Caramel Banana Ravioli Recipes

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FRIED CHOCOLATE AND BANANA RAVIOLI



Fried Chocolate and Banana Ravioli image

Provided by Giada De Laurentiis

Categories     dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

1 medium banana, peeled and cut into 1/4-inch pieces to yield about 3/4 cup
1/4 packed cup light brown sugar
1/3 cup finely chopped walnuts
16 won ton wrappers
1 egg, beaten
1/3 cup chocolate-hazelnut spread (recommended: Nutella) or creamy peanut butter
Vegetable oil, for frying

Steps:

  • In a small bowl, combine the banana, sugar and walnuts. Using a pastry brush, lightly brush the edges of each won ton wrapper. Put about a teaspoon of the chocolate-hazelnut spread in the center of each wrapper and top with 1 to 2 teaspoons of the banana mixture. Fold 1 corner of each won ton wrapper diagonally over the filling to form a triangle. Press the edges together to seal and refrigerate for 15 minutes.
  • Fill a large heavy-bottomed saucepan with about 3/4-inch oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Fry the ravioli, 2 or 3 at a time, turning occasionally, until golden, about 60 to 70 seconds. Drain on paper towels. Cool for 2 minutes and serve warm.

CARAMEL BANANA CREPES RECIPE BY TASTY



Caramel Banana Crepes Recipe by Tasty image

Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, butter, brown sugar, cinnamon, bananas, whipped cream, caramel sauce

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 11

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
½ cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 bananas, sliced
whipped cream, as desired
caramel sauce, as desired

Steps:

  • In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
  • Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
  • Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
  • In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
  • To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
  • Cook until the edges are starting to slightly crisp.
  • Remove from heat and cover with a paper towel to make sure the crepes stay moist.
  • In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
  • Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
  • Remove from heat and cool.
  • Spread half of the banana mixture on half of one crepe.
  • Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
  • Repeat with the other crepe.
  • Serve with whipped cream and a drizzle of caramel sauce.
  • Enjoy!

BANANAS IN CARAMEL SAUCE



Bananas in Caramel Sauce image

A delicious, fast dessert. Impressive served when the sauce is still bubbling! Serve with coconut ice cream, if desired.

Provided by Sarah Hand

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 15m

Yield 4

Number Of Ingredients 4

½ cup butter
1 cup superfine sugar
1 ¼ cups heavy cream
4 bananas, peeled and halved lengthwise

Steps:

  • Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
  • Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

Nutrition Facts : Calories 758.6 calories, Carbohydrate 79 g, Cholesterol 162.9 mg, Fat 50.9 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 31.8 g, Sodium 193.4 mg, Sugar 64.5 g

CARAMEL BANANA CAKE ROLL



Caramel Banana Cake Roll image

Our Test Kitchen came up with this sunny cake roll that's bursting with fresh banana goodness. The light creamy caramel filling complements the tender sponge cake nicely. As special and impressive as it looks, the delightful dessert isn't difficult to put together.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 18

3 large egg whites, room temperature
2 large eggs, room temperature
3/4 cup sugar, divided
1 teaspoon vanilla extract
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon grated lemon zest
1 tablespoon confectioners' sugar
FILLING:
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners' sugar
2 tablespoons fat-free caramel ice cream topping

Steps:

  • Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in vanilla. Sift flour, baking soda, salt and baking powder together twice; gradually add to egg mixture and mix well (batter will be very thick). Stir in banana and lemon zest., In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. , Just before serving, sprinkle with confectioners' sugar and drizzle with caramel topping. Refrigerate leftovers.

Nutrition Facts : Calories 269 calories, Fat 4g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 342mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

PAMPERED CHEF CARAMEL BANANA RAVIOLI



Pampered Chef Caramel Banana Ravioli image

Here's a recipe that was in the Pampered Chef catalog. Looks complicated because it seems to have a lot of steps but is acutally very easy!

Provided by MinnMomof2

Categories     Dessert

Time 25m

Yield 24 ravioli, 12 serving(s)

Number Of Ingredients 5

2 firm medium bananas
24 milk chocolate-covered caramel candies, unwrapped (3 rolls, 1.7 oz each, 24 pieces total)
2 (8 ounce) packages refrigerated crescent rolls, with no seams (see Cook's Tip)
1 tablespoon sugar
1/3 cup caramel sauce

Steps:

