CARAMELIZED BANANA SPLITS WITH HOT CHOCOLATE SAUCE
Provided by Lillian Chou
Categories Milk/Cream Chocolate Dessert Sauté Kid-Friendly Frozen Dessert Banana Walnut Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Melt butter in a 12-inch heavy skillet over medium heat, then add bananas in 1 layer and sprinkle with brown sugar. Increase heat to medium-high and cook bananas, gently turning once and shaking skillet occasionally, until sugar is caramelized, 3 to 4 minutes. Divide bananas among 4 bowls, leaving any remaining caramel in skillet.
- Add cream to skillet and boil over medium heat, stirring, until caramel is dissolved. Add chocolate with a pinch of salt and whisk until melted.
- Top bananas with scoops of ice cream, then drizzle with some of chocolate sauce and sprinkle with nuts. (There will be extra sauce.)
LOCAL STYLE BANANA SPLIT
Steps:
- Combine the heavy cream, sugar, and vanilla beans together in a saucepan and bring to a boil. Temper in the egg yolks and whip over medium heat until slightly thick. Remove from heat and strain through a chinois. Chill over iced water until cold. Freeze in an ice cream machine according to the manufacture's instructions. Store in freezer until needed.
- For the Kona coffee ice cream: use the same recipe as the vanilla ice cream. Replace the vanilla bean with the Kona coffee and water infusion and freeze in ice cream machine. Freeze until ready to use.
- For the macadamia nut ice cream: replace the vanilla bean with the macadamia nut paste and diced macadamia nuts. Freeze in ice cream machine and freeze until ready to use.
- Vanilla bean caramel sauce: combine the sugar, lemon juice and vanilla bean in a saucepan. Caramelize over medium heat until golden brown. Slowly stir in the heavy cream and then the butter. Remove from heat and cool to room temperature.
- For the chocolate sauce: combine the heavy cream and milk in a saucepan and bring to a boil. Remove from heat and carefully add in the chocolate. Using a whip stir until completely smooth. Set aside and cool to room temperature.
- To make the berry sauce: combine the preserves and the water and mix well. Store in the refrigerator until ready to use.
- Honey pahoehoe: line a half sheet pan with heavy duty parchment paper, then spray the entire pan with spray grease.
- Combine the sugar, honey, corn syrup, and water together in a saucepan and caramelize until golden brown. Remove saucepan from heat and quickly stir in the baking soda. Pour the bubbling mass onto the greased pan and cool until firm. Store in airtight container.
- Cinnamon Caramelized Bananas: place the butter in a medium saute pan and turn the heat to medium. Slice the bananas in half lengthwise and then in half widthwise to create 4 long flat pieces. Repeat with the remaining bananas. Combine the sugar and cinnamon together. Saute the bananas until lightly browned, then sprinkle with the cinnamon sugar and cook for a few more seconds. Remove the bananas from the saute pan and place in the refrigerator.
- Red Lava Sugar Cage: place the isomalt into a clean saucepan and melt completely. Remove the sugar from the heat and add a few drops of orange food coloring, then add a few drops of red food coloring until a rich red is achieved. Allow the sugar to cool slightly. Then, in a stainless steel bowl, sprayed with grease, gently create a mesh-like effect in the bowl with the red sugar, by using a small spatula to drizzle the melted sugar in a criss-cross pattern. Allow the sugar to cool completely, then gently remove the cage from the bowl and store in an air-tight container. Repeat this process 3 or 4 times.
- To assemble, use 12-inch soup plates. Place 1 scoop of each ice cream in the center of each plate. Lay 1 slice of banana in the space where each scoop of ice cream touches each other. Use 3 apple-bananas per plate. Place 2 small pieces of the Honey Pahoehoe in the center of the ice cream scoops. Place the red lava sugar cage over the entire banana split. Serve the sauces individually in small goosenecks.
- Use same recipe as above for ice cream.
- Use same recipe as above for ice cream.
GRILLED BANANA SPLITS
Steps:
- Cut a small piece off the curved side of 4 unpeeled bananas so they'll sit level, then make a deep slit down the center of each through the peel; place on separate sheets of foil. Open the slits and brush the inside of each banana with melted butter, then sprinkle with sugar and 1 ounce chopped semisweet chocolate; fold up the foil. Grill the packets over high heat until the chocolate melts, 6 to 8 minutes (don't worry if the peel turns brown). Open the peels and top the bananas with ice cream, whipped cream, sprinkles and a cherry.
GRILLED BANANA SPLIT SUNDAES
Steps:
- Preheat an outdoor grill.
- Peel and cut the bananas into 1/2-inch thick slices. Trim the top off the pound cake and cut the rest into the same size squares as the banana chunks. Cut the top and bottom off the pineapple and remove the rind from around the sides. Cut the pineapple in half and then into quarters. Trim the core and cut each piece again lengthwise. Cut the strips into 1/2-inch thick pieces. On a wooden skewer, alternate pieces of banana, pound cake, and pineapple until the skewer is full, leaving about 2 inches for a handle. You should have 8 to 10 skewers. Finish with a cherry. Brush with melted butter and grill for 1 to 2 minutes on each side. (Alternatively, you can broil the skewers for about 1 to 2 minutes per side.)
