Bananas Foster Crêpes Recipes

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BANANAS FOSTER II



Bananas Foster II image

On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.

Provided by BUTTERMEBREAD

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 8

¼ cup butter
⅔ cup dark brown sugar
3 ½ tablespoons rum
1 ½ teaspoons vanilla extract
½ teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
¼ cup coarsely chopped walnuts
1 pint vanilla ice cream

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.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g

BANANA CREPES



Banana Crepes image

French crepes filled with a sweet cream sauce over bananas and topped with whipped cream.

Provided by Jessica Eymann

Categories     100+ Breakfast and Brunch Recipes     Crepes     Sweet

Time 20m

Yield 6

Number Of Ingredients 15

1 cup all-purpose flour
¼ cup confectioners' sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup half-and-half cream
6 bananas, halved lengthwise
1 ½ cups whipped heavy cream
1 pinch ground cinnamon

Steps:

  • Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
  • Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
  • Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
  • Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 60.7 g, Cholesterol 145.5 mg, Fat 28.7 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 17.3 g, Sodium 252.1 mg, Sugar 30.7 g

BANANAS FOSTER



Bananas Foster image

Try this easy rendition of a classic dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 5

1 pint vanilla ice cream
2 tablespoons butter
1/2 cup dark-brown sugar
1/4 cup dark or gold rum
3 bananas, peeled, halved crosswise and then lengthwise

Steps:

  • Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar, and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.
  • Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls, and top with bananas and caramel sauce. Serve immediately.

Nutrition Facts : Calories 466 g, Fat 19 g, Fiber 2 g, Protein 5 g

BANANAS FOSTER CREPES



Bananas Foster Crepes image

Make and share this Bananas Foster Crepes recipe from Food.com.

Provided by lazyme

Categories     Dessert

Time 15m

Yield 10 crepes

Number Of Ingredients 7

1/3 cup maple syrup
1/3 cup dark rum
4 bananas, cut diagonally
1/3 cup pecans
3 cups prepared vanilla pudding or 3 cups nonfat yogurt
3 tablespoons brown sugar
1 (5 ounce) package crepes, Melissa's brand (10 per package)

Steps:

  • In a large fry pan combine syrup and rum; bring to a simmer. Add bananas, cooking about 3 minutes, or until slightly softened, stirring occasionally.
  • On each crepe, place about 1/3 cup vanilla pudding, 3 tablespoons of banana mixture and sprinkle with pecans; roll up and place on serving plate.
  • Sprinkle with brown sugar.
  • Variation:.
  • Place instant vanilla pudding on each crepe with a layer of thinly sliced bananas. Roll and serve sprinkled with powdered sugar.
  • Variation:.
  • Substitute banana pudding, vanilla ice cream, frozen yogurt or whipped cream for bananas foster mixture.
  • Makes 10 crepes.

Nutrition Facts : Calories 224.9, Fat 5.3, SaturatedFat 1.8, Cholesterol 9.4, Sodium 246.8, Carbohydrate 39.3, Fiber 1.6, Sugar 31.6, Protein 3.1

BANANAS FOSTER CRêPES



Bananas Foster Crêpes image

Categories     Sauce     Brunch     Dessert     Side     Banana     Simmer     Boil

Yield Serves 4

Number Of Ingredients 23

Crêpes
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1/8 teaspoon fine salt
3/4 cup whole milk
3 large eggs
3 tablespoons unsalted butter, melted and cooled, plus more for the pan
Fillings and Toppings
3/4 cup heavy cream, very cold
3 tablespoons crème fraîche
Pinch of ground cinnamon
2 ripe bananas, peeled and sliced 1/4 inch thick
1 cup walnuts, toasted (see page 250) and coarsely chopped
Caramel Sauce (recipe follows), warm
2 tablespoons confectioners' sugar mixed with 1/2 teaspoon ground cinnamon
Fresh mint sprigs (optional), for garnish
CARAMEL SAUCE
1 cup sugar
1 cup heavy cream
1/4 teaspoon ground cinnamon
1 tablespoon orange liqueur, such as Grand Marnier
1 tablespoon dark rum
(makes about 1 cup)

Steps:

