Graces Banana Split Fudge Recipes

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BANANA SPLIT FUDGE RECIPE



Banana Split Fudge Recipe image

Banana Split Fudge is a bite-sized version of Summer's favorite treat. Hello, delicious!

Provided by Aimee Shugarman

Categories     Candy

Time 3h40m

Number Of Ingredients 13

2 1/2 cups granulated sugar
3/4 cup unsalted butter
pinch of salt
1 cup heavy cream
1 instant banana cream pudding mix, 3.4 ounce box
11 ounces white chocolate chips, 1 package
7 ounces marshmallow fluff, 1 jar
3 ounces dried cherries, chopped
1/2 cup dried pineapple, chopped
1/2 cup white chocolate, melted
sprinkles, for garnish
mini semisweet chocolate chips, for garnish
m&m's milk chocolate m&ms, red, for garnish

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!

Nutrition Facts : ServingSize 1 piece, Calories 111 calories, Fat 5 g, Carbohydrate 17 g, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, Sodium 30 mg, Sugar 14 g

BANANA SPLIT FUDGE RECIPE



Banana Split Fudge Recipe image

This Banana Split Fudge recipe is the perfect summer treat! All the flavors you love in the classic ice cream sundae packed into bite-sized squares of fudge.

Provided by Aimee Shugarman

Categories     Candy

Time 3h20m

Number Of Ingredients 13

2 1/2 cups Granulated Sugar
3/4 cup Unsalted Butter
pinch of Kosher Salt
1 cup Heavy Whipping Cream
1 Box (3.4 Ounce) Instant Banana Cream Pudding Mix
1 Package (11 ounces) White Chocolate Chips
1 Jar (7 ounces) Marshmallow Fluff
3 ounces Dried Cherries, chopped
1/2 cup Dried Pineapple, chopped
1/2 cup White Chocolate morsels, melted
Sprinkles, for garnish
Mini Semisweet Chocolate Chips, for garnish
m&m's Milk Chocolate M&Ms, red, for garnish

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.

Nutrition Facts : Calories 109 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 12 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

BANANA FUDGE CAKE



Banana Fudge Cake image

You'll love the banana flavor throughout this moist, fudgy cake and fluffy frosting from Jan Gregory of Bethel, Ohio. "This recipe was given to me by my mother-in-law. It's a favorite at family gatherings," Jan reports.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 9

1 package chocolate fudge cake mix (regular size)
1 large ripe banana, mashed
FROSTING:
1/2 cup butter, cubed
1/4 cup water
5-1/2 cups confectioners' sugar, divided
1/4 cup baking cocoa
1 small ripe banana, mashed
1/2 teaspoon vanilla extract

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.

Nutrition Facts :

BANANA SPLIT FUDGE



Banana Split Fudge image

Banana splits are a classic. But what if you want something a little different. This banana split fudge is the perfect treat to bring a smile to your face and make your taste buds happy. You can even try adding some nuts or sprinkles on top if you want to take this dessert up a notch. This is one indulgence everyone should try at least once in their lives!

Provided by Jill

Categories     Dessert

Time 10m

Number Of Ingredients 12

1 stick of butter - softened
3/4 cup of sugar
1 teaspoon of Vanilla
1 cup of flour
1/8 teaspoon of salt
2 cups of White Chocolate Almond Bark - Melting Chocolate
1 can of Eagle-brand sweetened condensed milk - 14 ounces
1 can of Pineapple Tidbits
1/2 package of Jello Banana flavored Pudding
14 Maraschino Cherries
Hot Fudge - to Drizzle on top
Colored Sprinkles - for the top

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



Bora Bora Banana Split with Chocolate Rum Fudge Sauce image

Provided by Food Network

Number Of Ingredients 22

2 ripe bananas
1 ripe pineapple
1 cup sugar
1 cup amber rum
Chocolate Rum Fudge Sauce, recipe follows
1 cup heavy cream and 1 tablespoon confectioners' sugar whipped to soft peaks
Plantain Crisps, recipe follows
Coconut Sorbet, recipe follows
1 cup white sugar
1/2 cup good quality Cocoa Powder
4-ounces unsalted butter
1 cup dark rum
1 cup heavy cream
1 tablespoon vanilla extract
1/2 cup vegetable oil
2 green plantains, cut into thin slices lengthwise
Sugar
Ground cinnamon
1 can Coco Lopez
1 can unsweetened coconut milk
1 can water
2 tablespoons lime juice

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.

GRILLED BANANA SPLITS WITH HOT FUDGE AND RUM CARAMEL SAUCE



Grilled Banana Splits with Hot Fudge and Rum Caramel Sauce image

Everyone loves banana splits. But, hey, when the bananas are grilled to caramelized perfection and then topped with goodies -- watch out! This recipe is from"Emeril at the Grill" by Emeril Lagasse.

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Labor Day

Number Of Ingredients 9

6 firm-ripe unpeeled bananas, halved lengthwise
6 tablespoons honey
12 tablespoons (3/4 cup) packed light-brown sugar
Vanilla ice cream, for serving
Hot Fudge Sauce, for serving
Rum Caramel Sauce, for serving
2 cups lightly sweetened whipped cream, for serving
Finely chopped roasted lightly salted peanuts, for serving
6 maraschino cherries, for serving

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.

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.

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