Chocolate Banana Pudding Sundae Recipes

CHOCOLATE-BANANA PUDDING

Steps:

• In a small saucepan, bring cream to a boil over medium-high. Remove from heat and add chocolate. Let sit 5 minutes. Add confectioners' sugar and whisk to combine. Let cool to room temperature.
• Layer 13 chocolate wafers in a 2-quart baking dish. Add half the chocolate mixture, then top with lengthwise banana slices. Top with 13 more cookies and remaining chocolate mixture. Cover and refrigerate until pudding is set and cookies are tender, about 2 hours (or up to 1 day). Top with round banana slices and serve.

CHOCOLATE BANANA PUDDING

Steps:

• In the bowl of a stand mixer or a large bowl whisk together the can of sweetened condensed milk and 1 cup cold water until combined.
• Add the pudding mix and beat with a whisk or the whisk attachment. The mixture should be smooth and all pudding ingredients dissolved.
• Cover and refrigerate for 2-3 hours or overnight, or up to two days ahead of serving. Make sure to allow the pudding enough time to set up.
• In a large bowl, or the bowl of a stand mixer, whip the heavy cream in a clean bowl for a few minutes (this takes about 3-4 mintues in a stand mixer) on high until the cream is stiff. Reduce speed on mixer and add 3 tabelspoons of unsweeteend cocoa. Mix again on lower speed until blended well.
• Using a rubber spatula, fold the chocolate whipped cream into the set up pudding mixture until no streaks of pudding remain. Don't beat with a mixer; gently fold mixture so the cream doesn't deflate! You may use a large whisk and whisk by hand.
• To assemble dessert, use a large glass bowl, trifle bowl, 9x13 pan or (10-20) 4-8 oz cups. If making in small individual containers, I like to use a 1/4 cup measure and place pudding in the bottom of the bowl or cup first, then layer sliced bananas and a layer of cookies, both the Nilla Wafers and Oreo Thins. Repeat and end with a little pudding mixture on top. Cover and let chill for 4-8 hours.
• When ready to serve, slice a few bananas and place an Oreo Thin, or crushed Oreo's on top of each serving if making individual portions. If making in a bowl, arrange in three layers and end with either wafers or pudding on top.

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.

DARK CHOCOLATE PUDDING SUNDAES

Steps:

• In a small heavy saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly., Remove from the heat. Stir a small amount of hot mixture into egg whites; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool for 15 minutes, stirring occasionally. , Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, garnish with whipped topping, chocolate syrup, almonds and cherries.

STRAWBERRY OR BANANA SUNDAE PUFFS

Steps:

• Preheat oven to 375 degrees. Place puff pastry rounds, 2 inches apart, on a parchment-lined baking sheet and bake until golden and puffed, 15 to 20 minutes. Transfer to a wire rack and let cool.
• Meanwhile, in a medium pot, combine corn syrup, cream, butter, sugar, cocoa powder, and pinch of salt; bring to a boil, whisking, over medium-high. Remove fudge sauce from heat and let cool slightly. (To store, refrigerate in an airtight container, up to 2 months.) Top each pastry with bananas, ice cream, sauce, and walnuts.

BANANA SUNDAE DESSERT

Steps:

• In a bowl, mix wafer crumbs, melted butter and sugar; press onto bottom of a 13x9-in. dish. Freeze 15 minutes., Spread chocolate chip ice cream over crust. Layer with bananas and 1-1/2 jars fudge topping (about 1-1/2 cups). Freeze, covered, at least 30 minutes., Spread strawberry or cherry ice cream over top. Freeze, covered, 6 hours or overnight., Remove from freezer 10 minutes before cutting. Warm remaining fudge topping; drizzle over top. Serve with toppings as desired.

CHOCOLATE-BANANA PUDDING

Steps:

• Preheat oven to 300º.
• In a large bowl, combine graham-cracker crumbs, coconut, pecans, and sugar. Add melted butter, stirring until well combined. Spread mixture on a rimmed sheet pan and bake for approximately 15 minutes until coconut is golden brown, stirring regularly and watching to prevent burning. Set aside to cool.
• In another bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add condensed milk and beat until well combined. Stir in pudding mix and milk and beat until mixture is smooth.
• Reserve 2 tablespoons crumb mixture. In a large glass serving bowl or in individual stemmed glasses, layer 1/3 of the pudding, ½ of the bananas, ½ of the crumb mixture, another 1/3 of the pudding, ½ of the crumb mixture, remaining bananas, and remaining pudding. Top with whipped topping and sprinkle reserved crumbs on top.