  • To make the crêpes, whisk together the flour, granulated sugar, and salt in a medium bowl. Whisk together the milk, 2 tablespoons water, the eggs, and the butter in a small bowl. Add to the flour mixture and whisk to combine. Cover and let sit at room temperature for 30 minutes or refrigerate for up to 1 day.
  • Line a large plate with parchment or wax paper. Heat a crêpe pan or an 8-inch nonstick skillet over medium heat and brush the bottom and sides with melted butter. Add 3 tablespoons crêpe batter to the skillet and immediately tilt and swirl the skillet to spread the batter evenly over the bottom. Cook until the center of the crêpe is cooked through and the edges are lightly browned, about 1 minute. Gently flip and cook the other side for 20 seconds. Invert the crêpe onto the prepared plate. Repeat with the remaining batter, placing parchment paper between crêpes. The crêpes can be made 1 day in advance, covered, and refrigerated.
  • To make the topping, whip the heavy cream with a handheld electric mixer or a balloon whisk until soft peaks form, add the crème fraîche and cinnamon, and whisk until combined.
  • Place the crêpes, pale side up, on a flat surface, arrange 5 slices of banana down the center of each crêpe, and roll tightly. Place 2 crêpes on each of 4 large plates and add a few slices of banana. Top with a large dollop of the whipped cream and chopped walnuts and spoon some of the caramel sauce over the crêpes. Dust with some of the cinnamon confectioners' sugar and garnish with mint sprigs if desired.
  • CARAMEL SAUCE
  • Combine the sugar and 1/2 cup water in a medium saucepan and bring to a boil over high heat, swirling the pot occasionally (do not stir) to even out the color. Cook until deep amber in color, about 8 minutes.
  • While the caramel is cooking, pour the heavy cream into a small saucepan and bring to a simmer over low heat. Remove from the heat and keep warm.
  • When the caramel has reached a deep amber color, slowly whisk in the heavy cream. Be careful; the hot mixture will bubble. Whisk until smooth. Remove from the heat and stir in the cinnamon, orange liqueur, and rum. The sauce can be cooled, covered, and refrigerated for up to 1 week. Reheat over low heat or in the microwave. Serve warm.

BANANAS FOSTER CREPES



Bananas Foster Crepes image

The familiar flavors of flambeed bananas take beautifully to the elegant embrace of a crepe, giving this New Orleans icon a touch of sophistication.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 10

1 1/2 ounces (3 tablespoons) unsalted butter
1/2 cup dark-brown sugar
2 ripe bananas, cut into 1/4-inch rounds
1/8 teaspoon ground cinnamon
Pinch of coarse salt
Pinch of freshly grated nutmeg
1 teaspoon pure vanilla extract
1/4 cup dark rum
4 small Classic Crepes
1/2 cup creme fraiche or vanilla ice cream

Steps:

  • Warm butter and sugar in a saute pan over medium heat until butter melts, 1 to 2 minutes. Add bananas, cinnamon, salt, nutmeg, and vanilla, and cook, stirring, for 1 to 2 minutes. Remove pan from heat. Add rum. Return to heat. If using a gas stove, tip pan away from you carefully until the vapors from the rum ignite. (Or light with a long match.) Cook until flames stop, about 1 minute. Divide bananas among crepes; reserve sauce in pan.
  • Fold each crepe in half, then fold in half again. Drizzle crepes with reserved sauce, and top with creme fraiche or ice cream. Serve immediately.

BANANAS FOSTER



Bananas Foster image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 21

1 half-gallon vanilla ice cream in square container
8 crepes, recipe follows
4 bananas
8 tablespoon (1 stick) unsalted butter
1/2 cup sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Juice of one-half lemon
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
1/4 cup dark rum
Confectioners' sugar and fresh mint sprigs, for garnish, optional
Confectioners' sugar and fresh mint sprigs, for garnish, optional
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon fine salt
1 cup milk
1/4 cup water
3 large eggs
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted

Steps:

