Bananas Foster Ice Cream Pops Recipes

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 ICE CREAM

Steps:

• In food processor, place bananas, milk and brown sugar. Cover; process 45 seconds or until smooth and creamy. Add rum exteract and vanilla; process with 4 or 5 quick on-and-off motions to combine.
• Transfer mixture to container with tight-fitting lid. Freeze at least 1 hour 30 minutes, stirring occasionally, until desired consistency.

BANANAS FOSTER ICE CREAM POPS

Steps:

• Melt the butter in a large skillet over medium-high heat. Stir in the brown sugar, dark rum, vanilla, cinnamon and 1/4 teaspoon salt and cook, stirring frequently, until the alcohol is cooked off, the mixture is bubbling and thickened, and the sugar is mostly dissolved, 2 to 3 minutes. Add the heavy cream and bananas and cook, stirring, until the bananas are just warmed through and coated with the sauce, 1 to 2 minutes.
• Transfer the mixture to a blender and blend until smooth. Evenly divide among six 3.1-ounce frozen pop molds (1/3 cup per mold), making sure to leave a little space at the top and using a rubber spatula to scrape out the filling if needed. Sprinkle the top of each pop with some pecans and gently press to adhere. Insert the pop sticks and freeze until solid, at least 6 hours but preferably overnight. To serve, run the frozen molds under warm water before unmolding. The pops can be frozen for up to 1 month.

BANANAS FOSTER

Steps:

• Melt the butter in a heavy-bottomed 12-inch skillet over medium heat.
• Add the brown sugar, cinnamon stick, and lemon zest; stir to dissolve the sugar, about 1 minute.
• (If the heat is too high, the butter and sugar will separate instead of combining to form a sauce).
• Add the bananas and spoon some sauce over each piece.
• Cook until the bananas are glossy and golden on the bottom, about 1 1/2 minutes.
• Turn the bananas and continue cooking until they are very soft but not mushy or falling apart, about 1 1/2 more minutes.
• Remove the skillet from the heat.
• Add the rum and wait until the rum has warmed slightly, about 5 seconds.
• Wave a lit match over the pan until the rum ignites, shaking the pan to distribute the flame over the entire pan.
• When the flames subside (this will take 15 to 30 seconds), divide the bananas and sauce among the four bowls of ice cream and serve.

BANANAS FOSTER GELATO

Steps:

• In a small bowl, beat the egg yolks, brown sugar, salt and cinnamon for 4 minutes; set aside. , In a small heavy saucepan, heat milk and cream until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly., Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a spoon. Quickly transfer to a large bowl; place in ice water and stir for 2 minutes. Stir in the rum and vanilla. Mash bananas with lemon juice; stir into the rum mixture., Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill the cylinder of an ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., If desired, top with sliced bananas and caramel topping.

BANANAS FOSTER

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.

BANANAS FOSTER SAUCE

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.

BANANAS FOSTER CREPE POCKETS RECIPE BY TASTY

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!

BANANAS FOSTER WITH ICE CREAM

Steps:

• In small microwavable bowl, mix caramel topping and rum. Microwave uncovered on High 30 seconds or until very warm. Stir in bananas.
• Scoop ice cream into dessert dishes; top with banana mixture.

EASY BANANAS FOSTER PACKETS

Steps:

• Create a pouch out of aluminum foil, carefully folding and sealing the sides so no juices can leak out.
• Slice the banana into even slices and add to the pouch along with butter, kahlua, and sugar. Seal pouch and shake to combine.
• Grill or broil about 5-10 minutes or until bananas are soft and carmelized.