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Category: dessert
Prep Time: Cook Time: Total Time:
Chocolate Banana Layers
4-1/2 cups C&H Pure Cane Ultrafine Baker`s Sugar
1 cup evaporated milk (not condensed)
1 cup butter
2 cups semi-sweet chocolate chips
2 cups bittersweet chcolate chips
2 tsp. vanilla extract
3/4 cup bananas, very ripe, mashed
1 cup pecans, chopped
Combine sugar, milk, and bananas in a saucepan and boil for 6
minutes. Pour over butter and chips. Add vanilla. Beat with wooden
spoon until it loses its gloss. Add pecans.
Banana Split Layer
1 cup C&H Pure Cane Ultrafine Baker`s Sugar
1/2 cup buttermilk
1/3 cup corn syrup
1/2 cup butter, divided
2 cups C&H Pure Cane Powdered Sugar
1 tsp. vanilla extract
1/2 cup cherries, Maraschino, chopped (may use dried cherries)
1/2 cup dried pineapple, chopped
1/2 cup banana chips, dried and chopped
1/2 cup coconut, dried flaked, unsweetened
Combine sugar, buttermilk, corn syrup, and 1/4 cup butter saucepan
and cook until the mixture reaches 240°F on a candy thermometer. Add
remaining 1/4 cup butter, powdered sugar, and vanilla. Using
different wooden spoon than you used for the Chocolate-Banana Fudge,
beat mixture until it loses its gloss. Stir in cherries, pineapple,
banana chips, and coconut. Pour half of the chocolate fudge into a
greased or parchment-lined 9 x 13-inch pan. Cover with the banana
split fudge and finish with the remaining chocolate fudge. Chill
until set.
Serving Size:
Makes about 2-1/2 pounds
Credit:
Recipe Developed and Tested By Contest Winner Amy V. Hachigian-Gould,
M.D.
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Banana Split Fudge
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Category: dessert
Prep Time: Cook Time: Total Time:
Chocolate Banana Layers
4-1/2 cups C&H Pure Cane Ultrafine Baker`s Sugar
1 cup evaporated milk (not condensed)
1 cup butter
2 cups semi-sweet chocolate chips
2 cups bittersweet chcolate chips
2 tsp. vanilla extract
3/4 cup bananas, very ripe, mashed
1 cup pecans, chopped
Combine sugar, milk, and bananas in a saucepan and boil for 6
minutes. Pour over butter and chips. Add vanilla. Beat with wooden
spoon until it loses its gloss. Add pecans.
Banana Split Layer
1 cup C&H Pure Cane Ultrafine Baker`s Sugar
1/2 cup buttermilk
1/3 cup corn syrup
1/2 cup butter, divided
2 cups C&H Pure Cane Powdered Sugar
1 tsp. vanilla extract
1/2 cup cherries, Maraschino, chopped (may use dried cherries)
1/2 cup dried pineapple, chopped
1/2 cup banana chips, dried and chopped
1/2 cup coconut, dried flaked, unsweetened
Combine sugar, buttermilk, corn syrup, and 1/4 cup butter saucepan
and cook until the mixture reaches 240°F on a candy thermometer. Add
remaining 1/4 cup butter, powdered sugar, and vanilla. Using
different wooden spoon than you used for the Chocolate-Banana Fudge,
beat mixture until it loses its gloss. Stir in cherries, pineapple,
banana chips, and coconut. Pour half of the chocolate fudge into a
greased or parchment-lined 9 x 13-inch pan. Cover with the banana
split fudge and finish with the remaining chocolate fudge. Chill
until set.
Serving Size:
Makes about 2-1/2 pounds
Credit:
Recipe Developed and Tested By Contest Winner Amy V. Hachigian-Gould,
M.D.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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