Bananas Foster Sticky Buns Recipes

BANANAS FOSTER STICKY BUNS

Steps:

• Heat oven to 375ºF.
• Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted, stirring after each minute. Pour into 8-inch round pan sprayed with cooking spray; top with half the banana, sliced.
• Unroll crescent roll dough; separate into 2 rectangles. Press perforations in each rectangle together to seal. Brush dough evenly with butter. Layer evenly with sugar and remaining banana slices. Roll up each rectangle, jelly-roll fashion, starting at one short end; cut into 4 slices. Place, cut sides down, in prepared pan.
• Bake 17 to 20 min. or until lightly browned. Immediately invert pan onto plate; remove pan. Spread any caramel from pan over buns. Cool slightly.

BANANAS FOSTER STICKY BUNS

Steps:

• Melt 2 T butter in med. skillet over medium heat. Stir in 1/4 C of brown sugar until combined. Stir in bananas and 1/2 T rum. Cook stirring often, until bananas soften and begin to break down (3 to 4 min.) Set aside. Let cool completely (20 min)
• Preheat oven to 375. Stir together cinnamon, 1/4 C brown sugar and 2 T granulated sugar. Unroll the crescent roll dough on a lightly floured surface. Separate dough pieced along center perforation to form 2 (7 1/2 x 6 inch) rectangles: press perforations to seal. Repeat with remaining can.
• Spread the 4 dough rectangles evenly with the softened butter, and sprinkle each with about 2 T cinnamon-sugar mixture. Dollop each rectangle with 1 fourth of the cooled banana mixture, and carefully spread a thin layer of the mixture to within 1/4 inch of edges. Roll up each rectangle, jelly-roll fashion, starting at long end.
• Gently cut each dough log into 6 even slices, using a serrated knife. Place rolls in 2 (12 cup) mini muffin pans lined with mini paper cups. Bake in pre heated oven until golden brown. (14 to 16 minutes) Let cool on wire racks 15 minutes. (In Colorado it took much longer to bake)

SUNNY'S EASY BANANAS FOSTER

Steps:

• Melt the butter in a large nonstick skillet over medium heat. Stir in the orange juice, brown sugar and pumpkin pie spice and bring to a simmer. Slice the bananas and add to the skillet, stirring to coat. Saute until the bananas are tender and the sauce coats them, 2 to 3 minutes. Turn off the heat and add the bourbon. Light the liquid in the skillet with a click lighter and flambe, allowing the flames to subside. Turn on the heat and cook about 1 minute. Serve in bowls, warm, over vanilla ice cream with a sprinkle of nuts.

BANANA STICKY BUNS

Steps:

• Place three pecan halves each in 12 ungreased muffin cups. Evenly divide butter over pecans and sprinkle with brown sugar. Bake at 375° for 5 minutes or until butter and sugar are melted. , Meanwhile, combine biscuit mix and banana to form a soft dough. On a lightly floured surface, knead dough 5 times. Roll into a 15x9-in. rectangle. Spread with butter; sprinkle with brown sugar. Roll up, jelly-roll style, starting with a long side; seal the seams. Slice into 12 rolls; place cut side down in muffin cups. Bake at 375° for 12-14 minutes or until golden. Cool 1 minute; invert onto a serving platter. Serve warm.

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 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!