Butterfinger Banana Split Recipes

Steps:

• Preheat your oil in a heavy-based pot for deep frying to 365 degrees F.
• In a large mixing bowl combine flour, cornstarch, baking powder, sugar, salt, and cinnamon. Make a well in the center and add the yolks and club soda. Using a whisk, stir from the inside working your way out, slowly incorporating the dry ingredients without forming any lumps. Peel the bananas and dip in the batter and coat well. Fry in hot oil for 4-5 minutes until batter is puffy and golden brown. Drain on paper towels when done.
• While bananas are cooking, prepare caramel sauce. Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Add the butter then carefully pour in the cream (it will bubble up) and continue to cook for another minute. Add a pinch of salt then cool before serving.
• To serve the banana split, cut the bananas lengthwise and top with a large scoop of vanilla bean ice cream. Pour warm caramel sauce over the top and finish with a sprinkle of banana chips and toasted pecans.

Steps:

• Line up ice cream scoops next to each other in an oval deep dish or a banana boat.
• Cut the ends of the banana off (about 1/4 inch) while still in the peel.
• Slice in half longways.
• Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put.
• Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce.
• Spoon the wet walnuts over all three scoops of ice cream.
• Top each scoop with some whipped cream and a cherry for each.
• Enjoy!

Steps:

• If you are using vanilla powder, combing powder and baking soda with the flour. If using extract, combine soda with flour and extract with the brown sugar.
• To prepare the gift jar, layer the ingredients as listed, tapping down after adding each layer.
• Attach card with the additional ingredient list and cooking direcions.
• Attach Tag:.
• Butterfinger Cookies.
• 3/4 cup butter, softened.
• 1/4 cup shortening, butter flavor is best.
• 1 large egg.
• 1 Jar Mix.
• Preheat oven to 350 degrees F.
• Beat together the butter and shortening. Add the egg and mix until combined. Pour the baking mix into the bowl and mix by hand.
• Shape into small 1 " balls, pressing them down with a fork in a cross-hatch.
• Bake at 350 F for 10-12 on greased cookies sheets.

Steps:

• To make cake, position rack in top third of oven; preheat to 350 degrees.
• Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper rounds. Butter and flour paper. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs, 1 at a time, beating well after each addition.
• Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen.
• Turn out cakes onto racks and cook. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)
• To make glaze, combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes. Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1°C glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.).

Steps:

• In a mixing bowl, combine milk and pudding mix until thickened and smooth.
• Set aside 1/3 cup crushed candy bars for topping.
• Folf in whipped topping, bananas, and remaining crushed candy bars into pudding.
• Spoon into serving dishes.
• Refrigerate until ready to serve.
• Sprinkle with reserved candy bars.

Steps:

• In a large bowl, beat milk and pudding mix for 2 minutes or until thickened. Set aside 1/3 cup crushed candy for topping. Fold whipped topping, bananas and remaining candy into pudding. , Spoon into serving dishes; Chill until serving. Sprinkle with the reserved candy just before serving.

Steps:

• Arrange two banana halves in each of 4 ice cream dishes. Top each with three scoops ice cream.
• Sprinkle with chopped Butterfinger, then drizzle with Nesquik.
• Top with whipped cream and a cherry. Serve immediately.