Banana Split Bombe Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BANANA SPLIT ICE CREAM BOMBE



Banana Split Ice Cream Bombe image

Make and share this Banana Split Ice Cream Bombe recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 8h5m

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 quarts vanilla ice cream, softened
6 ounces semisweet chocolate morsels
1/2 banana, very ripe, mashed (1/4 cup)
1/2 cup heavy cream
1 pint pistachio ice cream, softened
1 pint chocolate ice cream, softened
1 loaf banana bread
1 (7 1/4 ounce) container chocolate, magic shell
1/4 cup shelled pistachios, chopped for garnish

Steps:

  • For the topping:.
  • 1 container chocolate magic shell.
  • 1/4 cup shelled pistachios, chopped for garnish.
  • For the bombe:.
  • Spread vanilla ice cream in an even layer on bottom and up sides of a 2 1/2-quart heatproof bowl with a 9 1/2 inch diameter rim. Ice cream should form a concave layer that comes up to the rim of the bowl. Freeze until set, about 1 hour ( may need to keep pushing ice cream up sides if ice cream falls as it is trying to re-freeze).
  • Meanwhile, place chocolate and banana in a heat proof bowl. Heat cream in a saucepan until bubbles begin to form around edges. Pour over chocolate and banana, and let stand for 1 minute. Whisk until combined. Refrigerate, stirring occasionally, until thickened and spreadable, about 1 hour.
  • Spread chocolate-banana mixture in a thin even layer over entire surface of vanilla ice cream layer. Freeze until firm, about 30 minutes.
  • Spread pistachio ice cream in a flat, smooth layer over chocolate-banana mixture, but no up sides. Freeze until firm, about 30 minutes.
  • Spread chocolate ice cream in a flat, smooth layer over pistachio ice cream. Freeze until firm, about 30 minutes.
  • Slice banana bread lengthwise into 1-inch slices. Cut pieces to cover top of ice cream bombe (square and triangle shapes work best).
  • Cover with plastic wrap and freeze overnight or up to 3 days.
  • To unmold the bombe, dip bowl in a larger bowl with very hot water or use a small kitchen torch to warm outside of bowl. Continue dipping or torching bowl until bombe releases when inverted onto a serving platter. Remove bowl, wipe drips off platter, and freeze until firm, about 1 hour.
  • Squeeze magic shell on top, slowly, to create a solid center with long drips down the sides.
  • Sprinkle pistachios on top, and freeze until chocolate is set, about 5 minutes.
  • Run a large knife under hot water, and dry well. use it to slice the bombe into wedges, as you would a cake, wiping knife between cuts.

Nutrition Facts : Calories 475.1, Fat 32.6, SaturatedFat 19.4, Cholesterol 60.6, Sodium 106.4, Carbohydrate 46, Fiber 5.9, Sugar 33.6, Protein 8.1

BANANA SPLIT BOMBE



Banana Split Bombe image

Categories     Sauce     Banana     Fall     Chill     Simmer     Boil

Yield serves 10 to 12

Number Of Ingredients 18

Cooking spray
2 pints chocolate ice cream
3 medium bananas (about 1 1/4 pounds)
2 teaspoons milk
1/2 cup sugar
1/2 teaspoon pure vanilla extract
Hot Fudge Sauce (recipe follows), room temperature
1 pint vanilla ice cream
1 cup walnuts, coarsely chopped
2 tablespoons cold water
Hot Fudge Sauce
10 ounces bittersweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup water
Pinch of salt
1/2 cup light corn syrup
(makes about 2 1/3 cups)

Steps:

