BANANA CURL RECIPES

Steps:

• Give the bananas a smooth mash with the back of the spoon. If chunks remain, it wasn’t ripe enough and you may need a food processor to smooth things out. No biggie.
• Stir together with the vanilla extract. Dab a little on vanilla your wrists as you go. Whip the cream with the sugar until stiff peaks form.
• Add about 1/3 of the whipped cream to the banana mixture, stirring well to combine. Fold the banana mixture into the rest of the whipped cream and whip it a few times to help incorporate, if necessary. Refrigerate in little glasses about 30 minutes, or until needed. Before serving, use a vegetable peeler to slowly shave chocolate curls on top of the mousse. The key is to go slowly. Also, milk chocolate is easier to curl than the more brittle dark chocolate.

Steps:

• Preheat oven to 350°F (180°C). Chop peanuts using Food Chopper. Prepare brownie mix according to package directions; stir in 1/2 cup (125 mL) of the peanuts. Pour into Square Baker or Small Baker. Bake according to package directions or until wooden pick inserted into center comes out clean. Cool completely.Using Egg Slicer Plus®, slice two of the bananas; place in single layer over brownie. In Classic Batter Bowl, combine pudding mix and milk; whisk just until mixture begins to thicken. Gently fold in 2 cups (500 mL) of the whipped topping. Spread pudding mixture over bananas. Refrigerate 30 minutes.Slice remaining banana. Sprinkle remaining peanuts over pudding mixture. Attach open star tip to Easy Accent® Decorator; fill with remaining whipped topping. Cut dessert into squares; garnish with whipped topping, banana slices and chocolate curls, if desired.Slice remaining banana. Garnish each square with banana slices, chocolate curls, if desired, and a strawberry fan. Serve using Mini-Serving Spatula.