Banana Brittle Sundaes Recipes

BANANAS FOSTER BANANA BREAD SUNDAE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-4-inch loaf pan with butter and line the bottom and 2 sides with parchment paper.
• In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, cream together the granulated sugar and eggs. Stir in the mashed bananas, oil, cinnamon and vanilla. Stir in the flour mixture a third at a time and mix until just combined. Fold in the sliced bananas.
• Pour the batter into the prepared pan. Bake until a skewer inserted in the center comes out mostly clean (some moist crumbs should stick to it), about 1 hour 15 minutes. Let cool completely.
• Meanwhile, combine the butter, brown sugar and 2 tablespoons water in a saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the rum.
• While the bread is cooling, poke it all over with a skewer. Brush with half of the rum sauce and allow it to sit and soak through. Remove the banana bread from the loaf pan once cool, slice and serve with a scoop of ice cream and a drizzle of the remaining rum sauce.

BANANA PUDDING ICE CREAM SUNDAES

Steps:

• Place frozen banana chunks in a high-powered blender or food processor and begin to process on low. (It will look grainy.) Turn off machine and use a rubber spatula to scrape down the sides. Continue processing until bananas get creamy and increase in volume, scraping down the sides as necessary. Remove to a bowl. Slowly fold in 1 cup whipped topping and 1/2 cup vanilla wafers. Transfer to 4 dishes and top each with additional whipped topping, vanilla wafers and sliced banana.

PEANUT BUTTER AND BANANA SUNDAES

Steps:

• Bring half-and-half, brown sugar, corn syrup, and salt to a boil in a 2-quart heavy saucepan over moderately high heat, whisking until smooth. Remove from heat and whisk in peanut butter until smooth. Transfer to a glass measure or small heatproof pitcher and cool slightly, about 5 minutes.
• Divide ice cream among 4 bowls, then top each serving with some banana slices and 3 tablespoons peanut butter sauce. (You will have some sauce left over.)

BANANA COLADA SUNDAES

Steps:

• In a small saucepan, combine the butter, brown sugar, orange juice and cinnamon. Cook and stir over medium heat for 4-5 minutes or until sauce is smooth. Stir in bananas; heat through. Remove from the heat; stir in extract., Serve warm over ice cream. Sprinkle with coconut.

GRILLED BANANA BROWNIE SUNDAES

Steps:

• Cut unpeeled bananas crosswise in half, then lengthwise in half. Place quartered bananas on an oiled grill rack, cut side down. Grill, covered, over medium-high heat on each side until lightly browned, 2-3 minutes. Cool slightly., In a small bowl, beat cream cheese, brown sugar and peanut butter until smooth., To serve, remove bananas from peel; place over brownies. Top with cream cheese mixture, ice cream, fudge topping and peanuts.

BANANA-FUDGE SUNDAES

Steps:

• Puree 3 bananas, 3/4 cup condensed milk, half and half, corn syrup, and lemon juice in processor until smooth. Transfer to ice cream maker; process according to manufacturer's instructions. Transfer to container. Freeze until firm, about 4 hours.
• Heat 1/2 cup sweetened condensed milk and 1 tablespoon water in small saucepan over medium heat; add chocolate. Stir until melted and smooth, adding more water by teaspoonfuls if sauce is very thick.
• Divide ice cream among bowls. Drizzle sauce over; top with diced banana.

BANANA S'MORES SUNDAE

Steps:

• Use a knife to slice and carve out a top of bananas in lengthwise.
• Sprinkle turbinado sugar on the bananas and torched them with a blowtorch.
• ( Or you can run them under the broiler).
• Lay out mini marshmallows and torched them again.
• Lay out crushed graham cracker and pour chocolate syrup.
• **make room to middle of banana for ice cream.
• Slice banana and sprinkle sugar and torch to brûlée consistency.
• Sprinkle finely crushed graham cracker on the middle of bananas.
• Scoop ice cream and add finely crushed graham cracker and pour chocolate syrup.
• Put sliced brûlée banana on top of ice cream for garnish.

PEANUT SUNDAE WITH PEANUT SAUCE AND PEANUT BRITTLE

Steps:

• To make peanut ice, in a small saucepan over medium heat, combine sugar with 1/3 cup water and bring to a boil, stirring occasionally. Simmer until sugar dissolves.
• In a blender or food processor, combine syrup, skim milk and peanut butter, and process until smooth. Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions.
• To make candies, in a heavy skillet over medium heat, toast peanuts, turning them so they do not burn, for about 5 minutes. Immediately transfer to food processor, or spread them out on a large baking sheet. If using a food processor, pulse gently until nuts are just broken up, about 1 minute. Otherwise, use a rolling pin to crush nuts on baking sheet.
• In same skillet over medium heat, toast sesame seeds, stirring, for about 3 minutes. Add to peanuts in food processor or baking sheet.
• In a large heavy saucepan over medium heat, combine the piloncillo sugar with 1 quart water. Bring mixture to a boil, stirring frequently until the piloncillo melts. Continue to cook until syrup reaches hard crack stage (285 degrees on a candy thermometer), about 1 1/2 hours. Stir in peanuts and sesame seeds. Pour mixture onto a baking sheet lined with parchment or waxed paper. Cool. Place candy in a heavy duty plastic bag, and use a rolling pin to crush it into pea-size pieces.
• To make peanut sauce, in a blender or food processor, combine all ingredients and process until smooth. Transfer to a tightly covered bottle, and store in refrigerator for up to one month.
• To assemble sundaes, pour a little bit of peanut sauce into a tall glass. Place two scoops of peanut ice on top. Sprinkle with a little crushed candy and serve.

BANANA BRITTLE SUNDAES

Steps:

• In blender or food processor, coarsely chop peanut brittle. Cut bananas in half crosswise, then lengthwise.
• In large skillet, combine sugar, butter, lemon juice, rum and water; bring to boil over medium heat. Add bananas, gently turning to coat.
• Reduce heat and simmer, spooning sauce over bananas, for 2 to 3 minutes or until heated through but still firm.
• Spoon ice cream into chilled bowls; top with banana mixture. Sprinkle with peanut brittle.