Banana Cinnamon Chocolate Sorbet Recipes

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CHOCOLATE & BANANA SORBET



Chocolate & Banana Sorbet image

Learn how to make my Chocolate & Banana Sorbet, which is a sinfully decadent frozen dessert you can make in just minutes!

Provided by Gemma Stafford

Categories     Dessert

Number Of Ingredients 3

3 cups (15oz/390g) banana, frozen
¼ cup (70g/2 ½ oz) fat-free condensed milk
6 tablespoons unsweetened cocoa powder

Steps:

  • Combine the bananas, cocoa powder and the condensed milk in a food processor or powerful blender and process until smooth and creamy.
  • Transfer to a freezable container and let it firm up for about 4 hours to be able to scoop
  • Keep in the freeze for 6 weeks.

Nutrition Facts : ServingSize 1 g, Calories 173 kcal, Carbohydrate 40 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 26 mg, Fiber 6 g, Sugar 27 g, UnsaturatedFat 1 g

CINNAMON AND CHOCOLATE BANANA BREAD



Cinnamon and Chocolate Banana Bread image

Provided by Marcela Valladolid

Time 1h15m

Yield 12 muffins

Number Of Ingredients 14

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 cup sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces
1 disk Mexican chocolate, chopped into small pieces
3/4 cup unbleached all-purpose flour
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
8 tablespoons (1 stick) unsalted butter

Steps:

  • For the banana bread: Preheat the oven to 350 degrees F. Line a 12-count muffin tin with cupcake liners.
  • Sift the flour, baking soda and salt into a medium bowl. Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside.
  • In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the sugar and butter until light and fluffy. Gradually pour in the egg mixture while beating; beat until incorporated. Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer. With a rubber spatula, fold in the flour mixture until just incorporated. Fold in the walnuts, then the Mexican chocolate.
  • For the cinnamon crumble topping: In a small bowl, mix together the flour, brown sugar and cinnamon. Cut in the butter with 2 knives until uniform.
  • Fill the cups of the muffin tin about halfway with the batter. Spoon the cinnamon crumble topping over the muffins, pressing it lightly into the batter. Bake until the topping is golden and a toothpick inserted in the center of the muffins comes out clean, 20 to 25 minutes. Let cool before serving. These muffins are great with a smear of butter.

BANANA-CINNAMON CHOCOLATE SORBET



Banana-Cinnamon Chocolate Sorbet image

Easy, flavorful, and delicious sorbet! Make sure to use very ripe bananas for the best results!

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 10m

Yield 2

Number Of Ingredients 6

3 large very ripe bananas, peeled, sliced, and frozen
4 tablespoons unsweetened almond milk, or more as needed
2 tablespoons dark cocoa powder (such as Hershey's® Special Dark)
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
1 pinch salt

Steps:

  • Combine frozen banana, almond milk, cocoa powder, vanilla extract, ground cinnamon, and salt in a high-powered blender; blend until smooth and creamy, scraping down the sides of the blender as needed. Add more almond milk if mixture is too crumbly.
  • Serve immediately as soft serve, or freeze for a firmer texture, 1 to 2 hours.

Nutrition Facts : Calories 210.3 calories, Carbohydrate 51.6 g, Fat 1.8 g, Fiber 7.7 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 100.9 mg, Sugar 26.3 g

BANANA CAKE WITH CARMELIZED BANANAS AND CHOCOLATE SORBET



Banana Cake with Carmelized Bananas and Chocolate Sorbet image

Provided by Food Network

Number Of Ingredients 38

2 cups cake flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 large overripe bananas
1 2/3 cups sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon golden rum
1/2 cup low-fat plain yogurt
2 cups cake flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 large overripe bananas
1 2/3 cups sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon golden rum
1/2 cup low-fat plain yogurt
2 1/2 cups water
1 cup sugar
1/2 cup unsweetened cocoa
1/4-ounce bittersweet chocolate
1 tablespoon golden rum
2 1/2 cups water
1 cup sugar
1/2 cup unsweetened cocoa
1/4-ounce bittersweet chocolate
1 tablespoon golden rum
1 ripe banana, sliced thin
1/4 cup sugar
1/4 cup sliced almonds, toasted
1 ripe banana, sliced thin
1/4 cup sugar
1/4 cup sliced almonds, toasted

Steps:

