BANANA CARAMEL TOPPING
This dessert was made famous in New Orleans, and the recipe came from a hotel chef there. Guests rave about it when I make it, and it is very easy. -Angie Cassada, Monroe, North Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3-1/2 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
BANANAS IN CARAMEL SAUCE
A delicious, fast dessert. Impressive served when the sauce is still bubbling! Serve with coconut ice cream, if desired.
Provided by Sarah Hand
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 15m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 758.6 calories, Carbohydrate 79 g, Cholesterol 162.9 mg, Fat 50.9 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 31.8 g, Sodium 193.4 mg, Sugar 64.5 g
CARAMELIZED BANANAS
Steps:
- chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
- Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.
UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE
Hot toffee sauce makes sticky, warm banana cake even more of a treat
Provided by Sarah Cook
Categories Dessert
Time 1h55m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
- Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
- Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
- When the cake is cooked, poke it all over with the skewer - inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.
Nutrition Facts : Calories 802 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
CARAMEL BANANA CREPES RECIPE BY TASTY
Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, butter, brown sugar, cinnamon, bananas, whipped cream, caramel sauce
Provided by Tasty
Categories Breakfast
Yield 2 servings
Number Of Ingredients 11
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!
BANANA CHEESECAKE WITH CARAMEL SAUCE
Easy and delicious cheesecake. Looks fancy when served drizzled with caramel sauce and yields a lot of servings. Sometimes I double the crust recipe to make a thicker crust.
Provided by Sharon Emery
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 inch baking dish.
- In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.
- Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.
- Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over.
Nutrition Facts : Calories 566.7 calories, Carbohydrate 61.8 g, Cholesterol 119.5 mg, Fat 32.3 g, Fiber 0.9 g, Protein 10.7 g, SaturatedFat 16 g, Sodium 440 mg, Sugar 48.2 g
BANANA-WALNUT PANCAKES WITH CARAMEL TOPPING
Bring restaurant-menu pancakes home with delicious fiber-rich pancakes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening.
- In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in mashed banana and 2 tablespoons walnuts.
- For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
- Serve pancakes topped with sliced banana, 2 teaspoons walnuts and the caramel topping.
Nutrition Facts : Calories 340, Carbohydrate 62 g, Cholesterol 25 mg, Fat 1, Fiber 7 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 21 g, TransFat 0 g
BANANA-CARAMEL SAUCE
Serve this sweet sauce with our Buttermilk Waffles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 201 g, Fat 11 g, Fiber 1 g, Protein 1 g
BANANA-CARAMEL PUDDING
I don't know how it happened, but I've developed quite a fondness (and following) for my versions of Southern classics like fried chicken, biscuits, and even banana cream pie. Indian food is all about layers of flavor, so I approach these foods with the same agenda. In my version of banana pudding, I layer bananas with an incredibly rich vanilla creme patissier, a slightly salty caramel sauce, generous spoonfuls of whipped cream, and the requisite vanilla wafers to create a trifle-like dessert that promises to get even the most Southern of Southerners drooling. I keep the caramel on the soft side so that, even after being refrigerated, it retains a somewhat saucy quality. It goes without saying to use the freshest eggs you can find for the pudding.
Provided by Food Network
Categories dessert
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- To make the pudding:
- Whisk the eggs with the vanilla in a large bowl and set aside. Bring the milk, heavy cream, sugar, and salt to a simmer in a large saucepan over medium-high heat. Turn off the heat and whisk a little of the hot liquid into the egg mixture. Continue adding more hot milk until the eggs are tempered and the bottom of the bowl is warm to the touch and then return the egg mixture to the saucepan with the remaining milk. Turn the heat to medium-high and cook, stirring constantly with a wooden spoon or whisk, until the pudding thickens and you can draw a clear line through the custard on the back of a spoon, about 5 minutes (don't let the custard boil--this will cause the eggs to curdle). Pour the custard through a medium sieve and into a medium bowl. Whisk to cool slightly, cover flush with plastic wrap, and refrigerate until it is completely cool, about 2 hours.
- To make the caramel sauce:
- Microwave together the butter, heavy cream, and salt until the butter is melted (or melt the butter with the cream and salt in a small saucepan). Whisk to combine and set aside. Place the sugar and lemon juice in a medium saucepan. Melt the sugar over medium-high heat, swirling the pan occasionally to evenly distribute the heat, until the sugar is a deep nutty brown and smells bittersweet, 10 to 12 minutes. Pour in the butter mixture (be careful-the sauce will hiss and bubble up) and then place the mixture back over medium-high heat to return it to a boil. Turn off the heat and set the saucepan aside to let the caramel cool to room temperature, 1 to 2 hours.
