Best Chunky Banana Bombs Recipes

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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.

CHOCOLATE PEANUT BUTTER BANANA BOMBS



Chocolate Peanut Butter Banana Bombs image

Came up with this recipe after making Recipe #271753 for my daughter. BF is a peanut butter-banana freak so this seemed like a great idea for the left over frosting. Feel free to use other fruits if desired. Cook time is chill time.

Provided by little_wing

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 4

8 ounces dark chocolate, chopped or 8 ounces bittersweet chocolate chips
1/4 cup cream
1/2 cup creamy peanut butter
6 ripe bananas, cut into 2-inch chunks

Steps:

  • Melt chocolate over double boiler, stirring almost constantly until smooth.
  • Whisk in cream and peanut butter until smooth.
  • Dip banana pieces in chocolate mixture and place on baking sheet lined with waxed paper.
  • Place in refrigerator and chill for 1 hour or until set.
  • If you have left over dipping mixture, you can repeat steps 3 and 4 for double-dipped bombs.

Nutrition Facts : Calories 224.9, Fat 17, SaturatedFat 8.3, Cholesterol 5.5, Sodium 56.2, Carbohydrate 21.4, Fiber 5.3, Sugar 8.4, Protein 5.9

BANANA BOMB



Banana Bomb image

Make and share this Banana Bomb recipe from Food.com.

Provided by Lidia M

Categories     Breakfast

Time 10m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 9

3 bananas, diced
1/3 cup raisins
1/3 cup zante currants
1/4 cup shredded coconut
6 pitted medjool dates, cut into small pieces
1/3 cup roasted peanuts, salty, finely ground
1/2 cup walnuts, cut into pieces
1/2 teaspoon carob powder
1 tablespoon stevia, leaves powdered*

Steps:

  • Combine all ingredients.
  • *You may want to powder the stevia leaves yourself rather than use the grinder, as this might cause them to become bitter.

BANANA BREAD.... BANANA BOMB BREAD



Banana Bread.... Banana Bomb Bread image

Make and share this Banana Bread.... Banana Bomb Bread recipe from Food.com.

Provided by Timothy H.

Categories     Quick Breads

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup butter
3/4 cup brown sugar
1 egg
1 1/4 cups mashed bananas
2 teaspoons applesauce

Steps:

  • Preheat oven to 350°F.
  • In a large bowl add flour, baking soda and salt.
  • Grease a 9x5 loaf pan.
  • In a separate bowl add butter and brown sugar and mix well.
  • Stir in egg, bananas and apple sauce blend together.
  • Pour into loaf pan, bake for 60 to 65 minutes, stick with a toothpick in the middle of the loaf until it comes out clean.
  • Let cool, then turn on to serving plate.

BANANA BREAD BOMBE



Banana Bread Bombe image

We raised the yum factor of classic banana pudding by adding slices of homemade banana bread to the mix. The ingredients are layered in a cookie-lined bowl, then unmolded onto a platter for a photo-worthy presentation.

Provided by Food Network Kitchen

Categories     dessert

Time 9h10m

Yield 10 to 12 servings

Number Of Ingredients 15

Nonstick cooking spray, for greasing the pan
1 cup sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs
3 ripe bananas (about 1 pound)
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 cup plus 1 tablespoon whole milk
Two 3.4-ounce boxes instant banana pudding mix
4 cups heavy cream
One 15-ounce box vanilla wafer cookies (about 95 cookies)
Warm caramel sauce, for drizzling

Steps:

  • Preheat the oven to 325 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray.
  • Cream the sugar and butter in the bowl of an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition.
  • Mash the bananas in a small bowl (you should have about 1 cup), add to the mixing bowl and beat until just combined. Turn the mixer to low and slowly add the flour, baking powder, baking soda, cinnamon, salt and 1 tablespoon of the milk and beat until just combined.
  • Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool on a rack for 15 minutes, then invert the bread onto the rack to cool completely, about 1 hour.
  • Add the pudding mix to a large bowl and whisk in the heavy cream. Whip until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.)
  • Slice the banana bread into 18 slices, each about 1/3 inch thick. Set aside.
  • Line a large glass bowl (10 inches wide at the top, 5 1/2 inches wide at the bottom and 4 inches tall) with plastic wrap, leaving at least 1 inch of overhang on all sides. Quickly submerge 1 vanilla wafer cookie into the remaining 1 cup milk, then place the cookie rounded-side up in the bottom of the prepared glass bowl. Continue to dip the cookies and line the bowl until you reach the very top of the bowl, using 55 to 60 cookies total. The cookies should not go over the edge of the bowl, so trim them if necessary.
  • Scoop 2 cups of the pudding over the cookies in the bowl, then use the back of a large wooden spoon to gently spread the pudding in one layer over all the cookies, making sure to go all the way to the top of the bowl. Spoon 1 cup of the pudding into the bottom of the bowl and spread it out into a flat layer. Top the pudding with some banana bread slices until mostly covered (you may need to cut up some of the pieces in order for them to fit properly). Top with 1/2 cup of the pudding and spread evenly to cover the bread. Repeat with another layer of banana bread, followed by 3/4 cup of the pudding. Repeat one more time, with another layer of banana bread and the remaining pudding (you will have more bread left).
  • Dip about 35 more cookies into the milk and lay in a flat layer over the top of the pudding. Top with the remaining banana bread slices. Fold over the plastic wrap to cover the bowl. Refrigerate until completely chilled and the cookies have softened, at least 6 hours and up to overnight.
  • When ready to serve, carefully invert the bowl onto a large serving platter or cutting board, then use the plastic wrap lining to ease the bombe out of the bowl. Cut into wedges and drizzle with caramel sauce before serving.

CHUNKY BANANA BOMBS



Chunky Banana Bombs image

I love muffins and this recipe allows me to eat 6-8 muffins all at once after a workout. I got inspired by my gym trainer with all his crazy ideas. Having a magic bullet or a real good blender is a must for this. http://www.mealitary.com/desserts/chunky-banana-bombs/

Provided by mealitary

Categories     Oatmeal

Time 30m

Yield 6 muffins, 4-6 serving(s)

Number Of Ingredients 8

80 g buckwheat groats
200 ml simply egg whites
40 g chocolate whey protein powder
30 ml coffee
15 ml walden farms caramel syrup
1 frozen bananas, sliced up or 100 g frozen bananas
1 tablespoon fat free Greek yogurt
30 ml unsweetened chocolate almond milk

Steps:

  • Pre-heat oven at 450°F.
  • Put the buckwheat, egg whites and whey protein inside magic bullet.
  • Blend for about 1 minute.
  • Pour the content inside a bread pan.
  • Microwave for 1 minute.
  • Stir the content for a few seconds and leave the mix on the side for now.
  • Put the caramel syrup, coffee, fat free yogurt, and almond milk into magic bullet.
  • Blend for about 1 minute.
  • Pour content into the bread pan and stir it up with the first mix.
  • Pour content into a muffin pan.
  • Spread the chopped up frozen bananas across all muffins.
  • Place muffin tray into oven for about 20-25 minutes.

Nutrition Facts : Calories 72.9, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.1, Sodium 87.3, Carbohydrate 11.4, Fiber 1.3, Sugar 4.4, Protein 6.7

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