BUTTER PECAN SAUCE
Buttery, smooth and full of pecans, this sauce is just sensational over ice cream. It's hard to beat this homemade goodness. -Kim Gilliland, Simi Valley, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened, 2-3 minutes. , Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream.
Nutrition Facts : Calories 148 calories, Fat 10g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 20mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
RUM BANANA SAUCE
Remember to save room for dessert! This sauce is delicious served over ice cream. It's so good, you'll be tempted to forget the ice cream altogether! Katherine Desrosiers - Trail, British Columbia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat until sauce is smooth, 4-5 minutes. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream.
Nutrition Facts : Calories 397 calories, Fat 17g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 104mg sodium, Carbohydrate 63g carbohydrate (54g sugars, Fiber 2g fiber), Protein 1g protein.
BANANA BUTTER PECAN CAKE
A Thanksgiving favorite at my house!
Provided by tbakercakes
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 9-inch fluted tube pan (such as a Bundt®).
- Mix butter pecan cake mix, water, vegetable oil, eggs, bananas, pecans, and toffee baking bits in a bowl until thoroughly combined. Pour batter into prepared tube pan.
- Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the tube pan for 15 minutes. Place a serving platter on top of the pan and invert pan. Gently lift pan from cake and let cake finish cooling.
- Melt butter and brown sugar in a saucepan over low heat, stirring until combined. Bring to a boil, stir in milk, and return to a rolling boil. Remove from heat; beat confectioners' sugar and vanilla extract into butter mixture to make a smooth frosting. Spread over cooled cake and allow to stand until frosting has set, about 15 minutes.
Nutrition Facts : Calories 604.1 calories, Carbohydrate 93.8 g, Cholesterol 75.4 mg, Fat 25.1 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 9.4 g, Sodium 387 mg, Sugar 69.9 g
BANANA SAUCE
Make and share this Banana Sauce recipe from Food.com.
Provided by LoveBakedIn
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a saucepan.
- Add the bananas to the hot butter.
- Let cook for about 2 minutes.
- Add the sugar, cinnamon, and nutmeg.
- Cook over medium heat until the sugar begins to caramelize, about 2 to 3 minutes. Add the vanilla.
- Add pecans just before serving.
- Serve warm or at room temperature.
- Makes about 1 1/2 cups.
BANANA AND PECAN PANCAKES WITH MAPLE BUTTER
Provided by Tyler Florence
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees F.
- In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
- Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
- To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
- In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
DANCING BANANA BUTTER PECAN SUPREME
Make and share this Dancing Banana Butter Pecan Supreme recipe from Food.com.
Provided by canarygirl
Categories Frozen Desserts
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Arrange ice cream in an ice cream dish.
- Place bananas vertically around the ice cream.
- Squirt all with whipped cream, and garnish with caramel sauce and chopped nuts.
Nutrition Facts : Calories 105, Fat 0.4, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 26.9, Fiber 3.1, Sugar 14.4, Protein 1.3
BANANAS FOSTER SAUCE
This sweet treat very appealing and versatile! It's an impressive ending to everyday meals as a dessert, or with waffles for brunch. - Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter. Stir in the brown sugar, cinnamon, nutmeg and cloves. Cook and stir until sugar is dissolved, about 2 minutes. Stir in cream. Add bananas and extract. Serve warm, with waffles, pancakes or vanilla ice cream if desired.
Nutrition Facts : Calories 589 calories, Fat 28g fat (17g saturated fat), Cholesterol 95mg cholesterol, Sodium 218mg sodium, Carbohydrate 85g carbohydrate (74g sugars, Fiber 2g fiber), Protein 5g protein.
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
BUTTER PECAN-BANANA PUDDING CAKE
Make and share this Butter Pecan-Banana Pudding Cake recipe from Food.com.
Provided by Heather B 4371
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Blend all ingredients in larger mixer bowl. Beat 4 minutes at med speed.
- Pour into greased and floured 10 bundt pan. Bake at 350 for 50 minutes or until cake springs back when lightly pressed and pulls away from sides of pan.
- Do not under bake. Cool in pan 15 minutes. Remove and cool on rack.
