Banana Fudge Teardrops Recipes

2-INGREDIENT BANANA FUDGE

Steps:

• Puree the bananas in a blender.
• Melt 1 tablespoon of coconut oil in a non-stick saute pan over medium heat and then add the banana puree.
• Stir continuously for about 20 minutes.
• Add 1 tablespoon of coconut oil, stir until well combined, then add the final tablespoon of coconut oil and continue to stir for another 10 minutes, or until the banana mixture turns dark and sticky.
• Spoon the banana mixture onto a greased plate or in a parchment-lined loaf pan and allow it to cool in the fridge.
• Cut the fudge while it's cold, then allow it to come to room temperature before serving.

BANANA FUDGE (3 INGREDIENTS!)

Steps:

• Line a 12 count muffin tray with muffin liners and set aside.
• In a large mixing bowl, add your mashed bananas and set aside.
• In a microwave safe bowl or stovetop, melt your coconut oil with your nut butter. Pour into the mixing bowl and stir through the mashed banana until fully incorporated.
• Divide mixture amongst muffin tins and refrigerate or freeze until firm.v

BANANA FUDGE RECIPE - (3.6/5)

Steps:

• Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan. Combine sugar, milk, corn syrup, banana, and salt in large 3 quart saucepan. Mix thoroughly. Bring to boil on high heat, stirring constantly. Reduce heat to medium and continue to boil mixture without stirring until it reaches 238F or until a small amount forms a soft ball in cold water. Remove from heat and stir in nutmeg, vanilla, and butter. Let cool to 120F. Beat the mixture until it becomes very thick and loses some of its gloss. Quickly pour into a buttered 8" square pan.

BANANA-FUDGE TEARDROPS

Steps:

• Spray a 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with cooking spray; set aside. Place bananas in a medium bowl, and mash with a fork until fairly smooth (or place in the bowl of a food processor and process). Set aside.
• Heat 2 tablespoons ghee in a heavy, medium saucepan over medium-low heat. Add the bananas and sugar. Cook, stirring constantly with a wooden spoon, over medium-low heat until combined. Gradually drizzle in the remaining ghee while stirring until all the moisture evaporates. Stir the sides and corners of the pan as well as the bottom until mixture becomes sticky and brown, 10 to 15 minutes. Add the ginger and cinnamon, and continue to cook, stirring, until mixture is very thick and comes together to form a loose ball around the spoon, 10 to 20 minutes more. Transfer immediately to the prepared pan, and pat or spread out until even. Let cool to room temperature, about 2 hours. (Fudge may be made up to this point up to 1 day ahead -- but not longer or it will not cut neatly. Leave at room temperature.)
• Loosen the edges of the fudge from the pan with a paring knife or small offset spatula. Turn out the fudge onto a parchment-lined work surface. Leave fudge as is, with smooth-side up. Working in a draft-free area, transfer silver leaf to the surface of the fudge by quickly turning the silver leaf over onto the fudge, with the paper on top. Rub gently with your fingers on the paper to help the silver leaf stick to the fudge. Peel off the paper; discard. Repeat with second sheet if needed.
• Cut shapes from the fudge with teardrop cutters, or any small cutters. Fudge may also be cut in a diamond pattern or into squares, using a sharp kitchen knife. (If fudge is too soft to cut neatly, transfer to the refrigerator for 30 minutes to harden slightly.) Once cut, fudge is best eaten the same day.

TUNNEL OF FUDGE BANANA CAKE

Steps:

• For the fudge filling:.
• Finely chop the chocolate and place into a medium heat-proof bowl.
• Heat the cream and butter in a small pot until the butter has melted and the cream is gently steaming.
• Pour this over the chocolate in the bowl. Let sit for 5 minutes then gently stir until all the chocolate has melted.
• Let this mixture cool at room temperature for 45-60 minutes, stirring occasionally, until thickened but still pipeable.
• Prepare the pan:.
• Preheat the oven to 350 degrees F.
• Use the 2 tablespoons of softened butter and a pastry brush to coat a 12-cup bundt pan very well. Add the cocoa powder to the the pan, tilting and tapping the pan to coat as much of the inside as possible. Tap out any excess cocoa powder.
• For the cake:.
• In a large bowl, beat the butter, granulated sugar and dark brown sugar together until smooth. Beat in the eggs one at a time until smooth. Add the salt, vanilla, baking powder, vegetable oil and mashed banana and stir together until well-combined.
• Add the flour and cocoa powder to the bowl and mix until just combined.
• Scoop 3 cups of the cake batter into the prepared bundt pan. Spread out into an even layer.
• Transfer the thickened, cooled fudge filling to a piping bag. Pipe the fudge filling in a thick ring all the way around in the centre of the batter.
• Cover the fudge filling with the remaining cake batter and spread out evenly in the pan.
• Bake for 35-40 minutes. The cake will look risen and dry on top. You won't be able to test this cake with a toothpick as the centre will still be gooey when the cake is finished baking, so you must ensure your oven is at the correct temperature.
• Remove the cake from the oven and let cool for 20 minutes in the pan. Loosen the edges of the cake with a small spatula or butter knife, flip the cake out onto a wire rack and leave to cool completely.
• For the frosting:.
• In a small bowl, stir together the powdered sugar, cocoa powder and milk until smooth.
• Spoon over the top of the cooled cake, letting it drip down the sides of the cake. Top with the dried banana chips and leave the icing to set for a few minutes before cutting into the cake.
• Tools:.
• 12-cup Nordicware Classic Bundt Pan (aka Anniverary Bundt Pan). Buy it now on Amazon: https://www.amazon.com/Nordic-Ware-12-Cup-Bundt-Pan/dp/B0000CFLM2.