Banana Caramel Smores Recipes

BANANA-CARAMEL S'MORES

Steps:

• Toast the marshmallow: Thread marshmallow onto a metal skewer and hold over medium-high heat, rotating, until golden brown, 1 to 2 minutes.
• Assemble the s'more: Sandwich 1 square of caramel-filled chocolate, 1 toasted marshmallow and 2 banana slices between 2 chocolate graham cracker halves.

GRILLED BANANA S'MORES

Steps:

• Heat a grill to medium (350 degrees F). Leave bananas in their skins and make 1 slit down the length of each banana. Pack the slits with brown sugar.
• Put the banana(s) on the grill and grill until soft and charred, about 5 minutes. Remove them to a cutting board and set aside to cool slightly. Peel the skins from the bananas and cut into 1/2-inch thick slices. Meanwhile, put the marshmallows on skewers and toast over the grill until brown and melty, about 2 minutes. You can also brown the marshmallows using a hand-held torch.
• To assemble, spread some peanut butter on graham crackers and top with bananas and marshmallows. Cover with another cracker and serve. Enjoy!

CARAMEL BANANA CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
• Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
• Remove from heat and cool.
• Spread half of the banana mixture on half of one crepe.
• Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
• Repeat with the other crepe.
• Serve with whipped cream and a drizzle of caramel sauce.
• Enjoy!

BANANAS IN CARAMEL SAUCE

Steps:

• Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
• Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

CAMPFIRE S'MORES BANANA BOATS

Steps:

• Cut 4 (12-inch) sheets of foil.
• Make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket.
• Fill each banana with 2 tablespoons chocolate chips, 2 tablespoons marshmallows and 2 tablespoons cereal.
• Wrap each banana in foil, making sure that foil opening is on top. Using tongs, set wrapped bananas in coals of campfire; cook 8 to 10 minutes. Carefully remove from fire; peel back foil.

BANANA S'MORES

Steps:

• In small bowl, mix cracker crumbs, Bisquick mix and sugar. Stir in butter until moistened. Press in bottom of ungreased 8-inch square microwavable dish. Microwave uncovered on High 1 minute 30 seconds to 3 minutes, rotating dish 1/2 turn every minute, until crust bubbles up slightly and then begins to flatten. Cool 10 minutes on cooling rack.
• Peel and slice bananas; dip into lemon juice. Arrange on cooled crust.
• In medium bowl, beat milk and pudding mix (dry) with wire whisk or electric mixer on low speed until smooth. Stir in marshmallows. Spread mixture over bananas. Sprinkle with chocolate chips. Refrigerate up to 1 hour before serving. Store covered in refrigerator.

COOKOUT CARAMEL S'MORES

Steps:

• Top 4 graham cracker halves with toasted marshmallows. Drizzle with caramel topping and chocolate syrup; top with remaining crackers.

BANANA S'MORES

Steps:

• Prepare your smore by putting the 4 banana slices on one graham cracker. Put chocolate on the other one.
• Roast your marshmallow to doneness.
• Now put the marshmallow on top of graham cracker with the chocolate. Take the one with the banana and flip it on top of the marshmallow. Hold down on the top and pull the roasting stick out, leaving the marshmallow inside.
• Now sit back and enjoy your Banana S'More. When done, make another one!

BANANA-CARAMEL SAUCE

Steps:

• In a large skillet, heat sugar with water, stirring to dissolve sugar. Boil (without stirring) until golden brown, 5 to 8 minutes.
• Immediately add heavy cream and butter (mixture may sputter and clump); cook, stirring, until smooth. Add thinly sliced bananas; stir to coat.

BANANA CARAMEL TOPPING

Steps:

• In a large saucepan, combine the ice cream topping, lemon juice, cinnamon and lemon zest. Cook and stir over medium heat until heated through. , Just before serving, stir in bananas and extract. Serve over ice cream.

SO YUMMY GRILLED BANANAS WITH CARAMEL SAUCE AND CREMA MEXICANA

Steps:

• Make caramel:.
• Melt butter in medium saucepan over medium-low heat, then add brown sugar and whipping cream
• Simmer over medium heat and stir occasionally (about 8 minutes).
• Sauce is ready when it is golden brown; it will thicken as it cools.
• Cool completely, then pour into a container (I use one of those squeeze bottles to take with our camping stuff).
• It's OK to keep at room temp, but I would put in fridge if you want to keep longer than a couple of days.
• Prepare bananas:.
• Combine sugar and cinnamon.
• Slice each banana in half lengthwise.
• Roll each banana half in cinnamon sugar, until completely coated.
• Grill coated bananas over hot coals (ideally, you will grill them after dinner, when the coals are nicely glowing; we don't want a raging fire here).
• Grill bananas until the sugar begins to carmelize, but be careful; don't let them burn.
• To serve, put two banana halves on a plate, drizzle with caramel sauce and serve with a dollop of crema Mexicana.

BANANA CARAMEL PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the condensed milk into a small baking dish, and cover with aluminum foil. Place the dish in a larger baking pan. Pour boiling water into the larger pan so it surrounds the smaller dish and comes half way up the sides. Place in preheated oven. Bake 1 hour, stirring twice, until milk turns light brown, thick, and caramelized.
• Slice the bananas and arrange on bottom of the graham cracker crust. Pour caramelized milk over bananas, and cool 30 minutes in the refrigerator.
• Place the heavy cream in a medium bowl, and whip until soft peaks form. Gradually add the confectioners' sugar; and continue whipping until stiff peaks form. Spread whipped cream over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving.