CHOCOLATE BANANA BUNDLES
Banana and chocolate is such an irresistible combo that I make this quick dessert often. You can also top these tasty bundles with the butter and brown sugar mixture left over from coating the bananas, or sprinkle on a dash of sea salt. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large cast-iron or other heavy skillet, melt butter over medium heat. Stir in brown sugar until blended. Add bananas; stir to coat. Remove from heat; set aside., Unfold puff pastry; cut into 4 rectangles. Place a halved banana in center of each square. Overlap 2 opposite corners of pastry over banana; pinch tightly to seal. Place on parchment-lined baking sheets. , Bake until golden brown, 20-25 minutes. Drizzle with chocolate. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 596 calories, Fat 31g fat (12g saturated fat), Cholesterol 15mg cholesterol, Sodium 249mg sodium, Carbohydrate 78g carbohydrate (35g sugars, Fiber 8g fiber), Protein 7g protein.
SAUTEED BANANAS WITH CARAMEL SAUCE
This is a rich ending to a perfect meal. If you want a non-alcoholic version, use apple juice for the dark rum.
Provided by PaulaG
Categories Dessert
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, melt the butter over medium high.
- Stir in 1 tablespon peanut oil, honey and brown sugar, stir until sugar is dissolved, about 3 minutes.
- Sit in milk, 1 tablespoon at a time.
- Stir and cook until the sauce thickens slightly, about 3 minutes.
- Remove sauce from heat and stir in raisins and chopped walnuts.
- Set aside and keep warm.
- Peel the bananas, cut each crosswise into 3 sections and then cut each section in half lengthwise.
- Add the additional 1/2 teaspoon peanut oil to a nonstick frying pan and place over medium-high heat.
- Add the cut bananas and saute until they begin to brown, 3 to 4 minutes each side turning once.
- Transfer to individual serving plates.
- Pour the rum into the pan, bring to a boil, and deglaze the pan.
- Cook until rum is reduced by half.
- Add the carmel sauce to the rum and warm.
- Spoon warm sauce over the bananas and serve immediately.
SALTED CARAMEL-BANANA BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Make the caramel: Combine the sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter, heavy cream, bourbon, lemon juice and kosher salt (the mixture will bubble). Pour into a bowl and set aside.
- Make the bread pudding: Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely.
- Whisk the eggs, sugar and kosher salt in a large bowl, then whisk in the milk, heavy cream and vanilla until smooth. Fold in the toasted bread and the banana slices. Transfer half of the mixture to the prepared baking dish and spread in an even layer. Drizzle with 1/2 cup of the caramel, then top with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Cover and refrigerate the remaining caramel until ready to serve.
- Preheat the oven to 350 degrees F. Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour, 15 minutes. Warm the remaining caramel and drizzle on top.
UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE
Hot toffee sauce makes sticky, warm banana cake even more of a treat
Provided by Sarah Cook
Categories Dessert
Time 1h55m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
- Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
- Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
- When the cake is cooked, poke it all over with the skewer - inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.
Nutrition Facts : Calories 802 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
WAFFLES WITH BANANA & SALTED CARAMEL SAUCE
Smother fluffy waffles with fried bananas, vanilla ice cream and caramel sauce for an indulgent dessert or brunch time treat
Provided by Miriam Nice
Categories Breakfast, Brunch, Dessert, Treat
Time 1h
Number Of Ingredients 13
Steps:
- Put the sugar, golden syrup and butter in a saucepan and heat gently, stirring occasionally, until everything has melted together. When the mixture starts to bubble, stir in the double cream and cook for 2 mins. Stir in 1/2 tsp salt, then take off the heat and allow to cool slightly in the pan.
- Heat the waffle maker (if you don't have one, you can use a griddle pan instead - see tip). Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, caster sugar and a pinch of salt. Make a well in the centre and add the egg yolks and melted butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer's instructions. Repeat until all the batter has been used up - keep cooked waffles warm in a low oven until serving.
- Just before serving, heat the remaining butter in a non-stick frying pan over a medium heat and fry the banana pieces until golden. Divide the waffles between 4 plates, top with the fried bananas, drizzle with salted caramel and top with a scoop of vanilla ice cream, if you like.
Nutrition Facts : Calories 719 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.2 milligram of sodium
DEEP-FRIED BANANAS WITH CARAMEL SAUCE
Make and share this Deep-fried Bananas with Caramel Sauce recipe from Food.com.
Provided by horseplay
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel the bananas and cut them in half lengthways, then half again, so that you have long strips.
- Mix the hazelnuts and breadcrumbs in a bowl and roll the banana pieces in it.
- Press some of the mixture into the flesh to make sure it is well coated.
- Heat all the sauce ingredients in a small heavy sauce pan, stirring constantly.
- Heat the oil in a wok to 180 degrees Celsius.
- How much oil you use is relevant to how big your wok is.
- Put enough so it will cover the bananas, but never fill it more than halfway.
- Deep fry the bananas in batches for about 2 minutes, or until golden brown.
- Place the fried bananas on a piece of paper towel on a place to let the oil drain.
- To serve, place the bananas on a plate and pour some caramel sauce over top.
Nutrition Facts : Calories 650.6, Fat 30.7, SaturatedFat 17.1, Cholesterol 11.4, Sodium 163, Carbohydrate 95.4, Fiber 5.3, Sugar 69.4, Protein 7.2
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