CARAMELIZED BANANA SHORTCAKES
Add a sugar-and-spice spin to shortcakes. Spoon on bananas in a rich buttery-brown sugar sauce. Then top it all off with fudge sauce.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- In medium bowl, stir Bisquick mix, 3 tablespoons brown sugar and the cinnamon until well blended. Stir in milk and 3 tablespoons melted butter until soft dough forms. Drop by 6 heaping spoonfuls onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until golden brown.
- Meanwhile, in 10-inch skillet, melt 6 tablespoons butter over medium heat. Stir in 1/2 cup brown sugar. Cook, stirring constantly, about 2 minutes or until dissolved. Add bananas to pan; coat with caramel mixture. Stir in ground cinnamon; remove from heat.
- To serve, split warm shortcakes; fill with warm banana filling. Drizzle each with 2 tablespoons hot fudge topping.
Nutrition Facts : Calories 630, Carbohydrate 88 g, Cholesterol 50 mg, Fat 5, Fiber 5 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Servings, Sodium 840 mg, Sugar 41 g, TransFat 2 1/2 g
CARAMELIZED BANANA SPLIT
Steps:
- Cut bananas in half lengthwise and then in half again crosswise. Pour sugar onto a small plate. Dip the cut sides of the bananas in the sugar, and caramelize under the broiler or with a blowtorch.
- Place a scoop of each flavor of ice cream in a martini glass. Place 2 pieces of caramelized bananas at the back of the glass like rabbit ears. Drizzle with chocolate sauce, then spoonfuls of marshmallow sauce and pineapple sauce, then sprinkle with chopped nuts. Garnish with a big sprig of mint.
CARAMELIZED BANANAS
Steps:
- chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
- Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.
CARAMELIZED BANANA CHEESECAKE
Make and share this Caramelized Banana Cheesecake recipe from Food.com.
Provided by CrystalRN
Categories Cheesecake
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees.
- Place the pecans in the oven and toast them for about 8 minutes. Check frequently because they will burn easily; set aside. Leave oven on.
- Melt 1 tablespoon of the butter in a nonstick skillet over medium heat. Stir in the brown sugar and cook, stirring frequently, until melted. Add the sliced bananas and continue cooking until the bananas are caramelized and soft enough to be mashed with the back of a spoon. Remove from heat and set aside. If using, stir in the rum.
- Combine the fat-free cream cheese, light cream cheese and 3/4 cup of the sugar in a large bowl and mix until completely blended. Add the sour cream, egg and egg whites and mix well. Add the caramelized banana mixture and again mix well.
- Put the remaining tablespoon of butter, remaining 1/4 cup sugar and toasted pecans in a food processor fitted with a metal blade.
- Grind until the consistency of fine gravel and put the mixture in the bottom of an 8-inch springform pan. Pack it down firmly using the palm of your hand.
- Pour the filling mixture over the crust.
- Place the pan in a large pan and add water to a depth of 2 inches.
- Bake in the preheated oven for about 1-1/2 hours, or until firm to the touch.
Nutrition Facts : Calories 241.3, Fat 12.4, SaturatedFat 5, Cholesterol 39.4, Sodium 213, Carbohydrate 27.3, Fiber 1, Sugar 23, Protein 6.9
CARAMELIZED BANANA PUDDING
This crowd-pleasing Southern dessert created by layering vanilla pudding, vanilla wafers and bananas is adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx. Her version takes it over the top by caramelizing the bananas with a little melted butter, brown sugar, cinnamon and vanilla before layering. This extra step adds complex flavor to the unapologetically sweet dessert. Serve piles of it in bowls with extra wafers crumbled over the top, a sprinkle of cinnamon and unsweetened whipped cream, if desired.
Provided by The New York Times
Categories custards and puddings, dessert
Time 30m
Yield One 9-by-13 dish (12 to 15 servings)
Number Of Ingredients 12
Steps:
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the half-and-half and egg yolks, and whisk to combine. Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
- In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter. Add bananas, brown sugar, cinnamon and remaining 1 teaspoon vanilla. Cook, stirring frequently, until well combined, about 2 minutes.
- Layer half the vanilla wafers in a 9-by-13 baking or trifle dish. Top with half the caramelized bananas then half the pudding. Repeat procedure with remaining wafers, bananas and pudding. Chill for 4 to 6 hours, or up to overnight. Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon before serving. Serve with unsweetened whipped cream, if using.
BANANAS IN CARAMEL SAUCE
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
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
EASY CARAMELIZED BANANAS
These are great for breakfast over pancakes, waffles, french toast, crepes, oatmeal, etc. Or serve with low fat ice cream and toasted macadamia nuts for dessert. You can use regular tub margarine or butter in place of the cooking spray. However, this will double the cooking time, and make for a crunchier stickier outside to your banana.
Provided by Maito
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Slice bananas into thick coins or lengthwise strips, depending on your preference.
- Pour sugar onto a plate. Roll bananas in sugar, until completely coated.
- Spray a medium size nonstick pan, and heat over medium high heat. Add bananas and sugar.