  • Preheat oven to 400°F (200°C).
  • Lightly brush Large Bar Pan with vegetable oil.
  • Using Santoku Knife, slice bananas diagonally into twenty-four 1/4-inch-thick (6-mm) slices.
  • Cut caramels in half.
  • Unroll one package of dough onto bottom of pan, gently shaping to form a rectangle. (Do not stretch. Dough will not cover entire bottom of pan.).
  • Arrange banana slices over dough in four rows of six each, spacing 3/4 inches (2 cm) apart.
  • Top each banana slice with two caramel halves.
  • Unroll remaining dough directly over filling, matching edges and shaping to fit.
  • Press firmly around filling to seal; pinch together any tears.
  • Using Pastry Cutter fitted with fluted wheel, trim and discard edges of dough; cut into 24 ravioli. Using Mini-Serving Spatula, separate ravioli over pan.
  • Add sugar to Flour/Sugar Shaker; sprinkle over ravioli. Bake 10-12 minutes or until golden brown.
  • Remove ravioli to Stackable Cooling Rack; cool 2 minutes. Place on serving plates; drizzle with sauce.

Nutrition Facts : Calories 161, Fat 2.5, SaturatedFat 0.6, Cholesterol 19, Sodium 238.6, Carbohydrate 31.3, Fiber 2, Sugar 5.1, Protein 3.9

CARAMEL BANANA TAQUITOS



Caramel Banana Taquitos image

Provided by Sandra Lee

Time 30m

Yield 8 taquitos

Number Of Ingredients 7

8 small flour tortillas
1 large banana
1/2 (13.4-ounce) can dulce de leche, divided
1/2 cup shredded coconut, divided
1/4 cup brewed decaf coffee
1 cup chocolate fudge topping
Canola oil, for frying

Steps:

  • Wrap the tortillas in a damp paper towel and microwave on high for 45 seconds.
  • Cut the banana in half crosswise. Slice each half lengthwise into quarters, forming about 3-inch sticks. Lay the flour tortillas on a flat surface. Spread a thin layer (about 1 tablespoon) dulce de leche over the tortillas, leaving 1/2-inch border around the edge. Sprinkle with 1 tablespoon coconut. Place a banana stick at the edge, roll up the tortilla and secure closed with a toothpick. Repeat with the remaining bananas and tortillas.
  • In a large skillet, add enough canola oil to come 1/2 inch up the side of the pan and heat over medium-high heat (the oil should be at 350 degrees F). Working in batches, place the tortilla rolls seam-side down in the oil and fry until golden brown, 1 to 2 minutes per side. Remove from the oil and drain on a paper towel-lined plate or sheet pan.
  • Stir together the hot coffee with the chocolate sauce. Remove the toothpicks from the taquitos, drizzle with some of the chocolate sauce and serve with remaining chocolate sauce on the side.

FRIED BANANA RAVIOLI WITH VANILLA CUSTARD SAUCE



Fried Banana Ravioli with Vanilla Custard Sauce image

Categories     Fruit     Dessert     Fry     Banana     Pecan     Walnut     Bon Appétit

Yield Makes 16

Number Of Ingredients 10

3/4 cup finely chopped peeled ripe bananas
1/4 cup (packed) golden brown sugar
1/4 cup graham cracker crumbs
2 tablespoons finely chopped walnuts
2 tablespoons finely chopped pecans
16 wonton wrappers
1 large egg, beaten to blend
Vegetable oil (for frying)
Powdered sugar (optional)
Vanilla Custard Sauce

Steps:

  • Gently mix bananas, brown sugar, graham cracker crumbs, walnuts and pecans in medium bowl (do not mash bananas). Lay wonton wrappers on work surface and brush edges with egg. Spoon 1 1/2 heaping teaspoons banana filling into center of each wrapper. Fold wrappers diagonally over filling. Press edges to seal. Place on baking sheet lined with plastic wrap. (Ravioli can be prepared 6 hours ahead. Cover with plastic and refrigerate.)
  • Add enough oil to heavy large skillet to reach depth of 2 inches. Heat over medium heat to 350°F. Working in batches, add ravioli; cook until golden brown, about 45 seconds per side. Using slotted spoon, transfer to paper towels; drain.
  • Arrange ravioli on serving plate and dust with powdered sugar, if desired. Serve with Vanilla Custard Sauce.

BANANA CARAMEL PIE I



Banana Caramel Pie I image

Thick, gooey caramel layered over sweet, refreshing bananas and topped with rich, crunchy toffee bits make this a pie worth writing home about!