  • Cover a baking sheet with plastic wrap or foil. Using a serrated knife, cut ice cream package in half lengthwise through the cardboard. Wrap one half in plastic wrap and freeze for another use. Halve the remaining piece lengthwise. Flip the ice cream, with the 2 pieces still together, so the cut side is up, and cut it crosswise into 4 equal sections - you'll have 8 pieces of ice cream.
  • Place a crepe on the work surface and place a piece of ice cream in the center. Fold the crepe over the ice cream to enclose completely. Place the filled crepes on the prepared baking sheet. Continue with the remaining ice cream and crepes and freeze until just firm. (This recipe can be prepared up to this point 1 day in advance. Wrap carefully in plastic wrap before freezing. Allow to soften slightly before proceeding.)
  • Peel and slice the bananas on a sharp angle into 2-inch pieces. Melt the butter in a large skillet over medium heat. Add the sugar, brown sugar, cinnamon, nutmeg and lemon juice and cook, stirring, until smooth and just at a simmer, about 3 minutes. Remove skillet from heat and add orange liqueur. Return skillet to high heat and stir until smooth. Carefully fold in bananas. Remove the skillet from heat and add the rum. Return the skillet to the heat, and shake the pan back and forth to warm the rum and coat the bananas. (If working over a gas flame the sauce may ignite; continue to cook until the flames subsides.)
  • To serve, place 2 filled crepes on a plate crisscrossing each other and spoon banana mixture over the top. Garnish with sifted confectioners' sugar and a sprig of mint, if desired.
  • Whisk the flour, sugar, and salt together in a bowl. Gradually whisk in the milk, water, eggs and vanilla extract, and continue whisking until smooth. (The batter can be made to this point a day ahead and refrigerated. Bring to room temperature before adding the butter.) Stir in the butter. Set aside for at least 30 minutes to rest. (The crepe batter may be made in a food processor blender: Pulse the dry ingredients, then add the wet, process until smooth, and then stir in the butter.) Pour the batter into measuring cup with a spout.
  • Have a plate near the stove to stack the cooked crepes, or 4 plates, if you plan to serve the crepes immediately. Heat a medium nonstick skillet over medium heat until a drop of water bounces and sizzles briefly around the pan before evaporating. Pour a scant 1/4 cup of batter into the skillet and quickly swirl it to coat the pan evenly. Cook until the batter sets, about 1 to 1 1/2 minutes. The crepe will blister in the middle, and the edges will look dry and slightly crispy. Using your fingers or a spatula, carefully pick the crepe up by its edges and flip it over to cook the other side, about 15 to 30 seconds. Repeat with the rest of the batter, stacking the crepes on the plate as you go.

BANANAS FOSTER CREPE POCKETS RECIPE BY TASTY



Bananas Foster Crepe Pockets Recipe by Tasty image

This easy dessert is a melt-in-your-mouth experience that will leave you in a fancy food coma. Sliced bananas are cooked in a sweet buttery rum sauce, wrapped in crepes, and topped with ice cream and toasted walnuts. Need we say more?

Provided by Betsy Carter

Categories     Desserts

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 large egg
1 ½ tablespoons unsalted butter, melted and cooled slightly
⅔ cup all purpose flour
1 tablespoon granulated sugar
1 cup whole milk
1 pinch kosher salt
4 tablespoons unsalted butter, divided, plus 2 teaspoons
½ cup walnuts, roughly chopped
½ cup dark brown sugar
½ teaspoon ground cinnamon
2 tablespoons water
3 tablespoons dark rum
3 just-ripe medium bananas, cut into ⅓-inch (.85 cm) slices
8 oz vanilla ice cream

Steps:

  • Preheat the oven to 200°F (95°C).
  • In a blender, combine the egg, melted butter, flour, granulated sugar, milk, and salt. Blend on medium-high speed until smooth.
  • Melt ½ teaspoon butter in a 9-inch nonstick skillet over medium heat until bubbling. Pour in a scant ½ cup of batter and swirl to coat the bottom of the pan. 4. Cook for 2 minutes, until set and golden brown in spots on the bottom. Flip and cook for another 30-60 seconds, until cooked through and golden brown. Transfer to a baking sheet and cover with a kitchen towel while you repeat to make the remaining 3 crepes. Keep the crepes warm in the oven while you make the filling.
  • Wipe out the pan and return to medium-high heat. Add the walnuts and toast for 3-5 minutes, until fragrant and beginning to brown. Remove from the pan and let cool.
  • Wipe out the pan and return to medium heat. Melt the remaining 4 tablespoons of butter until bubbling. Stir in the brown sugar and cinnamon and cook until dissolved, about 2 minutes. Stir in the water and cook for 3-4 minutes, until the sauce is darkened and reduced. Pour in the rum and stir to combine. Cook for 1 minute, until the alcohol burns off. Fold in the bananas and cook for 1-2 minutes, until softened and glossy.
  • Place a crepe on a clean surface. Spoon ½ cup of the bananas onto the center of the crepe; it's okay if some of the sauce gets into the crepe. Fold the edges of the crepe inward to create a square pocket, leaving some of the filling exposed in the center. Repeat with the remaining crepes and filling. You should have plenty of sauce left over.
  • Plate each crepe and top with a scoop of ice cream and 2 tablespoons of the toasted walnuts. Generously drizzle each crepe with a couple tablespoons of the leftover sauce.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 730 calories, Carbohydrate 92 grams, Fat 33 grams, Fiber 5 grams, Protein 13 grams, Sugar 49 grams

BANANAS FOSTER



Bananas Foster image

Bananas Foster, a flambéed dessert of halved bananas in a syrupy rum sauce, is a New Orleans favorite that never fails to please. Don't forget the ice cream.

