Graces Banana Split Fudge Recipes

BANANA SPLIT FUDGE RECIPE

Steps:

• In a large saucepan, add sugar, butter, salt, and heavy cream. Heat over medium high and bring to a boil, stirring constantly. Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). Remove from heat. To a large mixing bowl, add white chocolate morsels, marshmallow cream and pudding mix. Pour hot sugar mixture over this. Using an electric mixer, beat until chocolate is melted and creamy (about 1 minute). Fold in dried cherries and pineapple. Pour into an 8-inch square baking dish that is lined with parchment paper. Refrigerate for 3 hours, or overnight. Cut into 64 bite sized pieces. In a small microwave safe dish, melt white chocolate morsels for 30 seconds, stir and heat an additional 30 seconds until creamy. Drizzle over fudge pieces and add sprinkles and mini chocolate chips immediately. Store in an airtight container in the refrigerator for up to two weeks. ENJOY!

BANANA SPLIT FUDGE RECIPE

Steps:

• In a large saucepan, add sugar, butter, salt, and heavy cream. Heat over medium high and bring to a boil, stirring constantly. Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). Remove from heat.
• To a large mixing bowl, add white chocolate morsels, marshmallow cream and pudding mix. Pour hot sugar mixture over this. Using an electric mixer, beat until chocolate is melted and creamy (about 1 minute). Fold in dried cherries and pineapple.
• Pour into an 8-inch square baking dish that is lined with parchment paper. Refrigerate for 3 hours, or overnight.
• Cut into 64 bite sized pieces.
• In a small microwave safe dish, melt white chocolate morsels for 30 seconds, stir and heat an additional 30 seconds until creamy. Drizzle over fudge pieces and add sprinkles and mini chocolate chips immediately. Store in an airtight container in the refrigerator for up to two weeks.

BANANA FUDGE CAKE

Steps:

• In a large bowl, prepare cake mix according to package directions, omitting 1/4 cup of the water. Beat on low speed until moistened. Add banana; beat on high for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , In a large saucepan, add butter and water. Cook over medium heat until butter is melted; stir until combined and set aside. , In a large bowl, combine 4 cups confectioners' sugar and cocoa. Add the butter mixture, banana and vanilla; beat until smooth. Add enough remaining sugar until frosting reaches desired spreading consistency. Frost the cake.

ALMA'S BANANA SPLIT FUDGE

Steps:

• Butter sides of large heavy pan. Boil milk and sugar, stirring constantly, until it reaches soft ball on candy thermometer (about 234-236). Remove pan from heat and add all chips, butter and vanilla. Beat with wooden spoon at least five minutes. Pour half of the fudge into a buttered 9X13 pan and the other into a small square pan setting aside and using just as chocolate fudge. Make another batch of fudge this time using only 24 oz. of white chocolate chips instead of the chocolate chips. When the batter has reached soft-ball stage add a tablespoon. of vanilla, butter and chips; stir until incorporated. Then divide into two bowls adding a teaspoon. of banana cream flavoring to one and a teaspoon. of strawberry flavoring with a dot or two of red food coloring to the other bowl. Stir for 5 minutes and pour banana fudge onto the chocolate layer, and then add the strawberry. Chill to set and cut into smaller pieces decorating with a cherry and some nuts to resemble a banana split. Keep refrigerated until ready to serve.

BANANA SPLIT FUDGE

Steps:

• First: Spray a 9 inch square pan with cooking spray, and line the bottom with parchment paper.
• In the mixing bowl of a stand mixer, mix the Butter, Sugar, and Vanilla until smooth.
• Place the Flour in a microwave safe bowl, and microwave the Flour until it's hot, about 1 1/2 minutes.
• Add the Flour and Salt to the mixing bowl and mix until smooth.
• Melt the White Chocolate in the microwave at 10 second intervals, stirring between, until melted.
• Add the Eagle-brand milk to the melted White Chocolate, and stir until smooth.
• Add the White Chocolate mixture to the mixing bowl, and mix on low until completely blended.
• Sprinkle the contents of the Pudding in the bowl, and mix into the Fudge mixture.
• Add the Pineapple and Cherries, and mix.
• Pour the Fudge into the square pan, and press evenly into the pan with a spatula, or the back of a large spoon.
• Top with Drizzled Hot Fudge, and add Sprinkles on top.
• Refrigerate for at least 2 hours, or longer if needed, until the fudge is firm, and set.
• Cut fudge into 1 to 2 inch squares, add Cherries on top of individual pieces, and place on a plate or platter to serve. Enjoy.

BORA BORA BANANA SPLIT WITH CHOCOLATE RUM FUDGE SAUCE

Steps:

• To assemble the banana split, slice the bananas lengthways and cook in a saute pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add the pineapple to pan and cook until both are golden brown. Add the sugar and the rum. Flambe and stand aside. Place on the plate, bananas first, face up. Top with the pineapple ring. Pour any pan juices over the fruit. Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate. Garnish with whipped cream and plantain chips. Serve with Coconut Sorbet.
• Bring all ingredients to a gentle boil, cool and reserve until needed.
• Heat the vegetable oil in a large saute pan until approximately 350 degrees. Fry the plantain slices until golden brown and crisp. Remove from the oil and dust with sugar and cinnamon. Drain on paper towels, and reserve for garnish.
• Mix all ingredients together in bowl. Transfer to freezer friendly container and freeze until set. Serve with the banana split or enjoy alone.

HOT FUDGE SAUCE FOR BANANA SPLIT ICE CREAM CAKE

Steps:

• In a medium saucepan over medium-high heat, combine the chocolate, butter, sugar, water, and salt. Stir continuously until melted and combined. Add the corn syrup, and bring the mixture to a boil.
• Reduce heat, and simmer on low, stirring occasionally, until thickened, about 10 minutes. Remove from heat, and cool to room temperature.

GRILLED BANANA SPLITS WITH HOT FUDGE AND RUM CARAMEL SAUCE

Steps:

• Preheat a grill to high, and lightly oil the grill grate.
• Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.
• Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.

GRAHAM CRACKER BANANA SPLIT DESSERT

Steps:

• Combine cracker crumbs and margarine; press into a 13-in. x 9-in. dish coated with cooking spray. , In a large bowl, whisk the evaporated milk, fat-free milk and pudding mixes for 2 minutes (mixture will be thick). , Spread pudding evenly over crust. Layer with bananas, pineapple and whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hour before cutting.