Best 5 Banana Sundae With Chili Pepper Marshmallows Recipes

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Indulge in a tantalizing culinary journey with our delectable Banana Sundae with Chili Pepper Marshmallows, a symphony of flavors that will ignite your taste buds. Embark on a sweet and spicy adventure as you explore this unique dessert, featuring fluffy banana-cinnamon ice cream, a rich chocolate sauce, and a medley of chili pepper marshmallows that add a touch of heat. But that's not all; discover three additional recipes that will elevate your dessert experience. Dive into the creamy delight of our Chocolate Mousse with Raspberry Sauce, a classic combination that never fails to impress. Treat yourself to the irresistible Chocolate-Dipped Strawberries, a simple yet elegant indulgence that will leave you craving more. And for those who love a fruity twist, our Strawberry Sundae with Lemon Sauce offers a refreshing and tangy variation on the classic sundae. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more.

Here are our top 5 tried and tested recipes!

BANANA SUNDAE DESSERT



Banana Sundae Dessert image

This banana sundae dessert is sure to be a family favorite! You get a taste of chocolate, banana and strawberries in every bite of the frosty treat. It does take a while to assemble, but it's worth it in my book. -Caroline Wamelink, Cleveland Heights, Ohio

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 servings.

Number Of Ingredients 8

1 package (12 ounces) vanilla wafers, crushed
1/2 cup butter, melted
2 tablespoons sugar
6 cups chocolate chip ice cream, softened if necessary
4 large firm bananas, sliced
2 jars (11-3/4 ounces each) hot fudge ice cream topping, divided
6 cups strawberry or cherry ice cream, softened if necessary
Optional toppings: whipped cream, maraschino cherries, chopped walnuts, banana slices and colored sprinkles

Steps:

  • In a bowl, mix wafer crumbs, melted butter and sugar; press onto bottom of a 13x9-in. dish. Freeze 15 minutes., Spread chocolate chip ice cream over crust. Layer with bananas and 1-1/2 jars fudge topping (about 1-1/2 cups). Freeze, covered, at least 30 minutes., Spread strawberry or cherry ice cream over top. Freeze, covered, 6 hours or overnight., Remove from freezer 10 minutes before cutting. Warm remaining fudge topping; drizzle over top. Serve with toppings as desired.

Nutrition Facts : Calories 550 calories, Fat 25g fat (13g saturated fat), Cholesterol 56mg cholesterol, Sodium 224mg sodium, Carbohydrate 77g carbohydrate (52g sugars, Fiber 3g fiber), Protein 6g protein.

BANANA S'MORES SUNDAE



Banana S'mores Sundae image

Make and share this Banana S'mores Sundae recipe from Food.com.

Provided by Food.com

Categories     Frozen Desserts

Time 9m

Yield 2 Sundaes, 2 serving(s)

Number Of Ingredients 7

2 bananas
1/4 banana, for garnish
2 tablespoons turbinado sugar
15 -20 pieces miniature marshmallows
1 -2 graham cracker
store-bought chocolate syrup
2 scoops ice cream

Steps:

  • Use a knife to slice and carve out a top of bananas in lengthwise.
  • Sprinkle turbinado sugar on the bananas and torched them with a blowtorch.
  • ( Or you can run them under the broiler).
  • Lay out mini marshmallows and torched them again.
  • Lay out crushed graham cracker and pour chocolate syrup.
  • **make room to middle of banana for ice cream.
  • Slice banana and sprinkle sugar and torch to brûlée consistency.
  • Sprinkle finely crushed graham cracker on the middle of bananas.
  • Scoop ice cream and add finely crushed graham cracker and pour chocolate syrup.
  • Put sliced brûlée banana on top of ice cream for garnish.

Nutrition Facts : Calories 269.6, Fat 8.1, SaturatedFat 4.7, Cholesterol 29, Sodium 70.8, Carbohydrate 48.6, Fiber 4, Sugar 31.3, Protein 4

BANANA PEPPER SAUERKRAUT



Banana Pepper Sauerkraut image

Provided by Guy Fieri

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 cups best-quality sauerkraut, drained
1 1/2 cups jarred banana peppers, drained
1/4 cup apple cider vinegar
2 to 3 tablespoons pickled jalapeno rings
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon granulated garlic

Steps:

  • In a food processor, combine the sauerkraut, banana peppers, vinegar, jalapenos, salt, black pepper, cayenne pepper and granulated garlic. Pulse until finely chopped and well combined. Taste and adjust the seasoning as desired.

