Banana Bomb Recipes

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BANANA SPLIT BOMBE



Banana Split Bombe image

Who knew everyone's favorite split would grow up to be such a looker? Beneath a drizzle of chocolate lie stripes of vanilla, chocolate, and pistachio ice cream, all atop a surprise core of banana cake. Just try telling your inner child to wait for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

2 quarts vanilla ice cream, softened
12 ounces semisweet chocolate, chopped
1 very ripe banana, mashed (1/2 cup)
1 cup heavy cream
2 pints pistachio ice cream, softened
2 pints chocolate ice cream, softened
Banana Cake
8 ounces semisweet chocolate, chopped
2 tablespoons vegetable shortening
1/4 cup chopped pistachios, for garnish

Steps:

  • Make the bombe: Spread vanilla ice cream in an even layer on bottom and up sides of a 5-quart heatproof bowl with a 9 1/2-inch-diameter rim. Ice cream should form a concave layer that comes up to the rim of the bowl. Freeze until set, about 20 minutes. Using an offset spatula, smooth the surface of the ice cream layer. Freeze again until very firm, at least 1 hour.
  • Meanwhile, place chocolate and banana in a heatproof bowl. Heat cream in a saucepan until bubbles begin to form around edges. Pour over chocolate and banana, and let stand for 1 minute. Whisk until combined. Set bowl over a pot of simmering water, and whisk until chocolate melts. Refrigerate, stirring occasionally, until thick and spreadable, about 1 hour.
  • Spread chocolate-banana mixture in a thin, even layer over entire surface of vanilla ice cream layer. Freeze until firm, about 30 minutes.
  • Spread pistachio ice cream in a flat, smooth layer over chocolate-banana mixture, but not up sides. Freeze until firm, about 30 minutes.
  • Spread chocolate ice cream in a flat, smooth layer over pistachio ice cream. Freeze until firm, about 30 minutes.
  • Place banana cake over chocolate ice cream, top side up, and press gently until cake fits snugly against ice cream. (If vanilla ice cream and ganache layers extend beyond top of cake, trim them with a sharp knife.) Cover with plastic wrap, and freeze overnight (or up to 3 days).
  • To unmold bombe, dip bowl in a larger bowl of very hot water or use a small kitchen torch to warm outside of bowl. Continue dipping or torching bowl until bombe releases when inverted onto a serving platter. Remove bowl, wipe ice cream drips off platter, and freeze until bombe is very firm, about 1 hour.
  • Make the topping: Place chocolate and shortening in a heatproof bowl set over a pot of simmering water. Stir until chocolate and shortening melt. Let cool slightly, then slowly pour on top of bombe, spiraling in concentric circles to create a solid center with long drips down the sides. Sprinkle pistachios on top, and freeze until chocolate is set, about 10 minutes.
  • Run a large knife under hot water, and dry well. Use it to slice bombe into wedges, as you would a cake, wiping knife clean between cuts.

BACON BOMBS



Bacon Bombs image

These bombs are great for a grab 'n go breakfast or for a side to eggs, hash browns, pancakes, french toast, or waffles. They can easily be air fried instead of pan fried.

Provided by Yoly

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 11

½ tablespoon butter
2 tablespoons chopped onion
3 slices stale bread, cut into cubes
¼ cup shredded sharp Cheddar cheese
1 egg, beaten
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
8 slices bacon
toothpicks
1 tablespoon bacon drippings

Steps:

  • Melt butter in a skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes.
  • Transfer to a bowl and add bread cubes, Cheddar cheese, egg, salt, garlic powder, and black pepper. Roll mixture into 8 equal-sized balls and wrap each ball in a slice of bacon. Use toothpicks to hold bacon in place.
  • Wipe the skillet clean. Melt bacon drippings over medium heat. Fry bacon balls in the skillet, rolling constantly until crisp, 15 to 18 minutes.

Nutrition Facts : Calories 122 calories, Carbohydrate 5.3 g, Cholesterol 40.7 mg, Fat 8.5 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 3.4 g, Sodium 386 mg, Sugar 0.6 g

BANANA BREAD.... BANANA BOMB BREAD



Banana Bread.... Banana Bomb Bread image

Make and share this Banana Bread.... Banana Bomb Bread recipe from Food.com.

Provided by Timothy H.

Categories     Quick Breads

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup butter
3/4 cup brown sugar
1 egg
1 1/4 cups mashed bananas
2 teaspoons applesauce

Steps:

  • Preheat oven to 350°F.
  • In a large bowl add flour, baking soda and salt.
  • Grease a 9x5 loaf pan.
  • In a separate bowl add butter and brown sugar and mix well.
  • Stir in egg, bananas and apple sauce blend together.
  • Pour into loaf pan, bake for 60 to 65 minutes, stick with a toothpick in the middle of the loaf until it comes out clean.
  • Let cool, then turn on to serving plate.

BANANA PANCAKES I



Banana Pancakes I image

Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.

Provided by ADDEAN1

Categories     Breakfast and Brunch     Pancake Recipes     Banana Pancake Recipes

Time 15m

Yield 6

Number Of Ingredients 8

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Steps:

  • Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
  • Stir flour mixture into banana mixture; batter will be slightly lumpy.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g

CHOCOLATE CHIP BANANA BOMBS



CHOCOLATE CHIP BANANA BOMBS image

Categories     Cookies     Chocolate     Fruit     Bake     Low Fat

Yield 1 batch

Number Of Ingredients 10

1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup packed light brown sugar
1/4 cup granulated sugar or Splenda
2 tablespoons unsalted butter, room temperature
3/4 teaspoon vanilla extract
1 egg
1 large banana peeled and mashed
3/4 cup mini semi-sweet chocolate chips

Steps:

  • Preheat oven to 350degrees F. Coat Two 12" x 18" cookie sheets either with baking silpats, parchment paper, or cooking spray. In 2 cup measure, stir flour, baking soda, and salt. With a mixer, cream brown sugar, granulated sugar and butter until smooth. Beat in vanilla, egg, and bananas. Stir in flour. When incorporated and doughy, stir in chips. Drop by teaspoonfuls onto cookie sheets roughly 2 inches apart. Dough will look lumpy and they will not spread so don't worry about putting them too close. Bake for 10 minutes. The cookies will look like lumpy little chocolate chip "bombs". Transfer to a wire rack to cool.

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