Bananas Foster Crunch Mix Recipes

BANANAS FOSTER CRUNCH MIX

Steps:

• Place the first 4 ingredients in a large microwave-safe bowl. Place butter, brown sugar and cinnamon in a small microwave-safe bowl; microwave on high for 2 minutes, stirring once. Stir in extracts. Pour over cereal mixture; toss to coat., Microwave cereal mixture on high for 3 minutes, stirring every minute. Spread onto baking sheets to cool. Store in an airtight container.

BANANAS FOSTER

Steps:

• Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
• Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.
• Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.
• Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.

BANANAS FOSTER II

Steps:

• In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

BANANAS FOSTER CRUNCH MIX

Steps:

• In large microwavable bowl, mix cereals, pecans, and banana chips.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter, and cinnamon, uncovered, on High, about 1-1/2 minutes, stirring after 1 minute, until melted and smooth. Stir in extracts. Pour over cereal mixture; stir until evenly coated.
• Microwave, uncovered, on High, 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool; break into bite-sized pieces. Store in airtight container.

BANANAS FOSTER CRUNCH MIX

Steps:

• In a large microwave-safe bowl, combine cereals, pecans and banana chips. In a small microwave-safe bowl, combine the butter, brown sugar and cinnamon.
• Microwave, uncovered, on high for 2 minutes, stirring once.
• . Stir in extracts; pour over cereal mixture and toss to coat.
• Cook, uncovered, on high for 3 minutes, stirring after each minute.
• Spread onto waxed paper to cool.
• Store in an airtight container.

BANANAS FOSTER

Steps:

• Squeeze the lemon juice over the bananas. Melt the brown sugar and butter in a medium skillet over medium-high heat. Place the bananas in the skillet cut-side down and saute, flipping carefully once color has developed on one side. Sprinkle the cinnamon over the bananas.
• Remove the skillet from the heat and add the rum. Carefully ignite with the flame from the stove or a match. As the flames begin to subside, carefully spoon the sauce over the bananas.
• Prepare 4 serving dishes with a large scoop of vanilla ice cream. Top with a banana slice and generously spoon the sauce on top. Serve right away.

BANANAS FOSTER CRUNCH CAKE

Steps:

• Preheat oven to 350°.
• Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
• Add eggs, one at a time, beating after each addition.
• Stir in mashed bananas, rum and vanilla extract.
• Combine 1 1/2 cups flour and next 4 ingredients; add to the butter mixture, mixing until blended. Pour into prepared tube pan; set aside.
• Combine 1/2 cup flour and remaining ingredients;; sprinkle over batter, Bake for 55 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.

BANANA UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees.
• Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
• Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.) The mixture will clump and separate, but that's OK.
• Add bananas and nuts, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
• Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
• Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
• Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
• Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit or nuts stick to bottom of skillet, gently remove them using an offset spatula or knife and place them back onto cake. Let the cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.