BANANA SPLIT SUNDAE CAKE
Monkeys young and old will love this mash-up of banana split, ice cream cake and sundae. Make sure to cook the butter in the cake to a deep brown-it should smell very toasty when it's done, and it will give the cake a rich, nutty flavor. You can make the chocolate sauce a few hours ahead of time and hold it at room temperature.
Provided by Food Network Kitchen
Categories dessert
Time 6h10m
Yield 12 servings
Number Of Ingredients 18
Steps:
- For the banana ice cream cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
- Melt the butter in a medium skillet over medium heat until nutty brown. Immediately remove from the heat and reserve.
- Whisk the flour with the baking soda and salt in a medium bowl. Vigorously whisk the bananas with the browned butter in a large bowl until very well combined and creamy. Whisk the egg, brown sugar, granulated sugar and vanilla into the banana mixture until smooth.
- Fold the flour mixture into the banana mixture with a rubber spatula until well combined. Pour the batter into the prepared pan and spread to cover completely; the layer will be thin. Bake until a toothpick inserted in the center comes out clean, about 18 minutes. Cool completely on a rack, about 1 hour.
- Spread the ice cream evenly over the banana cake with a rubber spatula. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
- For the chocolate sauce: Combine the chocolate, cream, corn syrup, butter and salt in a medium saucepan over medium heat. Whisk periodically as the mixture comes to a gentle simmer. Simmer for 5 minutes, stirring occasionally. If the sauce starts to boil, turn down the heat. Cool 15 minutes before serving. Transfer to a bowl or small pitcher. (Yield: 1 2/3 cups.)
- For the caramelized bananas: Remove the cake from the freezer and let stand at room temperature. Heat a large skillet over medium heat. Add the butter and swirl the pan. When the butter is completely melted, place the banana pieces cut-sides down in one layer in the pan. When they are nicely browned, after 4 to 5 minutes, flip the bananas. Cook until the other sides are browned and the bananas have softened, 2 to 3 minutes. Transfer to a bowl.
- To serve, place desired toppings in bowls. Cut squares of the banana cake and divide among serving bowls. Let each person build a sundae with the chocolate sauce, caramelized bananas, and additional toppings.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
BANANA SUNDAE CAKE
Revamp your banana sundae with this tasty layered cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour, or spray with baking spray with flour, bottom and sides of 13x9-inch pan.
- In large bowl, beat cake mix, bananas, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Sprinkle brickle chips evenly over batter.
- Bake 34 to 41 minutes or until cake springs back when touched lightly in center. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
- Just before serving, drizzle each piece of cake with chocolate syrup and caramel topping; serve with ice cream. Store cake loosely covered.
Nutrition Facts : Calories 360, Carbohydrate 58 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 37 g, TransFat 0 g
PEANUT BUTTER CAKE
This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.
Provided by Karen Pugh
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
- Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
- Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g
PEANUT BUTTER SUNDAES-IN-A-CUP
Enjoy this peanut butter sundaes-in-a-cup topped with whipped cream and cherry -a delicious frozen dessert ready in 45 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In small bowl, mix peanut butter, butter and corn syrup until well blended.
- Spoon 1/4 cup ice cream into each of four 6- to 8-ounce clear plastic or paper cups. Top each with peanut butter mixture and peanuts. Spoon another 1/4 cup ice cream into each cup; press down gently. Cover each cup with foil. Freeze 30 minutes or until ready to serve.
- To serve, spoon 2 tablespoons fudge topping into each cup. Top each with whipped cream and cherry.
Nutrition Facts : Calories 620, Carbohydrate 57 g, Cholesterol 130 mg, Fat 5 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 43 g
PEANUT BUTTER AND JELLY BLONDIE SUNDAE
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield Serves 9
Number Of Ingredients 17
Steps:
- For the Blondie: Preheat oven to 350 degrees F. Lightly butter an 8-inch square baking pan.
- Stir together flour, baking soda, and 1/2 teaspoon kosher salt. Melt the butter in a medium saucepan over medium heat, then remove from heat and whisk in sugar. Whisk in eggs, one at a time, then add vanilla. Gently fold in the flour mixture, 1/2 cup peanuts, and 1/4 cup peanut butter chips.
- Transfer batter to prepared pan and scatter remaining 1/4 cup peanuts and peanut butter chips on top of the batter. Bake the blondies until a tester inserted into the cake comes out clean, 25 to 30 minutes. Let cool completely.
- For the Compote: Put grapes, sugar, grape juice, butter, lemon juice, and 1/4 teaspoon kosher salt in a saucepan. Bring to a boil over medium high heat. Reduce the heat to medium low and simmer until thick enough to heavily coat the back of a spoon when dipped into it, about 20 minutes. Stir in vanilla and let cool to room temperature (it will continue to thicken as it cools.)
- Cut blondies into 9 squares and serve topped a scoop of vanilla ice cream and the grape compote.
DOUBLE PEANUT SUNDAE
Number Of Ingredients 8
Steps:
- 1. In medium bowl whisk together milk and peanut butter. Stir in cookie crumbs, coconut, 1 cup peanuts and vanilla.2. Press into well-greased 8 x 8 x 2-inch baking pan. Bake at 350°F about 40 minutes or until nearly set. Cool on wire rack for 10 minutes. Cut into squares.3. Top each square with scoop of ice cream. Sprinkle with additional peanuts. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
PEANUT BUTTER SUNDAES
This is a peanutty change of pace from traditional ice cream sundaes with chocolate sauce. It's a delicious recipe that proves even a quick meal doesn't have to go without dessert. ---Susan Mowery, Newville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups sauce.
