BANANAS FOSTER SUNDAES
I have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In an 8- or 9-in. cast-iron or other ovenproof skillet, melt butter over medium-low heat. Stir in brown sugar, orange juice, cinnamon and nutmeg until blended. Add bananas and pecans; cook until bananas are glazed and slightly softened, 2-3 minutes, stirring gently., Remove from heat; stir in extract. Serve with ice cream.
Nutrition Facts : Calories 233 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 66mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
BANANA SUNDAE DESSERT
This banana sundae dessert is sure to be a family favorite! You get a taste of chocolate, banana and strawberries in every bite of the frosty treat. It does take a while to assemble, but it's worth it in my book. -Caroline Wamelink, Cleveland Heights, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a bowl, mix wafer crumbs, melted butter and sugar; press onto bottom of a 13x9-in. dish. Freeze 15 minutes., Spread chocolate chip ice cream over crust. Layer with bananas and 1-1/2 jars fudge topping (about 1-1/2 cups). Freeze, covered, at least 30 minutes., Spread strawberry or cherry ice cream over top. Freeze, covered, 6 hours or overnight., Remove from freezer 10 minutes before cutting. Warm remaining fudge topping; drizzle over top. Serve with toppings as desired.
Nutrition Facts : Calories 550 calories, Fat 25g fat (13g saturated fat), Cholesterol 56mg cholesterol, Sodium 224mg sodium, Carbohydrate 77g carbohydrate (52g sugars, Fiber 3g fiber), Protein 6g protein.
BANANA ICE CREAM SUNDAE
Don't let the name fool you; this "sundae" is actually a healthy serving of fruit in a bowl. Frozen bananas are pulsed in a food processor until they're creamy like ice cream and then topped with more fruit, nuts and coconut. You can shamelessly eat this for breakfast or even as a recovery snack after a big run - your body will thank you for the extra energy and potassium.
Provided by Food Network Kitchen
Categories dessert
Time 8h15m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Cut each banana into 6 chunks and freeze until rock-solid, preferably overnight.
- Make the ice cream: Put the banana chunks in a food processor and process. (Hang on, your food processor may jolt in the very beginning!) The bananas will look crumbly at first, then gooey and eventually light and creamy, just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.
- Make the sundae: Mash the raspberries and maple syrup together in a small bowl with a fork until saucy. Scoop the banana ice cream into a dish and top with the raspberry sauce, blueberries, pistachios, coconut, chocolate chips and a dollop of Greek yogurt.
BANANA ICE SUNDAES WITH FUDGE SAUCE
Delectable banana ice sundae, all of the taste, none of the fat
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 30m
Number Of Ingredients 8
Steps:
- Slice two bananas into a blender or food processor and blitz with the Yofu and sugar for 30 seconds or until smooth.
- Churn in an ice cream maker until it begins to thicken - 10-15 minutes. Or freeze in a shallow container, whisking every 1-2 hours to break up ice crystals.
- To make the sauce, melt the spread, add the sugar and syrup and cook gently until the sugar dissolves. Stir in the Soya Dream and boil for 2-3 minutes to make a sticky sauce. Remove from the heat and allow to cool.
- To serve, layer the banana ice in four glasses with slices of the remaining bananas and sauce, then top with drizzles of sauce and a few pecans.
Nutrition Facts : Calories 598 calories, Fat 32 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.33 milligram of sodium
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 SUNDAE WITH CHILI PEPPER MARSHMALLOWS
Provided by Food Network
Categories dessert
Time P1DT2h50m
Yield 2 servings
Number Of Ingredients 31
Steps:
- To make chili pepper marshmallows. Dust a little cornstarch into a baking pan. Place the egg whites in a standing mixer bowl. In a small saucepan with a candy thermometer, put in the sugar, water, and glucose, bring to a boil. When the syrup reaches 248 degrees F, begin whipping the egg whites on high speed. Continue boiling the syrup until it reaches 266 degrees F. Keep the mixer on and remove the syrup from the heat and pour into the egg whites in a thin, steady stream between the whip and the side of the bowl. Lower the mixer speed to medium and stir in the softened gelatin sheets. Add the cayenne and chili powder. Immediately pour the prepared pan. Cover with plastic wrap and leave to dry out for 24 hours. Remove from the pan and cut with a knife into 1 by 1-inch squares, then roll them into a mixture of equal parts of confectioners sugar, sugar, and cornstarch. Save 1 cup for later.
