BANANA SPLIT BREAD
I developed this recipe in an effort to add pizzazz to my plain banana bread. I was pleased with the results, and so were my family and friends! -Janis Allnatt, Rochester, New York
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries and walnuts. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 225 calories, Fat 10g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 117mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA SPLIT TART
Try our take on an ice cream shop classic with our Banana Split Tart! We love the idea of combining two favorite desserts into one tasty treat!
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Remove crusts from foil plates. Place one crust on top of second crust. With rolling pin, roll out into 12-inch round. Roll in 1/2-inch of edge, forming border. Prick crust generously with fork. Place on baking sheet. Bake 15 min. Cool 15 min. or until completely cool.
- Beat pudding mix and milk in large bowl with whisk 2 min.; spread over crust. Arrange banana slices on top of pudding. Microwave jam on HIGH 20 sec.; spread over pudding and bananas. Top with strawberries.
- Drizzle top with melted chocolate. Refrigerate 10 min.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 2.44 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
BANANA SPLIT TART
Top an easy unroll-and bake Pillsbury refrigerated pie crust with a yogurt filling and fresh strawberries.
Provided by looneytunesfan
Categories Tarts
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°F Remove pie crusts from pouches; unroll 1 crust flat in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
- Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
- Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
- Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Cut into wedges. Store in refrigerator.
Nutrition Facts : Calories 175.9, Fat 10.4, SaturatedFat 3.8, Sodium 172.8, Carbohydrate 20.1, Fiber 1.1, Sugar 6, Protein 1.6
BANANA SPLIT TART RECIPE - (4.6/5)
Provided by Nicole S
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust flat in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round. Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork. Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes. Spread 1/4 cup of the melted chocolate chips evenly over cooled baked crust. Spread yogurt over chocolate. Arrange banana slices on top of yogurt. Spread pie filling evenly over top. Arrange strawberries over pie filling. Drizzle remaining melted chocolate over top. Cut into wedges. Store in refrigerator.
BANANA TARTE TATIN
Bananas go tres tropical in this twist on a classic French upside-down tart, traditionally made with apples.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Roll out pastry on a lightly floured work surface to a 13 1/2-inch square. Using a large skillet as a guide, cut out a 12-inch round. Transfer pastry round to a baking sheet lined with parchment paper, and refrigerate until firm, about 15 minutes. Make three 1/2-inch slits in center of round; set pastry aside at room temperature.
- Melt butter in a 12-inch skillet over medium-high heat. Stir in sugar, cinnamon, and salt. Cook, swirling skillet occasionally, until mixture turns medium amber, about 3 minutes.
- Arrange bananas in skillet, overlapping slightly. Cook, without stirring, 3 minutes. Drizzle vanilla and rum over bananas, and cook until most of the rum has evaporated and liquid has thickened, about 1 1/2 minutes. Remove from heat.
- Place pastry round on top of bananas, and transfer to oven. Bake until pastry is golden brown and puffed, about 25 minutes. Remove from oven, and carefully invert the tart onto a serving plate. Whisk creme fraiche until fluffy, about 3 minutes. Serve dessert warm or at room temperature with the creme fraiche.
BANANA PUDDING TART
Here's a tart version of the classic banana pudding. Use the entire box of vanilla wafers, reserving 1/4 cup to sprinkle on the whipped cream topping. Add chai spice to make it interesting! -Tania Gordon, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place bananas on a foil-lined rimmed baking sheet. Bake until tender and skins are dark brown, 25-30 minutes. Let cool for 15 minutes., Meanwhile, mix wafers and butter. Press crumbs onto bottom and up sides of an ungreased 11-in. tart pan. Refrigerate 30 minutes., Peel bananas; place a large bowl. Add milk, brown sugar, eggs and yolks, cinnamon and nutmeg; mix until combined. Pour filling into chilled crust. Place pan on a baking sheet. Bake until filling is set, 25-30 minutes., Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Top with whipped cream and additional crushed vanilla wafers, if desired.
Nutrition Facts : Calories 336 calories, Fat 18g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 148mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
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