk in the cocoa powder, 2 tablespoons of the sugar, the corn syrup and salt. Mix well.
- Sprinkle the cut side of the bananas with the remaining 1 tablespoon sugar. In a nonstick skillet, melt the butter and then add the bananas cut-side down. Cook until golden brown, about 2 minutes, then flip and brown the other side and remove from the pan.
- Pour 1/2 cup of the chocolate sauce on each serving plate. Top each with two of the cooked banana slices, then sprinkle each plate with some of the chopped peanuts. Place 2 scoops of ice cream on top of the banana slices and sprinkle with a few more nuts to serve.
BANANA SPLIT COOKIES RECIPE
These cookies begin with a peanut butter base topped with chocolate syrup, bananas and a peanut butter whipped topping. Great for a summer day. Due to comments some changes have been made. Thank you for all your help! Made for RSC.
Provided by mary winecoff
Categories Dessert
Time 35m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Mix cake mix, peanut butter, oatmeal together.
- Mix egg and milk together and add to cake mix blend. Blend together until crumbly. Press into a 13 x 9 inch baking pan. Bake at 350 degrees for 15 minutes. Cool completely.
- Drizzle chocolate syrup over crust and top with sliced bananas.
- Mix whipped topping, mascarpone cheese and peanut butter until creamy. Spread over top. Refrigerate until serving.
Nutrition Facts : Calories 206.9, Fat 9.2, SaturatedFat 2.1, Cholesterol 10.8, Sodium 204, Carbohydrate 28.1, Fiber 1.7, Sugar 14.3, Protein 5
BANANA SPLIT SUNDAE COOKIES
Not sure where I originally got this, but it's delicious! I'm not a big banana lover, but the flavor works well in this cookie and you can either make regular sized cookies or large cookies to make an ice cream sundae with. They are moist.
Provided by WI Cheesehead
Categories Drop Cookies
Time 26m
Yield 24 large cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Beat margarine and sugar in bowl until creamy.
- Add bananas, eggs and vanilla; beat well.
- In another bowl, combine oats, flour, baking soda, salt and chocolate chips.
- Add to banana mix. Mix well.
- Drop by 1/4 cupfuls onto ungreased cookie sheet, 3 inches apart.
- Spread dough into 3 inch (or more) circles.
- Bake at 350°F 14 to 16 minutes, until edges are light golden color.
- Cool 1 min on sheet; remove to wire rack and cool completely.
- Store loosely covered at room temperature.
- Top with ice cream and topping.
Nutrition Facts : Calories 217.4, Fat 10.8, SaturatedFat 2.8, Cholesterol 17.6, Sodium 176.4, Carbohydrate 28.6, Fiber 2.7, Sugar 14, Protein 3.7
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