- To make the vanilla ice cream. In a medium saucepan, bring the milk and heavy cream to a boil. Combine 3/4 cup of the sugar with the stabilizer, glucose, dextrose, and vanilla bean. Add to the mixture to the milk, bring to a boil, then stir in the dry milk. In a standing mixer, whip the egg yolks and the remaining sugar, until light and fluffy. Remove the vanilla bean from the milk mixture. Pour a little of the hot milk mixture into the yolks mixture while mixing on low to temper the yolks. Then gradually mix in the remaining milk. Return the mixture to the saucepan with a candy thermometer and cook over medium heat, stirring constantly until it has reached 185 degrees F, about 2 to 4 minutes. Do not allow the custard to boil. Strain through a fine sieve into a large bowl. Cover loosely and quickly chill by placing the container in an ice-water bath, stirring from time to time. Immediately put the mixture into an ice-cream maker. Store in the freezer for 24 hours.
- To make the triangle tuiles. Preheat the oven to 350 degrees F. Cut a triangle stencil, by cutting out a triangle shape in the middle of a sturdy plastic plate. In a standing mixer with a paddle attachment, cream butter until smooth, scraping the bowl. Add confectioners' sugar and mix well. Add egg whites and cake flour and mix until just smooth, not over mixing. On a silpat or parchment-lined baking sheet, spread batter thinly into a triangle stencil. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. Set aside and away from humidity.
- To make the chocolate sauce. In a small saucepan, combine water with sugar, corn syrup, and cacao powder, bring to a boil. Add chocolate and vanilla extract and whisk until smooth. Set aside.
- In a medium skillet, heat the butter on medium heat. Add banana slices and cook until they are tender and golden brown on both sides. Stir in the reserved 1 cup of chili pepper marshmallows and cook, stirring, for 3 minutes. Deglaze the skillet with the banana liqueur and remove the pan from the heat.
- To serve, spoon about 3 tablespoons of banana mixture into a bottom of a Martini glass. Garnish the top with some chili pepper marshmallows. Using a propane blowtorch, gently brown the top of the marshmallows. Top with a scoop of vanilla ice cream and drizzle chocolate syrup on top. Garnish with 2 cookie triangles and dust with confectioners' sugar. Serve immediately.
BANANA SUNDAE WITH CHILI PEPPER MARSHMALLOWS
Provided by Food Network
Categories dessert
Time P1DT2h50m
Yield 2 servings
Number Of Ingredients 31
Steps:
- To make chili pepper marshmallows. Dust a little cornstarch into a baking pan. Place the egg whites in a standing mixer bowl. In a small saucepan with a candy thermometer, put in the sugar, water, and glucose, bring to a boil. When the syrup reaches 248 degrees F, begin whipping the egg whites on high speed. Continue boiling the syrup until it reaches 266 degrees F. Keep the mixer on and remove the syrup from the heat and pour into the egg whites in a thin, steady stream between the whip and the side of the bowl. Lower the mixer speed to medium and stir in the softened gelatin sheets. Add the cayenne and chili powder. Immediately pour the prepared pan. Cover with plastic wrap and leave to dry out for 24 hours. Remove from the pan and cut with a knife into 1 by 1-inch squares, then roll them into a mixture of equal parts of confectioners sugar, sugar, and cornstarch. Save 1 cup for later.
- To make the vanilla ice cream. In a medium saucepan, bring the milk and heavy cream to a boil. Combine 3/4 cup of the sugar with the stabilizer, glucose, dextrose, and vanilla bean. Add to the mixture to the milk, bring to a boil, then stir in the dry milk. In a standing mixer, whip the egg yolks and the remaining sugar, until light and fluffy. Remove the vanilla bean from the milk mixture. Pour a little of the hot milk mixture into the yolks mixture while mixing on low to temper the yolks. Then gradually mix in the remaining milk. Return the mixture to the saucepan with a candy thermometer and cook over medium heat, stirring constantly until it has reached 185 degrees F, about 2 to 4 minutes. Do not allow the custard to boil. Strain through a fine sieve into a large bowl. Cover loosely and quickly chill by placing the container in an ice-water bath, stirring from time to time. Immediately put the mixture into an ice-cream maker. Store in the freezer for 24 hours.
- To make the triangle tuiles. Preheat the oven to 350 degrees F. Cut a triangle stencil, by cutting out a triangle shape in the middle of a sturdy plastic plate. In a standing mixer with a paddle attachment, cream butter until smooth, scraping the bowl. Add confectioners' sugar and mix well. Add egg whites and cake flour and mix until just smooth, not over mixing. On a silpat or parchment-lined baking sheet, spread batter thinly into a triangle stencil. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. Set aside and away from humidity.
- To make the chocolate sauce. In a small saucepan, combine water with sugar, corn syrup, and cacao powder, bring to a boil. Add chocolate and vanilla extract and whisk until smooth. Set aside.
- In a medium skillet, heat the butter on medium heat. Add banana slices and cook until they are tender and golden brown on both sides. Stir in the reserved 1 cup of chili pepper marshmallows and cook, stirring, for 3 minutes. Deglaze the skillet with the banana liqueur and remove the pan from the heat.
