BANANA BREAD BOMBE
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
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.
BANANA BOMB
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
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.
CHOCOLATE PEANUT BUTTER BANANA BOMBS
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
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 BREAD.... BANANA BOMB BREAD
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
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 SPLIT BOMBE
Who knew everyone's favorite split would grow up to be such a looker? Beneath a drizzle of chocolate lie stripes of vanilla, chocolate, and pistachio ice cream, all atop a surprise core of banana cake. Just try telling your inner child to wait for dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Make the bombe: Spread vanilla ice cream in an even layer on bottom and up sides of a 5-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 20 minutes. Using an offset spatula, smooth the surface of the ice cream layer. Freeze again until very firm, at least 1 hour.
- Meanwhile, place chocolate and banana in a heatproof 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. Set bowl over a pot of simmering water, and whisk until chocolate melts. Refrigerate, stirring occasionally, until thick 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 not 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.
- Place banana cake over chocolate ice cream, top side up, and press gently until cake fits snugly against ice cream. (If vanilla ice cream and ganache layers extend beyond top of cake, trim them with a sharp knife.) Cover with plastic wrap, and freeze overnight (or up to 3 days).
- To unmold bombe, dip bowl in a larger bowl of 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 ice cream drips off platter, and freeze until bombe is very firm, about 1 hour.
- Make the topping: Place chocolate and shortening in a heatproof bowl set over a pot of simmering water. Stir until chocolate and shortening melt. Let cool slightly, then slowly pour on top of bombe, spiraling in concentric circles to create a solid center with long drips down the sides. Sprinkle pistachios on top, and freeze until chocolate is set, about 10 minutes.
- Run a large knife under hot water, and dry well. Use it to slice bombe into wedges, as you would a cake, wiping knife clean between cuts.
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