Provided by SAUNDRA

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Banana Pie Recipes

Time 4h45m

Yield 8

Number Of Ingredients 6

1 (14 ounce) can sweetened condensed milk
3 ripe bananas
1 (9 inch) prepared graham cracker crust
1 cup whipping cream
¼ cup confectioners' sugar
2 (1.4 ounce) bars English toffee-flavored candy, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour the condensed milk into a small baking dish, and cover with aluminum foil. Place the dish in a larger baking pan. Pour boiling water into the larger pan so it surrounds the smaller dish and comes half way up the sides. Place in preheated oven. Bake 1 hour, stirring twice, until milk turns light brown, thick, and caramelized.
  • Slice the bananas and arrange on bottom of the graham cracker crust. Pour caramelized milk over bananas, and cool 30 minutes in the refrigerator.
  • Place the heavy cream in a medium bowl, and whip until soft peaks form. Gradually add the confectioners' sugar; and continue whipping until stiff peaks form. Spread whipped cream over cooled caramel. Sprinkle with crushed toffee. Chill 3 hours before serving.

Nutrition Facts : Calories 495.7 calories, Carbohydrate 64.5 g, Cholesterol 62.6 mg, Fat 25.1 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 12.8 g, Sodium 254.8 mg, Sugar 51.7 g

CARAMEL-BANANA ROLL-UPS



Caramel-Banana Roll-Ups image

A delicious south-of-the-border dessert that's a cinch to make! It's bananas, tortillas and a little bit of cinnamon and sugar; you'll love its sweet simplicity.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 18m

Yield 6

Number Of Ingredients 7

3 firm ripe medium bananas
2 tablespoons lemon juice
6 flour tortillas, (7 to 8 inches in diameter)
1/4 cup sugar
3/4 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
1/3 cup caramel, chocolate or butterscotch topping

Steps:

  • Heat oven to 450°F. Grease cookie sheet.
  • Peel bananas and cut lengthwise in half; brush with lemon juice. Place 1 banana half on each tortilla. Stir together sugar and cinnamon; reserve 1 tablespoon. Sprinkle bananas with remaining sugar and cinnamon.
  • Roll each tortilla around banana; place seam side on cookie sheet. Brush with butter. Sprinkle with reserved sugar and cinnamon.
  • Bake 6 to 8 minutes or until golden brown. Place on dessert plates. Drizzle with topping.

Nutrition Facts : Calories 305, Carbohydrate 59 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg

TURTLE RAVIOLI CARAMEL CHOCOLATE



Turtle Ravioli Caramel Chocolate image

The idea for this recipe came from the Pampered Chef catalog, they had a banana carmel ravioli. I don't care for banana's in anyother way than the way they grow on trees but thought it would be tasty using pecans instead for a turtle ravioli. Here's what I came up with.

Provided by MinnMomof2

Categories     Dessert

Time 25m

Yield 24 ravioli, 12 serving(s)

Number Of Ingredients 5

1/2 cup pecans, coarsly chopped-approx
24 milk chocolate covered caramel candies, unwrapped (3 rolls, 1.7 oz each, 24 pieces total)
2 (8 ounce) packages refrigerated crescent rolls, with no seams
1 tablespoon powdered sugar
1/3 cup caramel sauce

Steps:

  • Preheat oven to 400°F (200°C).
  • Lightly brush Large Bar Pan with vegetable oil.
  • Cut caramels in half.
  • Unroll one package of dough onto bottom of pan, gently shaping to form a rectangle. (Do not stretch. Dough will not cover entire bottom of pan.).
  • Arrange small piles of pecans (approx 1/2-1 tsp each 'pile') over dough in four rows of six each, spacing 3/4 inches (2 cm) apart.
  • Top pecan piles slice with two caramel halves.
  • Unroll remaining dough directly over filling, matching edges and shaping to fit.
  • Press firmly around filling to seal; pinch together any tears.
  • Using Pastry Cutter fitted with fluted wheel, trim and discard edges of dough; cut into 24 ravioli.
  • Using Mini-Serving Spatula, separate ravioli over pan.
  • Bake 10-12 minutes or until golden brown. Remove ravioli to Stackable Cooling Rack; cool 2 minutes.
  • Place on serving plates; Add sugar to Flour/Sugar Shaker; sprinkle over ravioli.
  • drizzle with sauce.

Nutrition Facts : Calories 250.6, Fat 7.3, SaturatedFat 1.4, Cholesterol 20.4, Sodium 287.9, Carbohydrate 42.6, Fiber 1.9, Sugar 15.7, Protein 5.1

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From kitchenmeetsgirl.com


LEMON BANANA RAVIOLI WITH PRIPRIOCA CARAMEL, BY ALEX ATALA
2010-01-22 For lemon and banana ravioli. 175g sugar; 175ml water; 100ml of lemon juice; 2g of agar-agar; 20g of gelatin; Banana, finely sliced into rounds; METHOD Make a caramel with 320g sugar to about 142°C and add 20ml essence of priprioca and 80ml water. Make the patissiere by mixing the pasteurised egg yolks with 40g sugar and 8g flour in a bowl ...
From thecaterer.com


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