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.
NUTTY CARAMEL & CHOC SUNDAES
Reach into your storecupboard and freezer to create this sumptuous ice cream medley with salted peanuts, biscuits and caramel
Provided by Sarah Cook
Categories Dessert, Dinner
Time 20m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
- Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.
Nutrition Facts : Calories 608 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 55 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium
ICE CREAM CAKE (PEANUT BUTTER SUNDAE)
When I was a kid, my mom would sometimes take us to friendly's. I would always get the peanut butter sundae. It was two scoops of vanilla ice cream, hot fudge, peanut butter sauce, crowned with an upside down sugar cone with a whipped cream border, and then studded with reeses pieces!! OMG!!! I always wanted a giant one, now my peanut butter loving friends I present to you my version of that little girls sundae. This was actually my birthday cake this year. Yes I'm a loser that makes her own birthday cakes. Much Love -Amber
Provided by Amber Mmm @BetterThan
Categories Cakes
Number Of Ingredients 9
Steps:
- let the ice cream get soft enough to smooth with a large spoon. In a bowl or zip lock bag crush the cookies.
- Mix with the melted butter until it looks kinds like wet sand. Put in bottom of a spring form pan (cheesecake pan). Push into sides, and bottom. This is the crust of the ice cream cake.
- Dump in the ice cream and smooth into sides and holes with a big spoon. Now put it in the freezer while you make your peanut butter sauce.
- Put the ingredients for the sauce in a bowl in the microwave. Cook for about 20 seconds at a time stirring after each time until its all melted together but make sure you don't do it too many times or it will burn. Let it cool for maybe a minute.
- Take the cake back out of the freezer. Now you can do peanut butter then chocolate or the other way just make sure you let the first layer get cold and set up before doing the other. Top the last layer with candy before you put it in the freezer
- ******OPTIONAL****** To make it look more pleasing to the eye, wait until it freezes up completely. Let it sit out for 10 mins un-mold it, and frost the sides with whipped cream like you would a cake and let that freeze up too!
PEANUT BUTTER AND JELLY BLONDIE SUNDAE
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield Serves 9
Number Of Ingredients 17
Steps:
- For the Blondie: Preheat oven to 350 degrees F. Lightly butter an 8-inch square baking pan.
- Stir together flour, baking soda, and 1/2 teaspoon kosher salt. Melt the butter in a medium saucepan over medium heat, then remove from heat and whisk in sugar. Whisk in eggs, one at a time, then add vanilla. Gently fold in the flour mixture, 1/2 cup peanuts, and 1/4 cup peanut butter chips.
- Transfer batter to prepared pan and scatter remaining 1/4 cup peanuts and peanut butter chips on top of the batter. Bake the blondies until a tester inserted into the cake comes out clean, 25 to 30 minutes. Let cool completely.
- For the Compote: Put grapes, sugar, grape juice, butter, lemon juice, and 1/4 teaspoon kosher salt in a saucepan. Bring to a boil over medium high heat. Reduce the heat to medium low and simmer until thick enough to heavily coat the back of a spoon when dipped into it, about 20 minutes. Stir in vanilla and let cool to room temperature (it will continue to thicken as it cools.)
- Cut blondies into 9 squares and serve topped a scoop of vanilla ice cream and the grape compote.
PEANUT BUTTER SUNDAES
This is a peanutty change of pace from traditional ice cream sundaes with chocolate sauce. It's a delicious recipe that proves even a quick meal doesn't have to go without dessert. ---Susan Mowery, Newville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups sauce.
Number Of Ingredients 5
Steps:
- In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.
Nutrition Facts : Calories 191 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT SUNDAE CAKE
Make and share this Peanut Sundae Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Grease 11x7x1-1/2 inch glass baking dish with shortening. Line with waxed paper. Grease waxed paper with shortening.
- For cake: combine cake flour, granulated sugar and 1/2 cup shortening in large bowl. Beat at low, then medium speed of electric mixer until crumbly.
- Place egg whites in 1-cup measure. Add enough water to measure 1 cup. Pour into crumb mixture. Beat at high speed 10 minutes or until thickened. Add baking powder and vanilla. Beat just until blended.
- Spoon 1 cup batter into small bowl. Add peanut brittle and sundae topping. Stir until blended. Spoon remaining batter into prepared baking dish. Place spoonfuls of peanut brittle batter on top. Cut through batters with knife for marble effect.
- Bake at 350 for 30 to 35 minutes or until top springs back when touched lightly in center. Cool 5 minutes before removing from baking dish. Invert cake onto wire rack. Remove waxed paper. Cool completely. Place cake on serving tray.
- For frosting: combine milk and all-purpose flour in small saucepan. Stir until blended. Cook and stir over medium heat until mixture thickens. Transfer to medium bowl. Cool completely. Add confectioners sugar, shortening and vanilla. Beat at low speed until blended. Beat at medium speed 4 to 5 minutes. Frost top and sides of cake.
- For topping: drizzle top of cake with additional sundae topping; letting excess topping run down sides. Sprinkle top of cake with additional crushed peanut brittle.
Nutrition Facts : Calories 585.2, Fat 26.4, SaturatedFat 6.8, Cholesterol 2.2, Sodium 155.5, Carbohydrate 84.3, Fiber 0.6, Sugar 54.7, Protein 4.3
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