ELVIS PRESLEY'S FRIED PEANUT BUTTER AND BANANA SANDWICH
Provided by Nigella Lawson : Food Network
Categories dessert
Time 10m
Yield 1 sandwich
Number Of Ingredients 4
Steps:
- Place 2 pieces of white bread in the toaster on a light setting. Heat skillet over medium heat with 2 tablespoons butter. While the bread is toasting, in a small bowl, using a fork mash the ripe banana until it reaches a smooth consistency. Using a knife, take both pieces of the toasted bread and spread 2 tablespoons of creamy peanut butter, topping 1 side with the mashed banana. Place 1 slice of bread on top of the other forming a sandwich. Place sandwich in hot skillet browning each side, flipping with a spatula, about 2 minutes per side. Take out of skillet, slice on a diagonal and serve on a plate.
THE ULTIMATE BANANA SPLIT
Steps:
- Preheat your oil in a heavy-based pot for deep frying to 365 degrees F.
- In a large mixing bowl combine flour, cornstarch, baking powder, sugar, salt, and cinnamon. Make a well in the center and add the yolks and club soda. Using a whisk, stir from the inside working your way out, slowly incorporating the dry ingredients without forming any lumps. Peel the bananas and dip in the batter and coat well. Fry in hot oil for 4-5 minutes until batter is puffy and golden brown. Drain on paper towels when done.
- While bananas are cooking, prepare caramel sauce. Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Add the butter then carefully pour in the cream (it will bubble up) and continue to cook for another minute. Add a pinch of salt then cool before serving.
- To serve the banana split, cut the bananas lengthwise and top with a large scoop of vanilla bean ice cream. Pour warm caramel sauce over the top and finish with a sprinkle of banana chips and toasted pecans.
FRIED ELVIS BANANA ON A STICK
Elvis goes to the county fair, when his favorite flavor combination is deep-fried and served on a stick.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat 2 inches vegetable oil to 370 degrees F in a Dutch oven over medium-high heat.
- Meanwhile, cook the bacon in a skillet over medium-high heat until the fat is rendered but the bacon is still pliable (don't get it too crisp), 4 to 5 minutes. Drain on paper towels. Let cool.
- Spread one side of each bacon slice with peanut butter. Wrap each slice around a banana piece, peanut butter-side facing the banana, pressing to adhere.
- Spread some cake flour in a shallow bowl for dredging. Whisk the cake flour, confectioners' sugar and salt in a medium bowl. Whisk in the seltzer, taking care not to overmix (a few small lumps are fine).
- Dredge half of the bananas in the flour, then dip in the batter and carefully add to the hot oil. Fry in 2 batches until crisp and golden brown, flipping halfway through, 3 to 4 minutes. Drain on paper towels and repeat with the remaining bananas. Insert skewers into the bananas. Drizzle with honey and serve immediately.
ELVIS'S BANANA SANDWICHES
A fruity peanut butter filling sandwiched between slices of banana bread makes for an appealing lunch that will have young and old alike saying, "Thank you, thank you very much!"-Carla Cook, Falcon, Colorado
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Prepare and bake bread according to package directions, using a greased 9x5-in. loaf pan., Cut cooled bread into 12 slices. Toast slices until golden brown. In a small bowl, beat the peanut butter, cream cheese and honey until smooth; spread 1 tablespoon over each of six toast slices. Layer with bananas. Spread remaining peanut butter mixture over remaining toast slices; place over top.
Nutrition Facts : Calories 685 calories, Fat 32g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 719mg sodium, Carbohydrate 81g carbohydrate (42g sugars, Fiber 5g fiber), Protein 20g protein.
ELVIS PIE
Provided by Allison Kave
Categories Bake Kid-Friendly Banana Bacon Peanut Party Peanut Butter Small Plates
Yield Makes one 9-inch (23-cm) pie
Number Of Ingredients 18
Steps:
- Make the crust: Preheat the oven to 350°F (175°C). On a foil-lined baking sheet, cook the bacon until it is super crispy, but not burnt. Remove it from the oven (keep the oven on), and drain the bacon on paper towels. When the bacon is cool enough to handle, process it in a food processor with the cookies until you've got fine crumbs. Mix the crumbs with the fat until the crumbs are the consistency of wet sand. Press them firmly into a 9-inch (23-cm) pie plate and chill the crust until firm. Bake the crust for about 10 minutes. Allow it to cool completely.
- Make the filling: Prepare an ice bath. In a small bowl, whisk the egg yolks lightly. In a large saucepan over medium heat, whisk together the milk, granulated sugar, cornstarch, and salt. Bring the mixture to a simmer but do not let it boil, whisking constantly for 4 minutes.
- Temper the egg yolks by whisking them constantly as you ladle in a thin stream of the hot milk mixture. Add another ladleful of milk, whisking constantly, then pour the egg mixture back into the saucepan of hot milk as you whisk. Cook it over medium-high heat, whisking steadily, until the custard is thick and you see small bubbles breaking the surface, about 3 minutes. Remove it from the heat, whisk in the vanilla, and set the pan in the ice bath. Stir it occasionally with a spatula until fully cooled. (This can be made ahead and refrigerated for up to 1 day, covered tightly with plastic wrap. Make sure the plastic touches the surface of the custard, to prevent a skin from forming.)
- To assemble the pie, slice the bananas lengthwise or in circles, whichever you prefer, and arrange a layer of them in the bottom of your pie crust. Cover them with a layer of pudding, then repeat with the remaining banana slices and pudding.
