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Sheet Pan Banana Split – Bake from Scratch

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This make-ahead dessert is the ultimate party trick. With all the components of a banana split—jammy strawberry preserves, fresh bananas, rich ganache, and a buttery Waffle Cone Crust—packed into ready-made servings, you’ll be the magician of the kitchen with one swing of the freezer door.

Sheet Pan Banana Split

  • 8 ounces (226 grams) cream cheese, softened
  • ½ cup (100 grams) granulated sugar
  • ¾ cup (240 grams) strawberry preserves, divided
  • ½ teaspoon (2 grams) vanilla extract
  • 1 cup (240 grams) cold heavy whipping cream
  • 3 large bananas (575 grams), sliced
  • 2 to 3 drops red liquid food coloring
  • Waffle Cone Crust (recipe follows)
  • Chocolate Ganache (recipe follows)
  • Sweetened Whipped Cream (recipe follows)
  • Garnish: chocolate shavings, banana slices, maraschino cherries, roasted peanuts, crumbled waffle cones, rainbow sprinkles
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until smooth, about 1 minute. Add sugar, and beat at medium speed until smooth. Beat in ½ cup (160 grams) preserves and vanilla until combined. Transfer to a large bowl.
  2. Clean bowl of stand mixer. Using the whisk attachment, beat cold cream at medium speed until thickened. Slowly increase mixer speed to medium-high, and beat until stiff peaks form, about 3 minutes. Using a whisk, fold about one-third of whipped cream into cream cheese mixture by hand until combined. Fold in food coloring and remaining whipped cream until no streaks remain. Set aside.
  3. In bottom of Waffle Cone Crust, pour Chocolate Ganache. Freeze until set, about 5 minutes.
  4. Arrange a single layer of banana slices, cut side down, on top of ganache. Spoon cream cheese mixture over bananas, spreading with an offset spatula. Dollop remaining ¼ cup (80 grams) preserves, 1 teaspoon (7 grams) at a time, on top of cream cheese mixture. Using a wooden pick, gently swirl preserves into cream cheese mixture. Freeze until set, about 6 hours or up to overnight.
  5. Let stand at room temperature for 10 minutes. Top with Sweetened Whipped Cream. Garnish with chocolate shavings, banana, cherries, peanuts, crumbled waffle cones, and sprinkles, if desired.

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Waffle Cone Crust

  • 3 cups (180 grams) crushed waffle cones (about 18 cones)
  • ⅔ cup (150 grams) unsalted butter, melted
  • ¼ cup (55 grams) firmly packed dark brown sugar
  • ¾ teaspoon (2.25 grams) kosher salt
  1. Preheat oven to 275°F (135°C). Line a 13×9-inch rimmed baking sheet with parchment paper.
  2. In a large bowl, stir together all ingredients. Press mixture into bottom and up sides of prepared pan.
  3. Bake until set and fragrant, 18 to 20 minutes. Let cool completely on a wire rack.

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Chocolate Ganache

  • ⅔ cup (113 grams) chopped 60% cacao dark chocolate
  • ½ cup (120 grams) heavy whipping cream
  1. In a medium heatproof bowl, place chocolate.
  2. In a small saucepan, heat cream over medium-low heat just until bubbles form around edges of pan. (Do not boil.) Pour hot cream over chocolate; let stand for 30 seconds. Starting in center of bowl, slowly stir with a rubber spatula until well combined. Use immediately.

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Sweetened Whipped Cream

  • 1½ cups (360 grams) cold heavy whipping cream
  • 1 tablespoon (12 grams) granulated sugar
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium speed. Gradually add sugar, beating until medium-stiff peaks form, 2 to 3 minutes.

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