Number Of Ingredients 5
Steps:
- In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.
Nutrition Facts : Calories 191 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL PEANUT SUNDAE
Provided by Amanda Hesser
Categories ice creams and sorbets, dessert, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- To prepare caramel sauce: In a small saucepan over medium heat, stir 1/2 cup sugar until melted. Reduce heat to low, and slowly add butter, 1/4 cup heavy cream and 1/4 cup milk; be careful to avoid spattering. Remove from heat, and add salt and 2 tablespoons corn syrup. Mix until smooth. Cool, cover and refrigerate until chilled, 2 hours or overnight.
- To prepare ice cream: In a medium saucepan, combine 1 1/2 cups milk, vanilla bean and pulp, and 1 tablespoon corn syrup. Place over medium heat until steaming; meanwhile, in a medium bowl whisk egg yolks and 1/3 cup sugar until light in color and fluffy. Whisk about 1/3 of the hot milk mixture into eggs, then whisk egg mixture back into pan. Continue to heat mixture until it is thick enough to coat the back of a spoon. Strain into a bowl set over ice water, and allow to cool.
- Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions. When ice cream has finished churning, stir in 1/2 cup peanuts. Transfer to a plastic container, and freeze.
- For assembly: Pour a little caramel sauce into each of 4 tall glasses. Lay a wafer in each glass, top with a scoop of ice cream, another wafer, another scoop of ice cream, and another wafer. Add more caramel sauce, and sprinkle on some chopped peanuts. Add whipped cream, top with more caramel sauce and peanuts, and serve.
Nutrition Facts : @context http, Calories 1084, UnsaturatedFat 38 grams, Carbohydrate 78 grams, Fat 80 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 36 grams, Sodium 461 milligrams, Sugar 65 grams, TransFat 0 grams
PEANUT SUNDAE WITH PEANUT SAUCE AND PEANUT BRITTLE
This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011. The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies. The candies and ice milk can be made ahead of time.
Provided by Amanda Hesser
Categories ice creams and sorbets, dessert, side dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 11
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.
CRUNCHY PEANUT BANOFFEE SUNDAE
The ultimate decadent dessert, this crunchy peanut banoffee sundae is sure to impress at the dinner table
Provided by Good Food team
Categories Dessert
Time 10m
Number Of Ingredients 8
Steps:
- Heat the caramel, peanut butter, milk and a pinch of salt in a saucepan, whisking until smooth. Divide half the warm sauce between 2 sundae glasses. Layer the remaining ingredients in the glasses, finishing with another drizzle of sauce, a sprinkling of peanuts and a caramel wafer.
Nutrition Facts : Calories 733 calories, Fat 37 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 72 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
CHOCOLATE-PEANUT BUTTER SUNDAE SAUCE
An easy, lip-smacking, no-brainer recipe! Perfect for quick craving attacks; when I was pregnant, I used to dunk pretzels, marshmallows, and Oreos into this--all in one sitting!! But, of course, that's just between us;) ***Prep time and cook time are the same.***
Provided by JamesDeansGirl
Categories Sauces
Time 10m
Yield 1 1/4 cups, approximately
Number Of Ingredients 2
Steps:
- In a saucepan, mix together the chocolate syrup and peanut butter.
- Cook over low heat, stirring, until blended and smooth.
- Serve warm or cool over ice cream, cakes, or sundaes.
Nutrition Facts : Calories 1458, Fat 73.7, SaturatedFat 20.3, Cholesterol 4.9, Sodium 1315.2, Carbohydrate 173.2, Fiber 13, Sugar 90.7, Protein 37.1
PEANUT SUNDAE CAKE
Make and share this Peanut Sundae Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Grease 11x7x1-1/2 inch glass baking dish with shortening. Line with waxed paper. Grease waxed paper with shortening.
- For cake: combine cake flour, granulated sugar and 1/2 cup shortening in large bowl. Beat at low, then medium speed of electric mixer until crumbly.
- Place egg whites in 1-cup measure. Add enough water to measure 1 cup. Pour into crumb mixture. Beat at high speed 10 minutes or until thickened. Add baking powder and vanilla. Beat just until blended.
- Spoon 1 cup batter into small bowl. Add peanut brittle and sundae topping. Stir until blended. Spoon remaining batter into prepared baking dish. Place spoonfuls of peanut brittle batter on top. Cut through batters with knife for marble effect.
- Bake at 350 for 30 to 35 minutes or until top springs back when touched lightly in center. Cool 5 minutes before removing from baking dish. Invert cake onto wire rack. Remove waxed paper. Cool completely. Place cake on serving tray.
- For frosting: combine milk and all-purpose flour in small saucepan. Stir until blended. Cook and stir over medium heat until mixture thickens. Transfer to medium bowl. Cool completely. Add confectioners sugar, shortening and vanilla. Beat at low speed until blended. Beat at medium speed 4 to 5 minutes. Frost top and sides of cake.
- For topping: drizzle top of cake with additional sundae topping; letting excess topping run down sides. Sprinkle top of cake with additional crushed peanut brittle.
Nutrition Facts : Calories 585.2, Fat 26.4, SaturatedFat 6.8, Cholesterol 2.2, Sodium 155.5, Carbohydrate 84.3, Fiber 0.6, Sugar 54.7, Protein 4.3
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