BANANAS FOSTER TART
I love this! This recipe was a $2,000.00 winner in the 38th Pillsbury Bake-Off in 1998. I wasn't sure how my co-workers would like it but it was gone before 11am when I took it to work. Such a great blend of flavors. Of course you could use your own favorite pie crust recipe if you've got a knack with crust. I've included the 1/2 hour cooling time in the prep time.
Provided by ReeLani
Categories Pie
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees F.
- Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom or 9-inch pie pan.
- If using tart pan, trim edges if necessary.
- Bake for 9-11 minutes or until light golden brown and cool 5 minutes.
- In small bowl, combine bananas and rum; toss to coat.
- Sprinkle orange peel evenly in bottom of baked pie shell.
- Arrange bananas in single layer over peel.
- Sprinkle with pecans.
- In heavy medium saucepan, combine brown sugar, whipping cream and butter; cook and stir over medium-high heat for 2-3 minutes or until mixture comes to a boil.
- Cook an additional 2-4 minutes or until mixture has thickened and is deep golden brown, stirring constantly.
- Remove saucepan from heat; stir in vanilla.
- Spoon warm filling over bananas and pecans.
- Cool 30 minutes.
- Serve warm or cool with ice cream.
- Store in refrigerator.
Nutrition Facts : Calories 285, Fat 18.1, SaturatedFat 6.2, Cholesterol 20.4, Sodium 134.5, Carbohydrate 29.2, Fiber 2, Sugar 17.4, Protein 2.2
BANANAS FOSTER
Provided by Ree Drummond : Food Network
Categories dessert
Time 15m
Yield 6 servings
Number Of Ingredients 8
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 TART
Steps:
- 1. Heat oven to 450 degrees. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removeable bottom or 9-inch pie pan. Place crust in pan; press in bottom and up sides. Trim edges if necessary. Bake at 450 degrees for 9 to 11 minutes or until light golden brown. Cool 5 minutes.
- 2. In small bowl, combine bananas and rum; toss to coat. Sprinkle orange peel evenly in bottom of baked shell. Arrange bananas in single layer over peel. Sprinkle with pecans.
- 3. In heavy medium saucepan, combine brown sugar, whipping cream and butter; cook and stir over medium-high heat for 2 to 3 minutes or until mixture comes to a boil. Cook an additional 2 to 4 minutes or until mixture has thickened and is deep golden brown, stirring constantly.
- 4. Remove saucepan from heat; stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice cream. Store in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BANANAS FOSTER FRENCH TOAST
This baked French toast recipe blends French toast and bananas foster into one casserole-style dish, and it is positively amazing! This is great for breakfast or brunch. You could even serve this for dessert with a bit of vanilla bean ice cream on the side!
Provided by marie_1283
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Slice bread rolls horizontally without separating into individual rolls, creating 2 even halves.
- Whisk eggs in a large, shallow bowl until smooth. Stir in milk, vanilla extract, and cinnamon to make a smooth batter.
- Dip bottom half of bread rolls into batter, coating both sides, and place in baking dish. Cover bread with sliced bananas. Sprinkle brown sugar and pecans on top. Dot with cubes of butter. Dip top half of bread rolls in batter, coating both sides, and place on top.
- Bake in the preheated oven until middle is set and top is golden brown, about 25 minutes.
Nutrition Facts : Calories 513.7 calories, Carbohydrate 66.4 g, Cholesterol 155.8 mg, Fat 14.2 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 10.3 g, Sodium 317.2 mg, Sugar 18.8 g
BANANAS FOSTER PIE
I love peanut butter with banana, so it only made sense to me to create a pie with that combination. I also used the flavors of banana's foster to create this delectable pie.-Emily Hobbs, Ozark, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine the wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large saucepan, melt butter. Stir in the flour, brown sugar, cinnamon, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, rum and vanilla., Slice bananas into the crust; pour filling over top. Refrigerate for 3 hours or until set. Garnish as desired with whipped cream, caramel syrup and peanuts. Store leftovers in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 21g fat (9g saturated fat), Cholesterol 133mg cholesterol, Sodium 292mg sodium, Carbohydrate 53g carbohydrate (35g sugars, Fiber 3g fiber), Protein 8g protein.
BANANAS FOSTER PASTRY
This easy to create tart is a wonderfully unique take on classic Bananas Foster. Serve in sweet little slices -fancy presentation for very little effort!
Provided by Adopted Parisian
Categories Tarts
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Spread defrosted pastry sheet on a baking sheet. Bake 10 minute or until golden. Remove from baking sheet and cool on wire rack.
- Slice bananas into 1/4" discs.
- Combine 1/2 cup brown sugar, rum, butter, lemon juice and cinnamon in skillet over low heat. Bring mixture to a boil. Cook and stir until thickened, about 2 minute. Remove from heat, then add bananas and toss to coat.
- Mix sour cream and remaining brown sugar. Spoon banana mixture over cooled pastry. Top with sour cream mixture. Cut into wedges and serve.
Nutrition Facts : Calories 516.9, Fat 23.9, SaturatedFat 9, Cholesterol 23.6, Sodium 165.7, Carbohydrate 68.6, Fiber 3.8, Sugar 34.7, Protein 5.7
BANANAS FOSTER FRENCH TOAST BAKE
My Bananas Foster French Toast Bake travels well after baking, plus it is great to serve on Christmas morning. It's simple to make, and most of the work is done the day before baking. Who doesn't love French toast and bananas Foster? Two great tastes combine for this must-make holiday favorite in my home.
Provided by NIKNORMAN
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 8h50m
Yield 8
Number Of Ingredients 11
Steps:
- Spray a 9x13-inch baking pan with cooking spray. Arrange bread slices in baking pan in a single layer. Whisk half-and-half, eggs, vanilla extract, cinnamon, and salt together in a bowl; pour over bread slices. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove plastic wrap and top bread slices with bananas. Combine brown sugar, butter, and corn syrup in a bowl; drizzle over bread slices.
- Bake in the preheated oven until golden brown and set in the center, about 40 minutes.
Nutrition Facts : Calories 511.2 calories, Carbohydrate 68 g, Cholesterol 186.8 mg, Fat 21.7 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 12 g, Sodium 595.8 mg, Sugar 27.2 g
BANANAS FOSTER BAKED FRENCH TOAST
Steps:
- Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary., Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes. Invert to serve.
Nutrition Facts : Calories 658 calories, Fat 31g fat (17g saturated fat), Cholesterol 218mg cholesterol, Sodium 584mg sodium, Carbohydrate 84g carbohydrate (39g sugars, Fiber 4g fiber), Protein 14g protein.
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- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool 5 minutes.
- In small bowl, mix bananas and rum to coat. Sprinkle orange peel evenly in bottom of baked shell. Arrange bananas in single layer over peel. Sprinkle with pecans.
- In heavy 2-quart saucepan, mix brown sugar, whipping cream and butter. Cook and stir over medium-high heat 2 to 3 minutes or until mixture boils. Cook 2 to 4 minutes longer, stirring constantly, until mixture has thickened and is deep golden brown.
- Remove saucepan from heat; stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice cream. Store in refrigerator.
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