WHITE CHOCOLATE RAINBOW FROZEN BANANA RECIPE BY TASTY
Here's what you need: finger banana, white chocolate chip, rainbow sprinkles, popsicle sticks
Provided by Ochi Scobie
Categories Desserts
Yield 20 servings
Number Of Ingredients 4
Steps:
- Peel bananas and cut in half. Place popsicle sticks inside bananas and put on tray with parchment paper.
- Freeze for 1 to 3 hours, depending on how firm you want your bananas to be.
- Heat white chocolate chips in microwave at 30 second intervals until liquified.
- Coat bananas in white chocolate and sprinkle with rainbow sprinkles. Chocolate will harden so move quickly! Serve immediately or set aside and freeze for an additional 10 minutes.
- Enjoy!
Nutrition Facts : Calories 54 calories, Carbohydrate 6 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, Sugar 5 grams
CHOCOLATE-DIPPED FROZEN BANANAS
These are so colorful and festive looking it makes you feel like it's a party when you look at an assortment of them. And they couldn't be easier to make, even your kids could do it. You can use white chocolate too, for a more wintry or icy look.
Provided by Food Network
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut
- Line a sheet pan with waxed paper. Cut 1-inch off the end of each banana. Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour.
- Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally.
- Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer.
- Once frozen, store the bananas in an airtight container.
- Serving suggestion: To serve at a kid's party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.
CHOCOLATE ALMOND FROZEN BANANA RECIPE BY TASTY
Here's what you need: banana, dark chocolate, coconut oil, almond slice
Provided by Tiffany Lo
Categories Desserts
Yield 2 servings
Number Of Ingredients 4
Steps:
- Cut the bananas in half horizontally.
- Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
- In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
- Place almonds onto a plate. Dip the bananas into the chocolate coating, then roll or sprinkle on toppings.
- Place bananas in freezer until the coating has hardened.
- Enjoy!
WHITE CHOCOLATE BANANA CAKE
When I mentioned the recipe contest to my husband, he immediately suggested I enter this extra special cake. Packed with ripe bananas and white chocolate in the batter, it tastes wonderful even without the frosting.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating will after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in chocolate., Pour into three greased and floured 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Sprinkle with pecans. Store in refrigerator.
Nutrition Facts : Calories 581 calories, Fat 24g fat (11g saturated fat), Cholesterol 66mg cholesterol, Sodium 294mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE PEANUT BUTTER FROZEN BANANA RECIPE BY TASTY
Here's what you need: bananas, dark chocolate, coconut oil, peanut butter, almond milk
Provided by Tiffany Lo
Categories Desserts
Yield 8 servings
Number Of Ingredients 5
Steps:
- Cut the bananas in half horizontally.
- Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
- In a tall glass or mixing cup, add chocolate and coconut oil. Microwave in 30-second intervals for 1 minute and a half, and mix until smooth.
- In a bowl, mix the peanut butter and almond milk until smooth.
- Dip the bananas into the chocolate coating, then drizzle the peanut butter sauce on the banana.
- Place bananas in freezer until the coating has hardened.
- Enjoy!
Nutrition Facts : Calories 486 calories, Carbohydrate 53 grams, Fat 33 grams, Fiber 6 grams, Protein 6 grams, Sugar 34 grams
CHOCOLATE DIPPED FROZEN BANANAS
This is me and my brothers recipe for yummy frozen bananas.You will sure be surprised how quick and easy these are to make.
Provided by Cupcake-Princess
Categories Frozen Desserts
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut off a inch off the bottom of each unpeeled banana, and gently insert a popsicle stick into each one. Then unpeel bananas. Place banana's onto a baking sheet and freeze until frozen.
- In a double boiler melt chocolate chips and shortening. Dip frozen bananas into melted chocolate, then roll in coconut, chopped nuts, sprinkles, or anything you want.
- Eat immediatly or freeze to eat them another time. Enjoy!
FROZEN CHOCOLATE BANANAS
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Set an empty egg carton, upside-down, on a baking sheet. Cut 8 small holes in the top of the rounds to hold the pop sticks.
