Bananabomb Recipes

Steps:

• Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.
• Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
• Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
• Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest.

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.

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.

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.

Steps:

• Insert a toothpick into each banana piece. Arrange bananas, toothpick side up, on a parchment-lined baking sheet and freeze until firm, 2 hours.
• In a medium microwave-safe bowl, heat chocolate chips in 10-second increments, stirring between each, until melted and smooth. Working quickly, dip each banana piece in chocolate, shake off excess, and cover with sprinkles. Chocolate should set quickly, but if necessary, freeze pops to harden coating before serving.