- To make the whipped cream:
- Place the heavy cream, sugar, and vanilla (if using a vanilla bean, split the pod and scrape out the seeds, adding them to the cream; save the pod and place it in a jar of sugar to infuse it with vanilla flavor) in the bowl of a stand mixer (or large bowl if using a hand mixer) and whip it on medium speed until it is frothy. Increase the speed to medium-high and whip until you get stiff peaks. Refrigerate until you're ready to assemble the pudding.
- To assemble:
- Peel and thinly slice the bananas and set aside (wait to slice the bananas until you're ready to assemble the dish, otherwise, they'll brown). Evenly spread 1 cup whipped cream over the bottom of a large trifle dish or punch bowl. Top with a layer of bananas and 1 cup/240 ml pudding. Place about 20 wafers in a flat layer on top of the pudding and evenly drizzle 1/2 cup/120 ml caramel over the wafers. Repeat the layering process three times beginning with the whipped cream, followed by some sliced bananas, pudding, wafers, and caramel. Finish the pudding with a final layer of whipped cream (you should have about 1 cup remaining after repeating four layers), cover with plastic wrap, and refrigerate for at least 6 hours or overnight. Serve in dessert bowls.
BILL'S BANANA CARAMEL SELF-SAUCING PUDDING
We have a great chef in Sydney named Bill Granger. This is his recipe for a hot flavourful pudding. Delicious.
Provided by Wendys Kitchen
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 degrees celcius.
- Sift flour, salt, sugar, baking powder into bowl.
- Add banana, milk, butter, egg, vanilla extract.
- Whisk until well combined.
- Pour into 2.5 litre baking dish.
- To make the topping, place brown sugar, suryp, water in small pot.
- Bring to the boil.
- Pour mixture careflly over the pudding.
- Bake 35 minutes.
- Serve with vanilla ice cream.
Nutrition Facts : Calories 653.5, Fat 21.1, SaturatedFat 12.8, Cholesterol 100.7, Sodium 391.7, Carbohydrate 112, Fiber 1.6, Sugar 73.1, Protein 7.3
BACON, BANANA & CARAMEL TOPPING
Bacon and bananas do a smoky and sweet dance in this yummy dessert topping. Try it on ice cream, waffles or anywhere caramel is welcome.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Cook bacon in microwave as directed on package. Chop or crumble into 1/2-inch pieces; set aside.
- Melt butter in medium skillet on medium-low heat. Add sugar; cook and stir 2 min. or until sugar is dissolved. Add vanilla, bananas and bacon; cook and stir 2 to 3 min. or until heated through.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
BANANA CARAMEL TART
I made a this tart for Father's Day 2 years ago and it was a humungous hit! Deliciously different. Based on a recipe from the Union Square Cafe Cookbook.
Provided by evelynathens
Categories Tarts
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450F.
- For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended.
- Beat in yolk, vanilla, and salt.
- Add flour and beat until moist clumps form.
- Press dough into bottom of 9 inch tart pan with removable bottom.
- Pierce with fork and refrigerate for 1 hour.
- Bake crust until golden (about 15 minutes).
- Cool.
- For the Banana Topping: Reduce oven temperature to 375F.
- Overlap banana slices on crust, covering completely.
- Brush melted butter over banana slices and sprinkle with sugar.
- Bake until just warmed through (4 minutes).
- Drizzle with some caramel sauce (recipe follows).
- Sprinkle with macadamia nuts.
- Serve with ice cream and pass extra caramel sauce around.
- For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
- Keep warm.
- In a heavy saucepan, combine the sugar and lemon juice until well mixed.
- Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
- Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
- While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
- Stirring constantly, slowly pour in the warm cream.
- Bring to a boil, continuing to stir constantly.
- Cook until slightly thickened, about 3-4 minutes.
- Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
- Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.
Nutrition Facts : Calories 835.1, Fat 57.7, SaturatedFat 28, Cholesterol 155.4, Sodium 292.7, Carbohydrate 79.8, Fiber 4.3, Sugar 53.4, Protein 6.2
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- In a large saucepan over medium-high heat, add the water and sugar. Bring to the boil, stirring constantly to dissolve the sugar.
- Turn the heat down to medium and allow the mixture to come to a light amber colour without stirring. Instead, swirl the pan around occasionally to make sure the mixture caramelizes evenly. (This can take a while. Be patient, and don't be tempted to turn up the heat!)
- Remove the pan from the heat, and add the pureed banana. Stir constantly until combined and the bubbling has stopped.
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