  • Place a circle of parchment in the bottom of an 8 × 3-inch springform pan. Lightly coat the bottom of the pan with cooking spray to adhere the parchment; set aside. Put in freezer for 30 minutes.
  • Beat 1 1/2 pints chocolate ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Using a small offset spatula or a spoon, spread the ice cream evenly on the bottom and up the sides of the springform pan. Work quickly, or the ice cream will not stay on the sides very long. If the ice cream starts to fall, return the ice cream-lined pan to the freezer for 10 minutes, and then finish lining. Transfer the ice cream-lined pan to the freezer until hardened, about 45 minutes.
  • In the bowl of a food processor combine 2 bananas, milk, 1/4 cup sugar, and vanilla. Process 30 seconds or until smooth, and add the remaining banana. Pulse until there are only small pieces of banana, about the size of peas. Transfer the mixture to a bowl, and set aside.
  • Remove the pan from the freezer, and spread half, about 3/4 cup, of the banana mixture into the bottom of the chocolate ice cream-lined pan. Return to the freezer until hardened, about 2 hours. Cover the remaining banana mixture with plastic wrap, and refrigerate. When hardened, remove the pan from the freezer; ladle 1 cup room-temperature hot fudge sauce over the banana layer. Return to the freezer until hardened, about 15 minutes. Set aside the remaining fudge sauce to serve with the finished bombe, or store in a plastic container in the refrigerator for up to 1 week.
  • Soften the vanilla ice cream as above. Remove the pan from the freezer, and add 1 cup softened vanilla ice cream, using a small offset spatula or spoon to spread it evenly. Return the pan to the freezer, and let the ice cream harden, about 1 hour. The remaining soft vanilla ice cream can be returned to its container and stored in the freezer; it will soften quickly when you need it again.
  • Preheat the oven to 350°F. Spread the walnuts evenly on a baking pan, and toast them in the oven, about 7 minutes, until fragrant and lightly golden. Remove from the oven, and let cool. In a medium nonstick sauté pan, combine the remaining 1/4 cup sugar and the cold water. Stir over medium-high heat until the sugar is dissolved; stop stirring, and let boil. The sugar will begin to caramelize in the pan; you can pick up the pan and slightly swirl the sugar to allow for even caramelizing. Let the caramel turn to a dark golden brown, about 5 minutes, and immediately add the nuts to the pan. Turn off the heat. Using a wooden spoon, stir the nuts in the caramel to coat them evenly. Transfer the nuts directly onto a Silpat baking mat, and spread them into an even layer. Let cool; break into small pieces.
  • Remove the ice cream mold from the freezer, and sprinkle an even layer of nuts over the vanilla layer. Remove the banana mixture from the refrigerator, and spread the remaining 3/4 cup over the nuts. Quickly return the mold to the freezer, and let chill. When the banana layer has hardened, about 2 hours, resoften the remaining cup vanilla ice cream and spread it evenly with small offset spatula or spoon.
  • When the vanilla ice cream has hardened, soften the remaining cup chocolate ice cream; remove the mold from the freezer. Add the final layer of chocolate ice cream, spreading it all the way to the edges and smoothing the top. If the chocolate ice cream extends above the inside rim of the mold, run your finger around the top of the inside of the rim to give a clean edge. Cover with plastic wrap, and place in freezer to chill, about 4 hours, or overnight. When ready to serve, remove the mold from the freezer, and dip it in very hot water for a few seconds. Unlatch the ring, and gently pull away from the bombe. Using a parchment bottom allows the bombe to slide off the pan base. Transfer the bombe to a cutting board. Using a sharp knife, slice the bombe into wedges, and serve with remaining fudge sauce.
  • Hot Fudge Sauce
  • 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.

BANANA-SPLIT ICE CREAM CAKE



Banana-Split Ice Cream Cake image

Despite its all-American name, this no-bake dessert does not contain ice cream. Rather, it features vanilla semifreddo, an Italian frozen custard made with cream, sugar, egg yolks, and gelatin. Easy to slice and slow to melt, it's layered between store-bought chocolate wafers and banana slices and drizzled with caramel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 5h15m

Number Of Ingredients 12

2 tablespoons plus 1/2 teaspoon pure vanilla extract, divided
2 1/4 teaspoons unflavored gelatin (one 1/4-ounce envelope)
4 large eggs, separated
2 cups granulated sugar, divided
4 cups heavy cream, divided
Scraped seeds from 1 vanilla bean, or 2 teaspoons pure vanilla paste
1 box (9 ounces) chocolate-wafer cookies, such as Nabisco (42 total)
3 to 4 bananas, peeled and sliced crosswise 1/4-inch-thick (about 2 1/2 cups)
16 maraschino cherries, stemmed and halved, plus whole ones for serving
1 tablespoon confectioners' sugar
1/4 teaspoon kosher salt
Chopped walnuts, for serving

Steps:

  • Cake: In a small bowl, combine 2 tablespoons vanilla extract and 2 tablespoons water. Sprinkle with gelatin; let stand 5 minutes. Combine egg yolks and 1/2 cup granulated sugar in a heatproof bowl set over (but not in) a pot of simmering water. Whisk until pale and thickened, about 2 minutes. Whisk in gelatin mixture until dissolved. Transfer mixture to a cool bowl.
  • Beat 2 1/2 cups cream with vanilla seeds on medium‐high speed to stiff peaks. Fold one third of whipped cream into gelatin mixture, then fold gelatin mixture into remaining cream.
  • In a clean mixing bowl, beat egg whites on medium‐high speed to soft peaks. Gradually add 1/2 cup granulated sugar and beat to stiff peaks, 5 to 6 minutes. Fold into cream mixture. (You should have about 9 cups total.)
  • Line a 9‐by‐13‐inch baking pan with plastic wrap, leaving a 4‐inch overhang on all sides. Arrange 18 cookies on bottom of pan, slightly overlapping. Arrange bananas over wafers in a single layer. Spread 4 cups cream mixture on top. Arrange 12 more cookies on top of cream. Fold halved cherries into remaining cream, then spread over cookies. Arrange remaining 12 cookies on top. Wrap in plastic and freeze at least 4 hours and up to 3 days.
  • Caramel: In a small saucepan, stir together remaining 1 cup sugar, 1/4 cup water, and salt. Heat over medium, gently stirring occasionally, until sugar has dissolved and syrup is clear. Cook, without stirring, washing down sides of pan with a wet pastry brush a few times to prevent crystals from forming, until syrup comes to a boil. Continue to cook, gently swirling pan occasionally, until syrup is dark amber, 8 to 10 minutes.
  • Remove caramel from heat; carefully pour in 1/2 cup cream (it will bubble). Stir in remaining 1/2 teaspoon vanilla until smooth. Let cool completely. Sauce can be refrigerated in an airtight container up to 2 weeks; reheat in microwave or a small pot before serving.
  • Assembly: Remove cake from freezer; invert onto a platter, using plastic to pull out (if it's sticking, rub sides and bottom of pan with a warm, moist kitchen towel to loosen). Remove plastic; if desired, trim cake edges. Drizzle with 1/2 cup caramel. Beat remaining 1 cup heavy cream with confectioners' sugar on medium‐high speed to stiff peaks; dollop over cake. Sprinkle with chopped walnuts and whole cherries; serve immediately with remaining caramel on the side.

BANANA CAKE



Banana Cake image

Make sure that your bananas are soft and ripe to give the banana cake the best flavor and texture. This recipe forms the base of our Banana Split Bombe dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 12

1 cup cake flour (not self-rising), plus more for pan
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
Ground cloves
2 very ripe bananas, 1 mashed (1/2 cup), 1 very finely chopped (1/2 cup)
1/4 cup buttermilk
1/2 teaspoon pure vanilla extract
2 ounces (4 tablespoons) unsalted butter, softened, plus more for pan
1/2 cup dark-brown sugar
1 large egg

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch round cake pan. Line with parchment cut to fit, and butter and flour parchment. Sift flour, baking soda, baking powder, salt, cinnamon, and a pinch of cloves into a medium bowl. Whisk mashed banana, buttermilk, and vanilla in a small bowl.
  • Beat butter and sugar with a mixer on medium speed until smooth. Add egg, and beat until well combined. Reduce speed to low, and add flour mixture in 2 additions, alternating with banana mixture. Add chopped banana, and beat until well combined. Pour batter into pan, and use a spatula to spread into an even layer.
  • Bake until golden brown and a tester inserted in the center comes out clean, about 20 minutes. Let cake cool in pan on a wire rack for 10 minutes. Run a knife around edge of pan, and invert pan onto rack. Remove parchment, and flip cake so top side faces up. Let cool completely on wire rack.

HOT FUDGE SAUCE FOR BANANA SPLIT ICE CREAM CAKE



Hot Fudge Sauce for Banana Split Ice Cream Cake image

Use this hot fudge sauce to make our Banana Split Bombe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 1/3 cups

Number Of Ingredients 6

10 ounces bittersweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup water
Pinch of salt
1/2 cup light corn syrup

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.

