Macerated Strawberry Banana Fritters With Caramel Glaze Recipes

STRAWBERRY-BANANA FRITTERS

Steps:

• Sift flour, baking powder, cinnamon, and salt together in a bowl.
• Whisk eggs and confectioners' sugar together in a large bowl. Add milk, 1 teaspoon oil, and vanilla extract; mix well to combine. Add flour mixture; stir until just combined. Gently fold bananas and strawberries into batter.
• Heat 1/4 cup oil in a large nonstick skillet over medium heat. Scoop 1/4 cup batter at a time into the oil and fry fritters, in batches, until light golden brown, 2 to 3 minutes per side. Drain on paper towels.

BANANA FRITTERS WITH SPICED GLAZE

Steps:

• For the fritters: In a large bowl, whisk the eggs with the milk and sugar until blended. Stir in the baking mix and bananas until just combined.
• Heat the canola oil in a large, heavy-bottomed skillet over medium heat. Using a small ice cream scoop, drop the batter into the skillet. Fry in batches until golden brown and cooked through the center, 2 to 3 minutes per side. Remove from the oil and allow to drain on a wire cooling rack set over a baking sheet.
• For the glaze: Whisk together the powdered sugar, 1/4 cup water and pumpkin pie spice.
• While the fritters are still warm, pour the glaze over top. Allow the glaze to set up slightly before serving.

WHOLE WHEAT BANANA BREAD WITH CARAMEL GLAZE

Steps:

• Heat oven to 325°F. Spray bottom of 9x5-inch loaf pan with cooking spray. In medium bowl, stir flour, baking soda, baking powder and salt with whisk.
• In large bowl, beat 1/2 cup butter, granulated sugar and 1/2 cup brown sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs one at a time, beating well after each addition. On low speed, beat in bananas. Beat in flour mixture just until moistened. Stir in 1/2 cup pecans. Spoon into pan.
• Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pan cooling rack 10 minutes.
• Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.
• Meanwhile, in 1-quart saucepan, combine all glaze ingredients except pecans. Bring to a boil over medium heat, stirring frequently, until sugar has melted. Boil, without stirring, 45 to 60 seconds or until thickened. Pour into small bowl; refrigerate 30 to 40 minutes or until cool enough to spread, stirring occasionally. Spread caramel over top of cooled bread; sprinkle 1/2 cup chopped pecans over caramel. Let stand until set.

BANANA FRITTERS RECIPE BY TASTY

Steps:

• In a mixing bowl, use a fork to smash the bananas.
• Add in pancake mix, cinnamon and milk. Whisk together until combined.
• Fry in oil. About 1 tablespoon per fritter.
• Cook for about 2-3 minutes until they are golden brown and cooked through the middle.
• Sprinkle powdered sugar.
• Nutrition Calories: 1656 Fat: 126 grams Carbs: 137 grams Fiber: 1 grams Sugars: 130 grams Protein: 2 grams
• Enjoy!

BANANA POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
• Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
• Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CARAMEL COVERED BANANA FRITTERS

Steps:

• Place flour in a small bowl. Combine egg and soda; stir into flour just until moistened., In an electric skillet, heat 1/4 in. of oil to 375°. Coat banana pieces with batter. Fry bananas, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. , Drizzle with caramel topping. Serve with ice cream, whipped cream and pecans if desired.

BANANA SLICES WITH A STRAWBERRY GLAZE

Steps:

• slice the banana.
• preheat pan on medium heat until hot.
• put the jam or perserves on the hot pan and spread around.
• wait until the jam or perserves are boiling, then dump the sliced banana in.
• smother the banana slices in the boiled jam or perserves.
• take the bananas out of the pan when fully coated in the strawberry jam or perserves.
• let the glazed slices cool until they are warm and not burning hot.
• now you can serve plain, add toppings or whipped cream, and even use them for anything else!

BANANA FRITTERS

Steps:

• Peel bananas and cut crosswise into 1 1/2-inch pieces. In a bowl cover bananas with rum. Macerate bananas at room temperature 30 minutes.
• While bananas are macerating, in a shallow bowl lightly beat egg. In a plastic bag finely crush cornflakes with a rolling pin and transfer to a large shallow bowl.
• In a deep 12-inch skillet heat 1 inch oil over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, carefully remove bananas from rum, reserving rum for another use. Working in small batches, dip bananas in egg to coat, letting excess drip off, and roll in cornflakes, knocking off excess. Arrange bananas as coated on a wax-paper- lined tray.
• With a slotted spoon gently lower half of bananas into oil and fry, turning them occasionally, until golden brown, 1 to 2 minutes. Transfer bananas as fried with slotted spoon to paper towels to drain and fry remaining bananas in same manner.

MACERATED STRAWBERRY BANANA FRITTERS WITH CARAMEL GLAZE

Steps:

• 1. In a bowl with a lid, add hulled and sliced strawberries, 1 cup of sugar, juice of 1 lemon and 1 teaspoon vanilla extract. Cover and refrigerate at least 1 hour to overnight.
• 2. In a medium bowl, beat together the eggs, 3/4 cup of milk, 1/4 cup sugar and 2 teaspoons cinnamon.
• 3. Add baking mix and mix well to incorporate.
• 4. Dice macerated strawberries and bananas. Mix well into batter.
• 5. In a small bowl, mix together 2 cups confectioners sugar, 3 tablespoons half and half and 1 teaspoon caramel extract. You may adjust the amount of half and half to achieve desired consistency of glaze.
• 6. Heat oil over medium heat in a large, heavy bottomed skillet.
• 7. Working in batches, spoon batter mixture into hot oil, making sure not to crowd the pan.
• 8. Fry 2-3 minutes per side and remove from oil. Drain on a cooling rack or paper towel lined plate.
• 9. While the fritters are still warm, drizzle the glaze over top.