Gourmet Banana Split Recipe

bananasplitsundae

bananasplitsundae

The Banana Split is a classic All American dessert, but you don’t always have to make it in a standard way. Try adding your own additional toppings, such as fresh chopped fruit or nuts to make it unique.

Ingredients

  1. 3 tablespoons sugar
  2. 1 cup sliced almonds
  3. Salt
  4. 1/4 cup unsweetened cocoa powder
  5. 1/4 cup light brown sugar
  6. 1 tablespoon light corn syrup
  7. 1 cup heavy cream
  8. 3/4 cup bittersweet chocolate chips
  9. 1 tablespoon unsalted butter
  10. 1/2 teaspoon pure vanilla extract
  11. 2 pints each of vanilla and chocolate ice cream
  12. 8 small bananas, split
  13. Whipped cream, for serving

Directions

  1. Preheat the oven to 325° and line a baking sheet with parchment paper. In a medium skillet, combine 1 tablespoon of the sugar with 1 tablespoon of water and cook just until the sugar is dissolved. Add the almonds and toss to coat. Spread the almonds on the prepared sheet and bake for 10 minutes, until tacky and just beginning to brown. Sprinkle with salt, stir and bake for about 10 minutes longer, stirring once or twice, until golden. Let cool completely.
  2. Meanwhile, in a medium saucepan, combine the remaining 2 tablespoons of sugar with the cocoa powder, brown sugar and a pinch of salt. Add the corn syrup and the cream and whisk until smooth. Bring to a boil over high heat for 30 seconds. Remove from the heat and whisk in the chocolate chips and butter until melted. Stir in the vanilla.
  3. Scoop vanilla and chocolate ice cream into banana boats and lay the halved bananas alongside. Top with hot fudge sauce, whipped cream and candied almonds and serve right away.
The fudge sauce and candied almonds can be up to 1 week in advance to save you time later. Just rewarm the sauce before serving. Enjoy!

Fudge Frosting

fudge-frosting

 

Preparation Time:  10 minutes
Cooking Time:  10 minutes

Servings: 16

Ingredients

  • 1 1/2 (1 ounce) squares unsweetened chocolate
  • 1/4 cup butter
  • 1 1/2 cups confectioners’ sugar
  • 1 egg white
  • 1 teaspoon vanilla extract

Directions

  1. Melt chocolate and butter in small heavy saucepan over low heat; stir to blend.
  2. Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting. Spoon over cupcakes, cake, cookies or any other dessert!

Fudge Cookies

fudge-crinkle-cookies

Preparation Time:  15 minutes
Cooking Time:  12 minutes

Servings: 24

Ingredients

  • 1 (18 1/4 ounce) box devil’s food cake mix
  • 1/2 cup vegetable oil
  • 2 large eggs
  • powdered or granulated sugar for rolling

Directions

  1. Preheat oven to 350°.
  2. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
  3. Dust hands with confectioners’ sugar and shape dough into 1″ balls.
  4. Roll balls in confectioners’ sugar and place 2 inches apart on ungreased cookie sheets.
  5. Bake for 8-10 minutes or until center is JUST SET.
  6. Remove from pans after a minute or so and cool on wire racks.
  7. MY notes …
  8. I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
  9. I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread — I wouldn’t suggest it, they really don’t need extra oil.
  10. Another way to keep them nice and thick and to get the most “crinkled” or “crackled” look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
  11. And my best tip: My confectioners’ sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them “dry” for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn’t disappear.

Cookies N’ Creme Fudge

cookies-n-creme-fudge

Preparation Time:  20 minutes
Cooking Time:  40 minutes

Servings: 24

Ingredients

  • 3 (6 ounce) packages white chocolate baking squares
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 1/8 teaspoon salt
  • 3 cups coarsely crushed chocolate creme-filled sandwich cookies

Directions

  1. In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
  2. Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
  3. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Peanut Butter Fudge Bars

555760

Preparation Time:  20 minutes
Cooking Time:  20 minutes

Servings: 30

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup creamy peanut butter
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup semisweet chocolate chips
  • 2 tablespoons butter or margarine

Directions

  1. In a bowl, combine cake mix, peanut butter, egg and oil. Press two-thirds of the mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 10 minutes. Cool on a wire rack for 5 minutes.
  2. In a heavy saucepan, heat the milk, chocolate chips and butter over low heat; stir until blended. Pour over crust. Sprinkle with remaining crumb mixture. Bake for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Fudge Chocolate Cream Pie

fudge-chocolate-cream-pie

Preparation Time:  20 minutes
Cooking Time:  25 minutes

Servings: 8

Ingredients

 

  • 1 (9 inch) pie crust, baked
  • 1 1/4 cups white sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 4 egg yolks
  • 2 (1 ounce) squares unsweetened chocolate
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Directions

 

  1. In medium saucepan, combine sugar, flour, cornstarch and salt. In a medium bowl, beat milk and egg yolks until smooth. Gradually stir into sugar mixture. Stir constantly over medium heat until mixture thickens and comes to a full boil. Boil and stir for one minute.
  2. Remove from heat and stir in chocolate, butter and vanilla. Stir until melted.
  3. Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.