- To serve, spoon about 3 tablespoons of banana mixture into a bottom of a Martini glass. Garnish the top with some chili pepper marshmallows. Using a propane blowtorch, gently brown the top of the marshmallows. Top with a scoop of vanilla ice cream and drizzle chocolate syrup on top. Garnish with 2 cookie triangles and dust with confectioners' sugar. Serve immediately.
GRILLED BANANA SPLIT SUNDAE WITH BITTERSWEET CHOCOLATE SAUCE
Steps:
- Build charcoal fire or preheat gas grill.
- Slice bananas in 1/2 lengthwise and crosswise so each banana yields 4 pieces. Set aside. Mix the sugar and cinnamon, sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.
- Place bananas cut-side down on a clean cooking grate over direct low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and let cook 5 more minutes or until the skin pulls away from the banana.
- Remove skins from banana halves and place 4 banana halves in the bottom of each serving bowl. Top each serving with 2 scoops of ice cream. Ladle about 1/4 cup of heated chocolate sauce over each sundae¿let your taste determine the quantity here, add just a touch for a hint of chocolate or pour it on for a serious chocolate fix. Sprinkle each with 1 tablespoon of chopped nuts, top with whipped cream, and place a cherry or strawberry on top.
- Make the chocolate sauce up to 2 days in advance. Place chocolate in a medium size metal mixing bowl. Heat cream to almost boiling, add butter and sugar and stir to combine. Remove from heat and pour over chocolate. Whisk vigorously until melted, and well combined. Add liqueur and vanilla and stir constantly until mixture is cool the touch. Cover with plastic wrap and set aside or refrigerate up to 2 days. Warm before serving.
MANGO AND BANANA SUNDAE
Make and share this Mango and Banana Sundae recipe from Food.com.
Provided by NcMysteryShopper
Categories Frozen Desserts
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place mango and banana pieces in a large bowl. Add lemon and orange juice. Toss lightly.
- Scoop ice cream into a sundae dish and cover with the mixed fruit. Sprinkle with cinnamon and brown sugar, if desired, or nuts.
Nutrition Facts : Calories 94.8, Fat 0.4, SaturatedFat 0.1, Sodium 1.9, Carbohydrate 24.5, Fiber 2.5, Sugar 16.3, Protein 1
PEANUT BUTTER AND BANANA SUNDAES
Categories Dairy Nut Dessert Kid-Friendly Quick & Easy Back to School Banana Peanut Summer Birthday Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Bring half-and-half, brown sugar, corn syrup, and salt to a boil in a 2-quart heavy saucepan over moderately high heat, whisking until smooth. Remove from heat and whisk in peanut butter until smooth. Transfer to a glass measure or small heatproof pitcher and cool slightly, about 5 minutes.
- Divide ice cream among 4 bowls, then top each serving with some banana slices and 3 tablespoons peanut butter sauce. (You will have some sauce left over.)
BANANA SUNDAE WRAPS WITH CUSTARD SAUCE
A fun twist on an old favorite. Kid friendly, but equally impressive as an elegant dessert for a dinner party. Hope you enjoy this dessert creation as much as we do... Give these yummy treats a try!
Provided by rsarahl
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare Custard Sauce: In a medium heavy saucepan, bring milk to a simmer.
- Meanwhile, in a medium bowl, whisk together egg, sugar, cornstarch and salt until pale yellow.
- Gradually whisk hot milk into egg mixture, return to saucepan.
- Cook, stirring constantly, over low heat until custard coats the back of a spoon.
- Transfer to a clean bowl, cool to room temperature and refrigerate until chilled.
- Prepare Egg Rolls: Peel bananas; quarter lengthwise.
- Lay egg roll wrappers on a flat surface with point facing you.
- Arrange 2 banana quarters on center of wrapper.
- Sprinkle with 1/2 tablespoon chocolate chips and 1 large marshmallow that's been halved or 4 mini marshmallows.
- Sprinkle with cinnamon.
- Fold and seal as directed on egg roll package.
- Repeat with remaining wrappers.
- In a deep skillet, pour oil 2 inches deep.
- Heat to 365 degrees F.
- Fry banana rolls one at a time, for 1 to 1 1/2 minutes or until deep golden brown.
- Drain well on paper towels; keep warm in a 250 degree F oven until all are fried.
- Serve warm with custard sauce and a scoop of vanilla ice cream, if desired.
Nutrition Facts : Calories 288.9, Fat 4.9, SaturatedFat 2.4, Cholesterol 35.4, Sodium 259.7, Carbohydrate 56.3, Fiber 2.8, Sugar 26.9, Protein 7
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 :
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