- Make the topping: In a stand mixer, with a hand mixer, or by hand with a whisk, whip the cream, powdered sugar, peanut butter, and vanilla until stiff peaks form. Pile the whipped cream onto the pie filling and top it with the chopped nuts, if desired.
ELVIS BANANA SPLIT RECIPE - (4.4/5)
Provided by msippigrl
Number Of Ingredients 7
Steps:
- Split the banana in half lengthwise. Place one piece on each side of a banana split dish. Place 3 scoops ice cream in the center, between the banana slices. Warm the hot fudge sauce, if needed, then drizzle over the ice cream. Sprinkle crumbled bacon on top. Garnish with whipped cream and a cherry and serve immediately.
SPEEDY BANANA SPLITS
Whip up this speedy classic no-cook pud in next to no time
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Treat
Time 5m
Number Of Ingredients 4
Steps:
- Peel and split the bananas in half lengthways and place on two plates. Top with the scoops of ice cream, drizzle over the sauce and scatter with almonds.
Nutrition Facts : Calories 418 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 56 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.23 milligram of sodium
ELVIS PRESLEY'S GRILLED PEANUT BUTTER AND BANANA SANDWICH
Make and share this Elvis Presley's Grilled Peanut Butter and Banana Sandwich recipe from Food.com.
Provided by Troy A. Hakala
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 4
Steps:
- Spread peanut butter on one slice of bread.
- Mash banana and spread it on the other slice of bread.
- Put the slices together to form the sandwich.
- Melt butter (not the peanut butter) in a frying pan.
- Fry the sandwich in the pan on both sides until it's golden brown.
More about "elvis banana split recipe 445 food"
ELVIS BANANA SPLIT WITH HOMEMADE PEANUT BUTTER ICE CREAM
From lovebakesgoodcakes.com
5/5 (1)Total Time 40 minsServings 1Calories 3963 per serving
- In a medium saucepan, combine the heavy cream, milk and sugar. Bring the mixture to a simmer over low heat. Cook and stir until the sugar is dissolved. Beat the egg yolks in a medium bowl. Slowly add one cup of the hot cream mixture to the yolks to slowly bring it up to temperature.
- Pour the yolk mixture into the cream mixture and continue to cook and stir until the mixture just coats the back of a spoon - about 5 to 10 minutes. Remove from the heat and stir in peanut butter and salt. Allow to cool for about 15 minutes before transferring to an airtight container. Let the mixture mature in the refrigerator 8 hours or overnight. Freeze the peanut butter mixture according to your ice cream maker's instructions.
- Split the banana in half lengthwise. Place on each side of a banana split boat. Place 3 scoops of peanut butter ice cream in the dish, between the banana slices. Drizzle hot fudge sauce over the ice cream. Sprinkle with crumbled bacon. Garnish with sweetened whipped cream and a cherry.
BODEGA'S BANANA SPLITS RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine MexicanCategory DessertServings 8Total Time 5 hrs 15 mins
- For flan, preheat oven to 140C. Stir sugar and 30ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook without stirring until caramelised (5-7 minutes). Remove from heat, carefully add vinegar (hot caramel will spit), swirl to combine, then quickly pour into an 18cm x 24cm cake tin, tilting to cover base, and set aside. Whisk eggwhites, cream and milk in a bowl, pour into tin over caramel and cover with foil. Place in a roasting pan, add hot water to come halfway up sides of tin and bake until just firm (1½-1¾ hours). Uncover, cool to room temperature (2-3 hours), then refrigerate overnight to set.
- For banana marshmallow, line a 3cm-deep, 21cm x 26cm baking tin with baking paper. Steam bananas until skins split and flesh is evenly soft (10-15 minutes). Scoop out flesh (you need 260gm), process in a food processor until smooth, then transfer to an electric mixer fitted with a whisk. Stir sugar and 85ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook without stirring until syrup reaches 125C on a sugar thermometer (6-8 minutes). Meanwhile, whisk banana at high speed. When syrup reaches temperature, remove from heat, squeeze excess water from gelatine and stir into syrup to dissolve. While whisking, gradually add syrup to banana, drizzling down the side of the bowl, whisking until light and fluffy and cooled to room temperature (20-25 minutes). Spread in prepared tin, cover with a piece of non-stick baking paper and refrigerate overnight.
- For spiced biscuit, preheat oven to 160C, and butter and line an 8cm x 15cm cake tin with baking paper. Beat ingredients except flour and caster sugar in an electric mixer until brown sugar dissolves (1-2 minutes), then add flour and beat on low speed to just combine. Pour mixture into prepared tin and bake until golden brown and fairly firm (1-1¼ hours). Cool, then trim crusts and cut into a 4cm x 4cm x 12cm rectangular block. Wrap in plastic wrap and freeze overnight. Preheat oven to 170C. Cut 8 very thin slices of biscuit lengthways with a very sharp knife and place on a baking tray lined with baking paper. Stir caster sugar and 1 tbsp water in a bowl, brush onto biscuits, then bake until slightly darkened and crisp (5-10 minutes). Cool, then store in an airtight container between layers of baking paper.
- For caramel sauce, stir sugar, vanilla bean and seeds and 60ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook without stirring until dark caramel (6-8 minutes). Remove from heat, carefully add vinegar (hot caramel will spit), cool, then discard vanilla bean and refrigerate until required.
ELVIS PRESLEY'S FAVORITE PEANUT BUTTER SANDWICH RECIPE
From seriouseats.com
3/5 (1)Total Time 15 minsCategory Sandwiches, SandwichCalories 860 per serving
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