- Put the chocolate into a microwave-safe bowl. Microwave the chocolate on HIGH, stirring occasionally, until melted, about 1 to 2 minutes, depending on the power of your microwave. Stir in the oil and cool slightly.
- Skewer the bananas with a frozen pop stick. Dip the bananas into the chocolate mixture, freeze until the chocolate sets slightly, about 2 minutes. Roll the chocolate bananas in the nuts, and freeze until firm, about 4 hours. Serve frozen.
FROZEN BANANA TREATS
"I love making these treats with my 9-year-old son, Sam. He's in charge of cutting the bananas with a butter knife, pushing in the popsicle stick and rolling the chocolate-covered banana in the granola. It's such fun!" -Aimee Lawrence, Wimberley, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Sprinkle granola onto a large piece of waxed paper; set aside. In a microwave, melt chocolate chips; stir until smooth. Stir in peanut butter until blended., Insert a pop stick into each banana half. Spread with chocolate mixture; roll in granola. Wrap in foil and freeze for 24 hours.
Nutrition Facts : Calories 307 calories, Fat 15g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 60mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 7g fiber), Protein 8g protein.
COCONUT ALMOND FROZEN BANANA RECIPE BY TASTY
Here's what you need: finger banana, semi-sweet chocolate chips, almond, shredded coconut, popsicle sticks
Provided by Ochi Scobie
Categories Desserts
Yield 20 servings
Number Of Ingredients 5
Steps:
- Peel bananas and cut in half. Place popsicle sticks inside bananas and put on tray with parchment paper.
- Freeze for 1 to 3 hours depending on how firm you want your bananas to be.
- Combine almonds and coconut into a bowl.
- Heat semi-sweet chocolate chips in microwave at 30 second intervals until liquified.
- Coat bananas in chocolate and sprinkle with the almond and coconut mixture. Chocolate will harden so move quickly! Serve immediately or set aside and freeze for an additional 10 minutes.
- Enjoy!
Nutrition Facts : Calories 80 calories, Carbohydrate 7 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, Sugar 5 grams
FROZEN RHUBARB AND WHITE CHOCOLATE SOUFFLE
I quote and agree with everything Chef Anna Olson says about this recipe - one featured on her Food Network Canada TV program, SUGAR. "This recipe looks like a spectacular baked souffle without the effort or worry of whether it will sink! Essentially a light, frozen mousse, the rhubarb flavour compliments the white chocolate making it a refreshing dessert."
Provided by Gerry sans Sanddunes
Categories Frozen Desserts
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- THE RHUBARB: Simmer rhubarb, sugar and vanilla until soft.
- Puree, then set aside to cool.
- THE MOUSSE: Prepare 6 x 4oz ramekins by wrapping outsides with parchment or waxed paper rings to stand 2 inches above the ramekin's lip.
- Secure parchment with an elastic band or string.
- Over a pot of simmering water (or in a microwave) melt chocolate and set aside to cool. (Keep water simmering on stove.)
- Whip cream to soft peaks and chill.
- Over simmering water,whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes to warm eggs.
- Remove from simmer, and whisk chocolate into egg yolk mixture.
- Let mixture sit until at room temperature.
- Fold in whipped cream in two additions just until incorporated.
- Whip egg whites to medium-peak, and add the remaining 1 tbsp of sugar and a dash of salt.
- Fold one third of the egg-whites into mousse followed by the remaining two thirds.
- Quickly fold in the rhubarb.
- Spoon mousse into the ramekins, filling up over the edge of each ramekin.
- Freeze overnight- or at least 6 hours.
- TO ASSEMBLE: Simply remove the parchment/waxed paper and garnish the frozen mousse (what IS the plural of"mousse"?) with a few fresh berries.
Nutrition Facts : Calories 525.7, Fat 33.4, SaturatedFat 20.1, Cholesterol 148.2, Sodium 105.2, Carbohydrate 49, Fiber 0.7, Sugar 46.1, Protein 5.8
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