- Sauce:
- Meanwhile, heat the cream in a small pan over medium heat; do not let it boil. Add the chocolate to the warm cream. Let sit for a few minutes, then stir the mixture to melt all the chocolate. Cool for a few minutes and pour into a squeeze bottle.
- Scoop ice cream into bowls and top with a skewer. Squeeze some chocolate sauce over top and serve.
BITTERSWEET CHOCOLATE SAUCE
Steps:
- Combine the sugar and cocoa in a heavy bottomed medium saucepan. Whisk in just enough buttermilk to form a smooth paste. Whisk in the remaining buttermilk. Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the pan. Boil gently for 3 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla. Cool. Serve at room temperature or slightly warm. Sauce may be stored in the refrigerator up to one week.
- NUTRITIONAL INFORMATION PER 2 TABLESPOONS OF SAUCE: 66 calories; 1.2 g fat (14 percent calories from fat); 1.5 grams protein; 15.2 g carbohydrates; .5 mg cholesterol
Nutrition Facts : Calories 66, Fat 1.2 grams, Cholesterol 0.5 milligrams, Carbohydrate 15.2 grams, Protein 1.5 grams
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 SUNDAE
I wanted a banana split one day and came up with this sundae using things I had on hand. It "hit the spot" and was very yummy. A good way to use up bananas before they go bad on you. If you are serving this for your family just make one for each person using these guidelines. You can add or subtract toppings (or amt of toppings) according to your likings.
Provided by i_luv_chocolate
Categories Ice Cream
Time 5m
Yield 1 sundae, 1 serving(s)
Number Of Ingredients 8
Steps:
- First, lay a banana, cut lengthwise down the middle in the bottom of a small bowl.
- Scoop out ice cream into bowl on top of banana.
- Top one side of ice cream with pineapple topping, & the other side with the strawberry topping.
- Drizzle with both chocolate and caramel syrups.
- Sprinkle pecans all over the sundae.
- Lastly, top sundae with cool whip and enjoy.
Nutrition Facts : Calories 443.1, Fat 22.5, SaturatedFat 3.9, Cholesterol 0.4, Sodium 28.1, Carbohydrate 63.4, Fiber 5.9, Sugar 30.2, Protein 4.4
More about "grilled banana split sundae with bittersweet chocolate sauce recipes"
GRILLED BANANA SPLIT SUNDAES - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (5)Category Dessert, Ice Cream, SundaeServings 4Total Time 20 mins
- To make the hot fudge sauce, combine all the ingredients in a small saucepan and melt together. Remove from the heat before it reaches boiling point and set aside.
- Braai the bananas over medium-hot coals until they start to soften. The sugar will burn quickly so keep a close eye on them.
- When the bananas are grilled, serve with scoops of vanilla ice cream and whipped cream, drizzle with the hot fudge and add the strawberries and cherries.
BANANA SPLIT SUNDAES - SPEND WITH PENNIES
From spendwithpennies.com
BANANA SPLITS AND EASY CHOCOLATE SAUCE - FOOD NETWORK
From foodnetwork.co.uk
GRILLED BANANA SPLIT RECIPE (VEGAN) - CADRY'S KITCHEN
From cadryskitchen.com
TASTEFUL RECIPE: GRILLED BANANA SPLIT SUNDAE WITH …
From cincychic.com
GRILLED BANANA SPLITS DRIZZLED WITH CHOCOLATE FUDGE …
From weber.com
Servings 6Total Time 19 minsCategory Dessert
- In a saucepan over medium heat on the stove, bring the cream, corn syrup, sugar, and cocoa powder to a boil, whisking constantly. Remove from the heat and add the chopped chocolate and butter. Whisk until smooth. Remove from the heat and allow to cool and thicken.
- Using a handheld electric mixer on medium speed, beat the cream until the trail from the beaters is just visible, about 2 minutes. Add the confectioners' sugar and continue to beat until soft peaks form. Cover and refrigerate until ready to use.
- Cut each banana lengthwise in half (do not peel), and then brush the cut side with the melted butter. Grill the bananas, cut side down, over direct medium heat, with the lid closed, until warm and nicely marked, 2 to 3 minutes (do not turn). Remove from the grill, cool slightly, and gently peel the bananas.
CLASSIC BANANA SPLIT RECIPE | EPICURIOUS
From epicurious.com
5/5 (2)Author Jesse SzewczykServings 1Total Time 5 mins
CARAMELIZED BANANA SPLIT SUNDAE RECIPE | TIA MOWRY | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
15+ BEST BANANA SPLIT RECIPES | MYRECIPES
From myrecipes.com
CLASSIC BANANA SPLIT RECIPE - NYT COOKING
From cooking.nytimes.com
GRILLED BANANA SPLITS DRIZZLED WITH CHOCOLATE FUDGE …
From weber.com
GRILLED BANANA SPLIT SUNDAE WITH BITTERSWEET CHOCOLATE SAUCE
From recipenet.org
GRILLED BANANA SPLIT RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GRILLED BANANA SPLIT SUNDAE WITH BITTERSWEET CHOCOLATE SAUCE
From pinterest.com
You'll also love