Provided by Marcelle Bienvenu

Yield 4 servings

Number Of Ingredients 8

2 bananas, peeled
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
¼ cup dark brown sugar
⅛ teaspoon ground cinnamon
2 tablespoons banana liqueur
¼ cup white rum
1 pint vanilla ice cream

Steps:

  • Slice the bananas in half lengthwise and brush with the lemon juice. Melt the butter with the sugar in a flat chafing dish or 10-inch skillet. Add the bananas and sauté until just tender. Sprinkle with the cinnamon.
  • Remove from the heat and add liqueur and rum. Carefully ignite with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out.
  • Divide the ice cream among four dishes. Top each one with a banana half and some of the sauce. Serve immediately.

BANANAS FOSTER SAUCE



Bananas Foster Sauce image

This sweet treat very appealing and versatile! It's an impressive ending to everyday meals as a dessert, or with waffles for brunch. - Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup butter, cubed
3/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash ground cloves
1/4 cup heavy whipping cream
3 medium firm bananas, halved lengthwise and cut into thirds
1/4 teaspoon rum extract
Optional: Waffles, pancakes or vanilla ice cream

Steps:

  • In a large skillet, melt butter. Stir in the brown sugar, cinnamon, nutmeg and cloves. Cook and stir until sugar is dissolved, about 2 minutes. Stir in cream. Add bananas and extract. Serve warm, with waffles, pancakes or vanilla ice cream if desired.

Nutrition Facts : Calories 589 calories, Fat 28g fat (17g saturated fat), Cholesterol 95mg cholesterol, Sodium 218mg sodium, Carbohydrate 85g carbohydrate (74g sugars, Fiber 2g fiber), Protein 5g protein.

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Add cinnamon and stir well. After a few minutes add the bananas and sauté until slightly soft, spooning the sugar mixture over, to coat. Carefully add the rum and flame. Once the flames have died out, carefully remove the bananas from the pan and fold them into pre-made crepes (about 4 per crepe). Top with a scoop (or two) of vanilla ice cream.
From emerils.com


BANANAS FOSTER WAFFLES | RICARDO
Peel and cut the bananas into slices 1/2 inch (1 cm) thick. In a large non-stick skillet over medium-high heat, melt the brown sugar, butter and water. Add the bananas and stir gently. Cook for 2 minutes. Add the rum and cinnamon. Simmer for 1 minute. Serve the waffles topped with the bananas Foster and whipped cream.
From ricardocuisine.com


BANANAS FOSTER - FOOD NETWORK UK
Preheat the oven to 175°C. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray.Whisk the flour, baking soda and salt together in a medi. Prep Time. 20 mins.
From foodnetwork.co.uk


THE BEST BANANAS FOSTER RECIPE | LIFE LOVE & SUGAR
2022-04-18 Remove the pan from heat and pour the rum over the bananas and sauce. Using a long lighter, ignite the rum. Gently shake or swirl the sauce around until the flames burn out, about 30 seconds. The flames will burn blue and can sometimes be very subtle. Spoon warm bananas and sauce over ice cream and serve immediately.
From lifeloveandsugar.com


BANANAS FOSTER RECIPE - COOKINGNOOK.COM
Melt the butter and sugar in a skillet or chafing dish. Add the bananas to the skillet and sauté until just hot. Sprinkle the bananas with cinnamon. Remove the pan from the heat. Pour the rum over the bananas and ignite with a long match. Spoon the …
From cookingnook.com


CLASSIC BANANAS FOSTER RECIPE | BON APPéTIT
2022-02-23 Step 3. Arrange 2 bananas, halved lengthwise, then crosswise, cut side down, in pan and cook, shaking pan occasionally, until lightly browned, 30–60 seconds. Using tongs or a small spatula, turn ...
From bonappetit.com


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