- Cook bananas until light to golden brown underneath, about 4-5 minutes (you can lift with a spatula or fork to peek). Be careful not to overcook or burn them (if you smell them browning, or see color in the pan, flip them right away). Keep in mind these times will vary, depending on your stove.
- Gently flip bananas over to brown other side, turning heat down to medium. The second side will brown in about one minute.
- Transfer to a plate that has been coated with cooking spray (otherwise they may stick - they are ooey gooey and sticky!) and serve. Alternately, slide them right onto your ice cream or breakfast food.
- Soak pan in hot water to facilitate cleaning.
BOLO DE BANANA CARAMELIZADA (CARAMELIZED BANANA CAKE)
Overripe bananas? Do not throw them away. Look what you can do with them.
Provided by rbdemedeiros
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan with butter; dust with flour, shaking off excess.
- Beat 2 cups sugar, oil, and eggs with an electric mixer until creamy. Beat in milk. Add 2 cups flour and baking powder; beat until batter is smooth.
- Combine 3/4 cup sugar and water in a small saucepan. Simmer until sugar dissolves and syrup is clear and thick, 15 to 20 minutes.
- Pour syrup into prepared baking pan. Arrange banana halves on top. Pour batter over bananas.
- Bake cake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 10 minutes before inverting onto a platter.
Nutrition Facts : Calories 730.9 calories, Carbohydrate 110.2 g, Cholesterol 73.5 mg, Fat 31 g, Fiber 2.6 g, Protein 7.3 g, SaturatedFat 5 g, Sodium 227 mg, Sugar 78.7 g
CARAMEL BANANA CREPES RECIPE BY TASTY
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
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!
ONE-BOWL CARAMELIZED BANANA BREAD BUNDT CAKE WITH SALTED CARAMEL GLAZE
You've seen an ordinary bundt cake. You've tasted it too, and although there's nothing wrong with the classic cake, it can go a whole lot further in delicious flavor. Our banana bread bundt cake is the new incredible on the block. Adding a salted caramel glaze on top takes this banana bundt cake to all-new levels of delicious. You won't believe it only takes 20 minutes of prep to make a dessert that goes down like heaven.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
- In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
- Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
- Drizzle cake with caramel topping. Sprinkle with kosher salt.
Nutrition Facts : Calories 340, Carbohydrate 18 g, Cholesterol 75 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 10 g, TransFat 0 g
CARAMELIZED BANANA SPLIT
Adding ice cream to the caramel sauce makes it extra rich and especially silky.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Heat sugar in a large heavy-bottomed saute pan over medium-high heat. Let stand until edge of sugar starts to melt and turn golden. Carefully swirl pan to incorporate all of the sugar. Continue cooking until sugar is a golden-brown caramel, 6 to 8 minutes.
- Reduce heat to low, and stir in butter. Add bananas, carefully roll in caramel, and cook, turning bananas occasionally until just soft, 3 to 5 minutes. Remove bananas from caramel, and place in serving dishes. Add 1/2 cup of vanilla ice cream to caramel sauce, and stir until smooth and creamy. Scoop remaining ice cream over bananas, pour caramel over ice cream, and sprinkle with chocolate shavings.
MINI CHOCOLATE CAKES WITH CARAMELIZED BANANAS
This was one of my first times spreading my wings with a recipe and trying to go a bit fancy. This is a breeze to make and a delight to serve. The recipe may look intimidating but after you try it once, you'll have it down pat. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 ramekins.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a microwave, melt chocolate and butter; stir until smooth. Cool. Beat eggs, sugar, vanilla and salt on high speed until thick and pale, about 5 minutes. Sift in flour; mix just until combined. Fold in chocolate mixture., Spoon batter into 8 buttered 4-oz. ramekins dusted with cocoa. Place ramekins on a baking sheet. Bake until a toothpick inserted in centers comes out clean, 12-15 minutes. Run a small knife around sides of ramekins. Invert onto cooling rack; let stand 5 minutes. Remove ramekins; place cakes on individual plates., For bananas, melt butter in a large skillet over medium heat. Toss banana slices with sugar until well coated; arrange in a single layer in skillet. Do not stir bananas until bottoms are golden brown, 4-5 minutes. Turn; cook until second side is golden brown, 4-5 minutes longer. Remove from heat. Place bananas on plates with cakes., For sauce, heat wine and sugar in a small saucepan over medium heat. Bring to a boil. Reduce heat; simmer until slightly thickened, about 10 minutes. Remove from heat; cool slightly. Whisk in chocolate. Pour over cakes.
Nutrition Facts : Calories 458 calories, Fat 26g fat (15g saturated fat), Cholesterol 131mg cholesterol, Sodium 76mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
CHASEN'S BANANA SHORTCAKE WITH BANANA SAUCE
I found this recipe in an old cookbook I was given some time ago and thought this sounded awesome. A little work but oh...SO worth the effort! Cook time does not include chill time.
Provided by CindiJ
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Butter and flour 12 individual charlotte or cake pans.
- In large mixing bowl of electric mixer on high speed, cream butter with the sugar until pale and fluffy for approximately 5 minutes.