GOTHAM SUNDAE



Gotham Sundae image

Provided by Food Network

Categories     dessert

Time 3h

Yield 18 servings

Number Of Ingredients 34

1 quart chocolate ice cream
1 quart vanilla ice cream
1 quart strawberry ice cream
Pineapple upside-down sauce, recipe follows
Strawberry sauce, recipe follows
Cocoa whipped cream, recipe follows
Butterscotch sauce, recipe follows
Rich chocolate syrup, recipe follows
Chocolate-dipped frozen banana bonbons, recipe follows
1 pineapple
1 cup pineapple juice
2 tablespoons dark rum
2 teaspoons cornstarch
4 tablespoons (1/2 stick) unsalted butter
1 cup light brown sugar
2 pints strawberries, washed and trimmed
1/2 cup sugar
2 tablespoons Grand Marnier
1/2 cup heavy cream
2 teaspoons cocoa powder
2 teaspoons confectioners' sugar
1/4 cup water
1 cup sugar
1/4 cup (1/2 stick) unsweetened butter
1 cup heavy cream
1 tablespoon dark rum (recommended: Jamaican)
1/2 cup sweetened condensed milk
8 ounces semisweet chocolate
1/2 cup strong brewed coffee
1 cup light corn syrup
8 ounces semisweet chocolate
6 bananas, peeled and cut into 1-inch chunks
Long toothpicks
1 cup chopped peanuts or toasted coconut

Steps:

  • After you are finished making the various sundae components, scoop ice cream into a very large oval dish or platter. Place a scoop of the pineapple and strawberry sauces on top of the ice cream with a dollop of the cocoa whipped cream. Drizzle on the butterscotch and chocolate syrups then stick 2 banana bonbons into the bowl.
  • Trim the pineapple and slice into long quarters. Cut the flesh from the skin and slice each quarter in 3, lengthwise. Chop into little pieces, taking care to catch the juice. Combine the pineapple juice and rum and whisk in the cornstarch, creating a slurry. In a saucepan, melt the butter and brown sugar to bubbling. Add the pineapple and bring to a boil. Add the slurry and cook until bubbling and the cornstarch cannot be tasted.
  • Slice the strawberries, and macerate half of them in the sugar and Grand Marnier until juicy. Before serving, stir in the remaining strawberries.
  • Using whisk or electric beater, beat cream until almost thickened. Add cocoa powder and confectioners' sugar and continue beating until the ingredients are blended in and the whipped cream is firm.
  • Combine the water, sugar, and butter in a large saucepan and cook over high heat until light amber, about 5 minutes. Stand back as far as possible and slowly drizzle the cream into the pan. It will bubble up and may splatter, so protect your hands with an oven mitt or towel. Add the rum and cook for 4 to 5 minutes, occasionally swirling the sauce around the pan, until thickened and a rich golden brown. Strain the sauce and stir in the sweetened condensed milk. Store in a sealed container. This sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer.
  • Finely chop the chocolate and put in a medium bowl. In a small saucepan, heat the coffee and corn syrup to a simmer. Pour the mixture over the chocolate and gently stir with a whisk until smooth and blended. Store in a sealed container. This syrup will keep for 4 weeks in the refrigerator or 6 months in the freezer.
  • Melt chocolate in a completely dry bowl or in the top of a double boiler set over barely simmering water. Pierce each of the banana chunks with 2 toothpicks. Dunk first into the chocolate to coat, then into the peanuts or coconut. Set on waxed paper-lined cookie sheet and freeze for 2 hours or overnight. For maximum flavor, let sit at room temperature for 10 minutes before serving.

BANANA SUNDAE WITH CHILI PEPPER MARSHMALLOWS



Banana Sundae with Chili Pepper Marshmallows image

Provided by Food Network

Categories     dessert

Time P1DT2h50m

Yield 2 servings

Number Of Ingredients 31

4 large egg whites
1/2 teaspoon cayenne
1/2 teaspoon chili powder
Cornstarch, for dusting pan and marshmallows
Confectioners' sugar, for dusting marshmallows and garnish
1 quart milk
3/4 cup heavy cream
1 1/2 cups sugar
1.16 ounces glucose solids
1.16 ounces dextrose powder
2 vanilla bean, split and scraped of seeds
16 large egg yolks
1.4 ounces powdered milk
2 sticks unsalted butter
2 cups confectioners' sugar, sifted
8 large egg whites
8 ounces cake flour
1/3 cup heavy cream
1/3 cup water
3 ounces sugar
1.4 ounces corn syrup
0.35-ounce cacao powder
3 ounces dark chocolate, finely chopped
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter
2 ripe bananas, peeled and sliced 1/2-inch thick
2 ounces banana liqueur
2 1/2 cups sugar, plus extra for dusting marshmallows
1/3 cup water
2.11 ounces glucose
8 gelatin sheets, soften in cold water

