Banana Sundae Wraps With Custard Sauce Recipes

GRILLED BANANA SPLIT SUNDAE WITH BITTERSWEET CHOCOLATE SAUCE

Steps:

• Build charcoal fire or preheat gas grill.
• Slice bananas in 1/2 lengthwise and crosswise so each banana yields 4 pieces. Set aside. Mix the sugar and cinnamon, sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.
• Place bananas cut-side down on a clean cooking grate over direct low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and let cook 5 more minutes or until the skin pulls away from the banana.
• Remove skins from banana halves and place 4 banana halves in the bottom of each serving bowl. Top each serving with 2 scoops of ice cream. Ladle about 1/4 cup of heated chocolate sauce over each sundae¿let your taste determine the quantity here, add just a touch for a hint of chocolate or pour it on for a serious chocolate fix. Sprinkle each with 1 tablespoon of chopped nuts, top with whipped cream, and place a cherry or strawberry on top.
• Make the chocolate sauce up to 2 days in advance. Place chocolate in a medium size metal mixing bowl. Heat cream to almost boiling, add butter and sugar and stir to combine. Remove from heat and pour over chocolate. Whisk vigorously until melted, and well combined. Add liqueur and vanilla and stir constantly until mixture is cool the touch. Cover with plastic wrap and set aside or refrigerate up to 2 days. Warm before serving.

BANANA ICE SUNDAES WITH FUDGE SAUCE

Steps:

• Slice two bananas into a blender or food processor and blitz with the Yofu and sugar for 30 seconds or until smooth.
• Churn in an ice cream maker until it begins to thicken - 10-15 minutes. Or freeze in a shallow container, whisking every 1-2 hours to break up ice crystals.
• To make the sauce, melt the spread, add the sugar and syrup and cook gently until the sugar dissolves. Stir in the Soya Dream and boil for 2-3 minutes to make a sticky sauce. Remove from the heat and allow to cool.
• To serve, layer the banana ice in four glasses with slices of the remaining bananas and sauce, then top with drizzles of sauce and a few pecans.

BANANA SUNDAE SAUCE

Steps:

• In a small saucepan, melt the butter. Whisk in the confectioners' sugar, water and lemon juice until smooth. Cook over medium-low heat for 3-5 minutes, stirring occasionally. Remove from the heat; stir in vanilla and cinnamon. Fold in bananas. Serve warm over ice cream.

BANANA SUNDAE WRAPS WITH CUSTARD SAUCE

Steps:

• Prepare Custard Sauce: In a medium heavy saucepan, bring milk to a simmer.
• Meanwhile, in a medium bowl, whisk together egg, sugar, cornstarch and salt until pale yellow.
• Gradually whisk hot milk into egg mixture, return to saucepan.
• Cook, stirring constantly, over low heat until custard coats the back of a spoon.
• Transfer to a clean bowl, cool to room temperature and refrigerate until chilled.
• Prepare Egg Rolls: Peel bananas; quarter lengthwise.
• Lay egg roll wrappers on a flat surface with point facing you.
• Arrange 2 banana quarters on center of wrapper.
• Sprinkle with 1/2 tablespoon chocolate chips and 1 large marshmallow that's been halved or 4 mini marshmallows.
• Sprinkle with cinnamon.
• Fold and seal as directed on egg roll package.
• Repeat with remaining wrappers.
• In a deep skillet, pour oil 2 inches deep.
• Heat to 365 degrees F.
• Fry banana rolls one at a time, for 1 to 1 1/2 minutes or until deep golden brown.
• Drain well on paper towels; keep warm in a 250 degree F oven until all are fried.
• Serve warm with custard sauce and a scoop of vanilla ice cream, if desired.