BANANA TARTE TATIN
Bananas go tres tropical in this twist on a classic French upside-down tart, traditionally made with apples.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Roll out pastry on a lightly floured work surface to a 13 1/2-inch square. Using a large skillet as a guide, cut out a 12-inch round. Transfer pastry round to a baking sheet lined with parchment paper, and refrigerate until firm, about 15 minutes. Make three 1/2-inch slits in center of round; set pastry aside at room temperature.
- Melt butter in a 12-inch skillet over medium-high heat. Stir in sugar, cinnamon, and salt. Cook, swirling skillet occasionally, until mixture turns medium amber, about 3 minutes.
- Arrange bananas in skillet, overlapping slightly. Cook, without stirring, 3 minutes. Drizzle vanilla and rum over bananas, and cook until most of the rum has evaporated and liquid has thickened, about 1 1/2 minutes. Remove from heat.
- Place pastry round on top of bananas, and transfer to oven. Bake until pastry is golden brown and puffed, about 25 minutes. Remove from oven, and carefully invert the tart onto a serving plate. Whisk creme fraiche until fluffy, about 3 minutes. Serve dessert warm or at room temperature with the creme fraiche.
BANANA SPLIT TART
Top an easy unroll-and bake Pillsbury refrigerated pie crust with a yogurt filling and fresh strawberries.
Provided by looneytunesfan
Categories Tarts
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°F Remove pie crusts from pouches; unroll 1 crust flat in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
- Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
- Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
- Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Cut into wedges. Store in refrigerator.
Nutrition Facts : Calories 175.9, Fat 10.4, SaturatedFat 3.8, Sodium 172.8, Carbohydrate 20.1, Fiber 1.1, Sugar 6, Protein 1.6
BANANA SPLIT BREAD
I developed this recipe in an effort to add pizzazz to my plain banana bread. I was pleased with the results, and so were my family and friends! -Janis Allnatt, Rochester, New York
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries and walnuts. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 225 calories, Fat 10g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 117mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
ALL-AMERICAN BANANA SPLIT
In 1904, the first banana split recipe was made here in Latrobe, Pennsylvania by David Strickler, an apprentice pharmacist at a local drug store. We still use his original formula when we make banana splits in our restaurants. -Melissa Blystone, Valley Dairy
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients. Serve immediately.
Nutrition Facts :
BANANA SPLIT TART
Steps:
- Preheat oven to 375°F. Remove pie crust from pouches; place 1 crust flat in center of ungreased large cookie sheet. If necessary, press out folds or creases. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
- Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork. Bake 20-25 minutes or until golden brown. Cool completely, about 30 minutes.
- Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Chill before serving. Cut into wedges. Store in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BANANA SPLIT TART
Try our take on an ice cream shop classic with our Banana Split Tart! We love the idea of combining two favorite desserts into one tasty treat!
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Remove crusts from foil plates. Place one crust on top of second crust. With rolling pin, roll out into 12-inch round. Roll in 1/2-inch of edge, forming border. Prick crust generously with fork. Place on baking sheet. Bake 15 min. Cool 15 min. or until completely cool.
- Beat pudding mix and milk in large bowl with whisk 2 min.; spread over crust. Arrange banana slices on top of pudding. Microwave jam on HIGH 20 sec.; spread over pudding and bananas. Top with strawberries.
- Drizzle top with melted chocolate. Refrigerate 10 min.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 2.44 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
BANANA SPLIT PUDDING TART
Make and share this Banana Split Pudding Tart recipe from Food.com.
Provided by pines506
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Have ready a 9-inch tart pan with removable bottom.
- Crust:
- Process cookies in food processor until fine crumbs form.
- Add butter; pulse to blend. Using bottom of a small measuring cup, press evenly over bottom and up sides of tart pan.
- Filling:.
- Prepare pudding mix as box directs using the 2 cups milk. Pour into crust and refrigerate about 1 hour until set and cold.
- Top pudding with bananas; cover with pineapple.
- Drop large spoonfuls of whipped topping over pineapple; spread almost to crust mounding slightly in center.
- Remove pan sides (place on a small sturdy bowl and let pan sides fall down).
- Put tart on serving plate.
- Garnish:.
- Sprinkle tart with wanuts.
- Holding chocolate over tart, slowly and firmly pull a swivel-blade vegetable peeler across the chocolate, letting just a few shavings fall on top.
- Melt remaining chocolate in microwave.
- Arrange wafer cookies, banana slices and cherries on tart; use a spoon to drizzle with the melted chocolate.
- Serve immediately or refrigerate up to 1 hour.
Nutrition Facts : Calories 681.7, Fat 30.9, SaturatedFat 14.6, Cholesterol 56.4, Sodium 473.4, Carbohydrate 99.6, Fiber 5.8, Sugar 47.7, Protein 7.6
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