Steps:

  • To make chili pepper marshmallows. Dust a little cornstarch into a baking pan. Place the egg whites in a standing mixer bowl. In a small saucepan with a candy thermometer, put in the sugar, water, and glucose, bring to a boil. When the syrup reaches 248 degrees F, begin whipping the egg whites on high speed. Continue boiling the syrup until it reaches 266 degrees F. Keep the mixer on and remove the syrup from the heat and pour into the egg whites in a thin, steady stream between the whip and the side of the bowl. Lower the mixer speed to medium and stir in the softened gelatin sheets. Add the cayenne and chili powder. Immediately pour the prepared pan. Cover with plastic wrap and leave to dry out for 24 hours. Remove from the pan and cut with a knife into 1 by 1-inch squares, then roll them into a mixture of equal parts of confectioners sugar, sugar, and cornstarch. Save 1 cup for later.
  • To make the vanilla ice cream. In a medium saucepan, bring the milk and heavy cream to a boil. Combine 3/4 cup of the sugar with the stabilizer, glucose, dextrose, and vanilla bean. Add to the mixture to the milk, bring to a boil, then stir in the dry milk. In a standing mixer, whip the egg yolks and the remaining sugar, until light and fluffy. Remove the vanilla bean from the milk mixture. Pour a little of the hot milk mixture into the yolks mixture while mixing on low to temper the yolks. Then gradually mix in the remaining milk. Return the mixture to the saucepan with a candy thermometer and cook over medium heat, stirring constantly until it has reached 185 degrees F, about 2 to 4 minutes. Do not allow the custard to boil. Strain through a fine sieve into a large bowl. Cover loosely and quickly chill by placing the container in an ice-water bath, stirring from time to time. Immediately put the mixture into an ice-cream maker. Store in the freezer for 24 hours.
  • To make the triangle tuiles. Preheat the oven to 350 degrees F. Cut a triangle stencil, by cutting out a triangle shape in the middle of a sturdy plastic plate. In a standing mixer with a paddle attachment, cream butter until smooth, scraping the bowl. Add confectioners' sugar and mix well. Add egg whites and cake flour and mix until just smooth, not over mixing. On a silpat or parchment-lined baking sheet, spread batter thinly into a triangle stencil. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. Set aside and away from humidity.
  • To make the chocolate sauce. In a small saucepan, combine water with sugar, corn syrup, and cacao powder, bring to a boil. Add chocolate and vanilla extract and whisk until smooth. Set aside.
  • In a medium skillet, heat the butter on medium heat. Add banana slices and cook until they are tender and golden brown on both sides. Stir in the reserved 1 cup of chili pepper marshmallows and cook, stirring, for 3 minutes. Deglaze the skillet with the banana liqueur and remove the pan from the heat.
  • To serve, spoon about 3 tablespoons of banana mixture into a bottom of a Martini glass. Garnish the top with some chili pepper marshmallows. Using a propane blowtorch, gently brown the top of the marshmallows. Top with a scoop of vanilla ice cream and drizzle chocolate syrup on top. Garnish with 2 cookie triangles and dust with confectioners' sugar. Serve immediately.

Tips:

  • Choose ripe but not overripe bananas for the best flavor and texture.
  • If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off to drizzle the chocolate sauce.
  • To make the chili pepper marshmallows even spicier, add a pinch of cayenne pepper to the mixture.
  • For a fun presentation, serve the banana sundaes in individual parfait glasses or small bowls.
  • Top the sundaes with additional whipped cream, chocolate sauce, and chili pepper marshmallows, if desired.

Conclusion:

The banana sundae with chili pepper marshmallows is a unique and delicious dessert that is perfect for any occasion. The combination of sweet and spicy flavors is sure to tantalize your taste buds. With a few simple ingredients and a little bit of effort, you can easily make this recipe at home. So next time you're looking for a special treat, give this banana sundae a try.

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