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
BANANA PUDDING TART
This elegant tart has all the hallmarks of the classic banana pudding - sliced fresh bananas, creamy custard, vanilla wafer cookies and sweet meringue - with one new twist: brûléed bananas. The burned sugar over the top of the tart adds a caramel flavor that pairs well with the vanilla custard and bananas.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Preheat the oven to 350˚ F. Place the cookies and sugar in a food processor and process until finely ground. Add the melted butter and process until it looks like wet sand. Transfer to a 9 1/2-inch fluted tart pan and press into the bottom and up the sides. Bake until golden brown, about 12 minutes. Transfer to a rack and let cool completely.
- Make the filling: Set a large fine-mesh sieve over a medium bowl. Combine the milk, heavy cream, 1/4 cup sugar, the egg yolks, cornstarch and salt in a medium saucepan; whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture bubbles, about 5 minutes. Reduce the heat to low and continue cooking for 1 minute, whisking. Remove from the heat and immediately transfer to the sieve; press through with a rubber spatula. Stir in the butter and vanilla. Let cool to room temperature, stirring occasionally.
- Peel and thinly slice 2 bananas and arrange evenly on the bottom of the crust. Gently spread the filling on top of the bananas and smooth the surface. Press a piece of plastic wrap directly on the surface; refrigerate until set, about 2 hours.
- Peel and thinly slice the remaining bananas and arrange them on the tart, overlapping the slices. Sprinkle with sugar and brown with a kitchen torch.
- Make the topping: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, remaining 1/2 cup sugar and the cream of tartar in a large heatproof bowl. Set the bowl over the pan; cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue is cool and stiff peaks form, about 5 minutes. Transfer to a piping bag; pipe the meringue around the edge of the tart. Brown with the torch.
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 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.
UPSIDE-DOWN BANANA TART RECIPE BY TASTY
Here's what you need: puff pastry, bananas, unsalted butter, brown sugar, vanilla, cinnamon, vanilla ice cream
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚F (190˚C).
- Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
- Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
- In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
- Add the vanilla and cinnamon. Stir until combined.
- Add the bananas to the pan and cook until softened, about 2 minutes.
- Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
- Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
- Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
- Bake for 30 minutes, or until the pastry is puffed and golden.
- Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
- Slice and serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 31 grams
BANANA SPLIT SUNDAY TARTS
Number Of Ingredients 7
Steps:
- 1. Spread half of ice cream in tart shells. Arrange banana slices on top of ice cream in tart shells. Gently spread remaining ice cream over banana.2. Freeze at least 2 hours or until firm. Ganish with whipped topping, ice cream topping, pineapple and cherries.
Nutrition Facts : Nutritional Facts Serves
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