SO YUMMY GRILLED BANANAS WITH CARAMEL SAUCE AND CREMA MEXICANA
I found this in the LA Times Food Section years ago, and adapted it for a crowd. We make these when we go camping and we're sick of S'mores. We just bring a bunch of bananas and the components we prepared ahead of time and make them until we can't eat any more. Don't be tempted to use store bought caramel; home made sauce really makes a diference, and it's quick and easy to make. IMPORTANT: When you go to the store, you DO NOT want the Crema Agria - that's like sour cream. Crema Mexicana is like Creme Fraiche and tastes sweet, like heavy whipping cream.
Provided by looneytunesfan
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Make caramel:.
- Melt butter in medium saucepan over medium-low heat, then add brown sugar and whipping cream
- Simmer over medium heat and stir occasionally (about 8 minutes).
- Sauce is ready when it is golden brown; it will thicken as it cools.
- Cool completely, then pour into a container (I use one of those squeeze bottles to take with our camping stuff).
- It's OK to keep at room temp, but I would put in fridge if you want to keep longer than a couple of days.
- Prepare bananas:.
- Combine sugar and cinnamon.
- Slice each banana in half lengthwise.
- Roll each banana half in cinnamon sugar, until completely coated.
- Grill coated bananas over hot coals (ideally, you will grill them after dinner, when the coals are nicely glowing; we don't want a raging fire here).
- Grill bananas until the sugar begins to carmelize, but be careful; don't let them burn.
- To serve, put two banana halves on a plate, drizzle with caramel sauce and serve with a dollop of crema Mexicana.
Nutrition Facts : Calories 423.8, Fat 13, SaturatedFat 8, Cholesterol 42, Sodium 55.7, Carbohydrate 80.3, Fiber 3.6, Sugar 66.1, Protein 1.9
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.
GRILLED BANANAS
Make and share this Grilled Bananas recipe from Food.com.
Provided by Tammi1
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Split bananas lengthwise.
- Sprinkle each half with cinnamon and wrap in foil.
- Place foil-wrapped banana halves around the edge of the grill, about 5 to 6 inches from heat.
- Grill about 5 minutes, turning occasionally.
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
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 Allrecipes Member
Categories Banana Desserts
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
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!
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