GRILLED BANANA SPLIT SUNDAE WITH BITTERSWEET CHOCOLATE SAUCE

Steps:

• Build charcoal fire or preheat gas grill.
• Slice bananas in 1/2 lengthwise and crosswise so each banana yields 4 pieces. Set aside. Mix the sugar and cinnamon, sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.
• Place bananas cut-side down on a clean cooking grate over direct low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and let cook 5 more minutes or until the skin pulls away from the banana.
• Remove skins from banana halves and place 4 banana halves in the bottom of each serving bowl. Top each serving with 2 scoops of ice cream. Ladle about 1/4 cup of heated chocolate sauce over each sundae¿let your taste determine the quantity here, add just a touch for a hint of chocolate or pour it on for a serious chocolate fix. Sprinkle each with 1 tablespoon of chopped nuts, top with whipped cream, and place a cherry or strawberry on top.
• Make the chocolate sauce up to 2 days in advance. Place chocolate in a medium size metal mixing bowl. Heat cream to almost boiling, add butter and sugar and stir to combine. Remove from heat and pour over chocolate. Whisk vigorously until melted, and well combined. Add liqueur and vanilla and stir constantly until mixture is cool the touch. Cover with plastic wrap and set aside or refrigerate up to 2 days. Warm before serving.

CHOCOLATE-BANANA PUDDING SUNDAE

Steps:

• Combine pudding mix, water and sugar in medium saucepan.
• Bring to full rolling boil on medium heat, stirring constantly. Add butter; stir until butter is melted and mixture is well blended.
• Scoop ice cream into 12 serving bowls; top each with 2 Tbsp. pudding mixture. Top each with banana slices.

CHOCOLATE-BANANA PUDDING DESSERT

Steps:

• Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Firmly press mixture into the bottom of a 7x11-inch glass baking dish.
• Whisk 2 cups cold milk and chocolate pudding mix in a bowl for 2 minutes. Whisk remaining cold milk with banana pudding mix in another bowl for 2 minutes. Place both bowls in the refrigerator and allow to thicken slightly, about 5 minutes.
• Remove puddings from the refrigerator. Evenly spread chocolate pudding over the graham cracker crust. Layer with banana slices and spread banana pudding over top. Top with frozen whipped topping and sprinkle with pecans. Refrigerate for 1 hour before serving.

HOMEMADE CHOCOLATE-BANANA PUDDING

Steps:

• Combine milk and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and mixture is hot, about 5 minutes.
• Mix sugar, flour, and salt together in a bowl. Add some of the hot liquid to the dry ingredients; mix well. Pour dry ingredients into the double boiler and stir well. Cover and cook over a rolling boil, stirring often, until thickened, about 15 minutes.
• Pour some of the hot mixture into the beaten egg yolks, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the double boiler and whisk to combine. Whisk in butter and vanilla.
• Line the bottom of a serving bowl with wafer cookies. Pour in some of the pudding to cover and top with sliced bananas. Repeat layers until all of the pudding is gone, ending with bananas on top.

CHOCOLATE BROWNIE SUNDAES

Steps:

• Heat oven to 350°F.
• Melt butter and chocolate in medium saucepan on low heat 2 min. or until butter is melted; stir until chocolate is completely melted. Remove from heat. Cool 3 min. Stir in sugar. Add egg and vanilla, stirring just until combined. Stir in flour, cinnamon and 1/4 cup (4 Tbsp.) nuts.
• Divide batter evenly among 12 muffin cups sprayed with cooking spray. Bake 15 min. or until wooden toothpick inserted in centers comes out with fudgy crumbs. Cool in pan 3 min.; remove from pan. Cool on wire rack.
• Meanwhile, stir ice cream topping and peanut butter in heavy small saucepan on medium-low heat until smooth. Remove from heat.
• Divide ice cream into 12 serving dishes. Top each serving with 1 brownie and banana slices. Drizzle with chocolate-peanut butter sauce. Top with peanut butter cups and remaining nuts.