  • For the cake: Preheat oven to 350 degrees. Sift dry ingredients together in a bowl. Puree bananas, add sugar and puree until smooth. Add eggs, vanilla, rum and process until combined. Add yogurt, pulse to combine. Pour into large work bowl. Gently fold in dry ingredients by two additions. Pour into 9 by 9 baking pan which has been lightly greased with canola oil. Bake about 25 minutes or until tester comes out clean.
  • For the sorbet: In a saucepan combine 1 cup of the water, sugar and cocoa powder. Over medium heat whisk until dissolved. Remove from heat and stir in chocolate until melted. Add remaining water and rum. When cooked, pour into ice cream maker and freeze according to manufacturer's directions.
  • To assemble: Slice cake into 9 squares; slice each square in half diagonally. Lay banana slices on top, sprinkle liberally with sugar. Place under broiler or caramelize sugar with a blowtorch. Place 2 halves on plate, with a scoop of sorbet alongside and a few almonds around.
  • For the cake: Preheat oven to 350 degrees. Sift dry ingredients together in a bowl. Puree bananas, add sugar and puree until smooth. Add eggs, vanilla, rum and process until combined. Add yogurt, pulse to combine. Pour into large work bowl. Gently fold in dry ingredients by two additions. Pour into 9 by 9 baking pan which has been lightly greased with canola oil. Bake about 25 minutes or until tester comes out clean.
  • For the sorbet: In a saucepan combine 1 cup of the water, sugar and cocoa powder. Over medium heat whisk until dissolved. Remove from heat and stir in chocolate until melted. Add remaining water and rum. When cooked, pour into ice cream maker and freeze according to manufacturer's directions.
  • To assemble: Slice cake into 9 squares; slice each square in half diagonally. Lay banana slices on top, sprinkle liberally with sugar. Place under broiler or caramelize sugar with a blowtorch. Place 2 halves on plate, with a scoop of sorbet alongside and a few almonds around.

CHOCOLATE CINNAMON BANANA CAKE



Chocolate Cinnamon Banana Cake image

Another reciped from the Cake Mix Doctor. This one combines layer upon layer of flavor and is so moist, it almost doesn't need a frosting, but it takstes great with either chocolate cream cheese frosting, or a caramel frosting. Tastes best if allowed to sit overnight, but it is amazing right away.

Provided by Dragonfly AZ

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 7

2 ripe bananas, sliced
1 (18 ounce) box devil's food cake mix (without pudding)
1 cup buttermilk
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350. Grease and flour 2 9 inch round cake pans.
  • Place bananas into mixing bowl. Beat with mixer on low speed for about 45 seconds, or until smooth.
  • Add remaining ingredients and beat on low speed for about 1 minute, scraping bowl constantly.
  • Increase mixer speed to medium, and beat for about 2 minutes more, or until smooth and thick.
  • Pour batter into pans, smooth with a spatula and bake for 28-32 minutes, or until they test done.
  • Cool in pans for 10 minutes, then remove from pans and cool completely.
  • Assemble into layers using your choice of frosting.

Nutrition Facts : Calories 230.9, Fat 12.9, SaturatedFat 2.3, Cholesterol 40.3, Sodium 292.5, Carbohydrate 27.6, Fiber 1.2, Sugar 14.9, Protein 3.7

CINNAMON SORBET



Cinnamon Sorbet image

Posting for ZWT7. Cinnamon in a dessert is always a hit. After trying this recipe I found the cinnamon flavor still a bit light so I used two sticks instead of the original recipe calling for one. It may be the cinnamon stick was not fresh enough or I just love cinnamon so much I need more flavor so adjust this to your personal taste-buds. Cooking time = cooling/freezing time (approximately 3 hours).

Provided by HokiesMom

Categories     Frozen Desserts

Time 3h20m

Yield 8 , 8 serving(s)

Number Of Ingredients 6

5 cups water
1 1/4 cups granulated sugar
1 -2 cinnamon stick (based on your taste-buds)
2 tablespoons cold water
1 tablespoon cornstarch
2 teaspoons lemon juice

Steps:

  • Boil the five cups of water with cinnamon until it has color, flavor, and reduces to to four cups total in liquid.
  • Add the sugar and let it boil for five minutes.
  • Dissolve the corn starch into the cold water and stir until completely dissolved. Now add to the previous preparation and let it cook for five minutes over a medium high heat.
  • Remove pan from the heat, and let it cool down a little. Add the lemon juice.
  • Strain the preparation into a freezer proof container.
  • Once cold, put the mixture in the freezer. Before it gets completely frozen, stir the sorbet so that it does not get very hard (approximately every 30-45 minutes). Repeat this two or three times, until the sorbet is ready to enjoy. In my freezer it took three times but I still tried a fourth and did not see a huge difference in texture.

Nutrition Facts : Calories 125, Sodium 5, Carbohydrate 32.2, Sugar 31.2

BANANA CITRUS SORBET



Banana Citrus Sorbet image

A friend who loved to entertain gave me the recipe for this lovely sorbet. Serving it as a refreshing special course adds a bit of elegance to my favorite meal. If you don't have an ice cream freezer, put the mixture into ice cube trays and stir occasionally while freezing. Mix in a blender when ready to serve.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 quarts.

Number Of Ingredients 5

1/2 cup lemon juice
3 medium ripe bananas, cut into chunks
1-1/2 cups sugar
2 cups cold water
1-1/2 cups orange juice

Steps:

  • Place lemon juice and bananas in blender; cover and process until smooth. Add sugar; cover and process until blended. Transfer to a large bowl; stir in water and orange juice. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer to a freezer container, allowing headspace for expansion. Freeze 2-4 hours before serving. Repeat with remaining sorbet mixture. May be frozen up to 1 month.

Nutrition Facts : Calories 168 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 43g carbohydrate (39g sugars, Fiber 1g fiber), Protein 1g protein.

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