More about "banana split bombe recipes"

8 BANANA SPLIT DESSERTS | MRFOOD.COM
Our Banana Split Bombe is a fun version of an all-American Classic. Banana Split Pancakes Make a classic breakfast food taste like dessert with sweet Banana Split Pancakes.
From mrfood.com


BANANA SPLIT BOMBE - DO YOU KNOW THE MUFFIN MAN?
Feb 14, 2016 Banana Split Bombe ... Martha Stewart’s recipe for this ice cream bombe calls for three ice creams, a cake, a ganache and a topping. To save myself some work, I used store …
From gnufmuffin.com


BANANA SPLIT ICE CREAM BOMBE - PUNCHFORK
Banana Split Ice Cream Bombe, a vegetarian and gluten free recipe from Food Network. 4 hrs · 9 ingredients · Makes 6 to 8 servings · Recipe from Food Network Banana Split Ice Cream Bombe | Punchfork
From punchfork.com


HOW TO MAKE A CLASSIC BANANA SPLIT (EASY RECIPE!) - SWEETS
May 29, 2024 This classic banana split recipe is the perfect dessert for a celebration! Feel free to mix and match your favorite ice cream flavors and toppings to make your own twist on this fun …
From sweetsandthankyou.com


BANANA SPLIT BOMBE | BOTTOMLESS BITES
Oct 16, 2013 INGREDIENTS. 2 quarts vanilla ice cream, softened; 12 ounces semisweet chocolate, chopped; 1 very ripe banana, mashed (1/2 cup) 1 cup heavy cream; 2 pints …
From bottomlessbites.com


BANANA SPLIT BOMBE RECIPES
2 cups confectioners' sugar: 1 cup evaporated milk: 3/4 cup semisweet chocolate chips: 3/4 cup butter, divided: 24 Oreo cookies, crushed: 3 to 4 medium firm bananas, cut into 1/2-inch slices
From tfrecipes.com


BANANA SPLIT ICE CREAM BOMBE RECIPE - YUMMLY
Food Network Magazine
From yummly.com


BANANA SPLIT ICE CREAM BOMB RECIPE - COOKING CONNECT
- The banana split was invented in 1904 in Latrobe, Pennsylvania by David Strickler, a 23-year-old apprentice pharmacist. Flavor profiles: - Sweet, creamy, fruity, nutty, and chocolatey. Serving …
From cookingconnect.com


BANANA SPLIT BOMBE RECIPE FROM MARTHA STEWART ON …
Banana Split Bombe with chocolate, bananas, cream, pistachios, vegetable shortening, chocolate ice cream, vanilla ice cream, and ice cream.
From foodpair.com


BANANA SPLIT BOMBE | WIZARDRECIPES
Process 30 seconds or until smooth, and add the remaining banana. Pulse until there are only small pieces of banana, about the size of peas. Transfer the mixture to a bowl, and set aside. …
From wizardrecipes.com


BANANA SPLIT BOMBE - TASTE
Continue building the bombe, stopping when you're about one inch from the top of the bowl. Add a thin layer of fudge, caramel, or both, then fill the bowl with cookie crumbs and level off. Cover with a piece of parchment paper, pressing down a …
From tastecooking.com


BANANA SPLIT BOMBE | MRFOOD.COM
May 17, 2018 Line a 3- to 4-quart bowl with plastic wrap. Spread chocolate ice cream in bottom of bowl. Top with a layer of fudge topping and 1 sliced banana. Spread strawberry ice cream over banana, then top with pineapple preserves …
From mrfood.com


BANANA SPLIT BOMBE RECIPE - RECIPEOFHEALTH
Get full Banana Split Bombe Recipe ingredients, how-to directions, calories and nutrition review. Rate this Banana Split Bombe recipe with 2 quarts vanilla ice cream, softened, 12 oz …
From recipeofhealth.com


RACHELLE'S RECIPES: BANANA SPLIT BOMBE
Pour over chocolate and banana, and let stand for 1 minute. Whisk until combined. Set bowl over a pot of simmering water, and whisk until chocolate melts. Refrigerate, stirring occasionally, …
From oregonsmytherecipes.blogspot.com


Related Search