- Scrape bowl down often. Add eggs one at a time, beating well after each addition. Add vanilla. Continue beating on high speed for 6 minutes while frequently scraping down the sides of the bowl. Set aside.
- Resift flour with salt and baking powder. Add flour to cream mixture using lowest speed of the mixer. When incorporated, add cream. Beat only until blended.
- Place cake pans on baking sheet and divide the batter equally. Bake on the center rack 25-30 minutes or until toothpick interted in middle of each cake comes out clean.
- Cool 5 minutes on a wire rack in pans; remove and place right side up on cooling rack until completely cooled.
- For the whipped filling beat or whip the cream until stiff; fold in sugar and vanilla.
- Set aside (chill).
- For the banana sauce, toss the banana slices with the rum. Set aside. Whip the cream with sugar and vanilla until stiff. Fold softened ice cream into the whipped cream.
- Fold in the macerated bananas (with the rum) into the whipped cream mixture.
- To assemble:.
- Slice each cake horizontally into two equal layers. Place cake tops upside down on dessert plates. Poke or prick each cake with fork and drizzle with the rum. Spread chilled whipped filling generously on top of cake. Place a single layer of bananas to cover filling. Cover with more filling and top with the remaining cake layer. Spoon a dollop of filling on top of cake. Chill.
- When ready to serve, place remaining banana slices on top of the cake. Spoon on the Banana Sauce and Hot Fudge Sauce.
Nutrition Facts : Calories 614.2, Fat 39.3, SaturatedFat 23.9, Cholesterol 193, Sodium 251, Carbohydrate 59.3, Fiber 1.9, Sugar 33.9, Protein 6.6
BUTTER PECAN SHORTCAKES WITH ICE CREAM AND CARAMELIZED PINEAPPLE AND BANANAS
Categories Fruit Dessert Bake Vegetarian Kid-Friendly Kentucky Derby Banana Pineapple Pecan Summer Bon Appétit Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 20
Steps:
- Make shortcakes:
- Position rack in center of oven and preheat to 425°F. Line large baking sheet with parchment. Sift first 5 ingredients into large bowl. Rub in butter with fingertips until mixture resembles very coarse meal. Mix in pecans. Whisk milk, 1 egg, sour cream and vanilla in small bowl to blend. Add to flour mixture and toss just until evenly moistened. Using about 1/2 cup dough per shortcake, drop dough onto prepared sheet in 6 mounds. Using floured hands, shape each mound into ball and return to sheet. Brush each with some egg glaze, then sprinkle with additional sugar.
- Bake shortcakes until golden and tester inserted into center comes out clean, about 18 minutes. Transfer to rack; cool. (Can be made 4 hours ahead. Rewarm in 350¡F oven 10 minutes before assembling.)
- Make fruit:
- Whisk sugar and butter in heavy large skillet over medium-high heat until butter melts and mixture forms dark caramel sauce, about 4 minutes. Add pineapple and bananas; stir gently until fruit is heated through, about 2 minutes. Remove skillet from heat.
- Cut shortcakes horizontally in half; place bottoms on 6 plates. Top each with ice cream, then with fruit. Lean shortcake tops against ice cream and serve.
CARAMELIZED BANANA PEANUT BUTTER CHEESECAKE RECIPE BY TASTY
Here's what you need: butter, graham crackers, cream cheese, powdered sugar, creamy peanut butter, vanilla, banana, brown sugar, butter, half & half, cinnamon
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
- Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
- Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
- In a large bowl, combine softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
- Add the cream cheese mixture to the springform pan and refrigerate at least 1 hour.
- In a saucepan over medium-high heat, combine butter, brown sugar, half & half, and cinnamon. Stir until mixture darkens and sugar dissolves into the mixture.
- Lower the heat to medium-low and add the bananas to the saucepan and sauté in the sauce for 1-2 minutes on each side. Take off heat and let rest for 10 minutes.
- Decorate the top of the cheesecake with banana slices and pour over remaining caramel sauce. Chill for at least 30 minutes.
- Slice and garnish with chocolate or caramel syrup.
- Enjoy!
Nutrition Facts : Calories 792 calories, Carbohydrate 52 grams, Fat 61 grams, Fiber 2 grams, Protein 14 grams, Sugar 39 grams
CARAMELIZED BANANAS
The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet" status. Tips for success: Choose firm, just-ripe bananas so they don't fall apart, cut the bananas as instructed for ease of handling, and use a clean grill rack or a fresh piece of heavy-duty aluminum foil to cover the grill.
Provided by Andrea Chesman
Categories Dessert Fourth of July Vegetarian Backyard BBQ Banana Summer Grill Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 4
Steps:
- 1. Prepare a medium fire in the grill.
- 2. Combine the butter and brown sugar in a shallow dish. Peel the bananas, cut in half lengthwise, and then again crosswise. Add the bananas to the butter mixture and toss very gently to coat.
- 3. Grill the bananas, turning once, until a crispy brown coating of caramelized sugar forms on the surface, about 5 minutes per side. Watch carefully; don't allow the sugar to char.
- 4. Remove from the grill and, if desired, drizzle the rum or liqueur on top. Serve hot.
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