- Top with confectioners Glaze and additional banana slices.
Nutrition Facts : Calories 655.1, Fat 28.3, SaturatedFat 4.5, Cholesterol 143.1, Sodium 684.2, Carbohydrate 92.5, Fiber 2.3, Sugar 58.8, Protein 10.1
WALLEYE WITH PECAN BUTTER SAUCE----FISH
Make and share this Walleye With Pecan Butter Sauce----Fish recipe from Food.com.
Provided by Potluck
Categories Fruit
Time 6m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- To cook fish;.
- Beat egg and milk together. Mix flour and spices. Dip fillets in egg mixture then flour mixture.Fry in hot oil for 2-3 minutes per side,until golden brown.Serve with sauce on top of the fish.
- Sauce; Beat butter,lemon juice and a dash of salt together. Stir in pecans.
Nutrition Facts : Calories 725.1, Fat 49.1, SaturatedFat 18.8, Cholesterol 268.9, Sodium 943.1, Carbohydrate 23.4, Fiber 3.4, Sugar 1.5, Protein 49
BUTTER PECAN SAUCE
Make and share this Butter Pecan Sauce recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 13m
Yield 2 1/4 cups
Number Of Ingredients 7
Steps:
- In a heavy 2 quart/liter saucepan, combine sugars, butter, and corn syrup.
- Cook over medium heat, stirring occasionally, until mixture comes to a full boil and sugar is completely dissolved (5 to 8 minutes).
- Check to make sure sugar is completely dissolved by dropping a small drop in cold water and checking to make sure it is no longer grainy.
- Remove from heat and cool 5 minutes.
- Stir in whipping cream, Butter Pecan Extract and toasted pecans.
- Serve warm or keep refrigerated.
Nutrition Facts : Calories 1400.6, Fat 70.9, SaturatedFat 35, Cholesterol 168.9, Sodium 295.9, Carbohydrate 201.6, Fiber 2.3, Sugar 158.5, Protein 4
BUTTER PECAN GLAZE
Try this thick, rich, buttery sauce over ice cream, fried ice cream or slices of angel food cake for a satisfying dessert. It's so delicious! -Delores Goossen, Morris, Manitoba
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, cook butter over medium heat for 4-6 minutes or until golden brown. Stir in sugar and corn syrup; cook and stir for 2 minutes or until sugar is dissolved. Remove from the heat; gradually stir in cream. , Bring to a boil. Reduce heat to medium. Cook until sauce begins to thicken. Remove from the heat. Stir in pecans and vanilla. Serve warm over ice cream.,
Nutrition Facts : Calories 204 calories, Fat 17g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 49mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
BANANA, PECAN & BOURBON SELF-SAUCING PUD
This dessert is pure magic, when the hot sugary mixture gets poured over the pudding batter, it'll sink to the bottom and create a puddle of runny caramel sauce
Provided by Cassie Best
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Boil the kettle and heat oven to 180C/160C fan/gas 4 . Grease a rectangular baking dish with butter (ours was 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar, most of the pecans (save a handful) and 1/ 2 tsp salt into a bowl. Mash one banana in another bowl, add the butter, milk, eggs and bourbon and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
- Slice the remaining bananas lengthways and place on top of the pudding batter, cut -side up. Scatter over the remaining pecans. Mix the remaining 160g sugar with the golden syrup , add 300ml boiling water and stir until the sugar dissolves. Pour the hot liquid over the pudding, then put on the middle shelf of the oven and bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve with ice cream or custard, or both.
Nutrition Facts : Calories 570 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
BANANA PECAN BUTTER SAUCE
This is another recipe from the Plugra European-Style Butter website. I think it would be great on any autumn dessert or on french toast or pancakes. The website says that the bananas should be firm and ripe.
Provided by FeelinYummy
Categories Sauces
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice the bananas in 1" thick slices diagonally
- Toast the pecans in a large skillet to bring out the nutty flavor. Set aside.
- Melt the butter in the same skillet over medium to medium-high heat.
- Stir in orange juice, brown sugar, vanilla and salt.
- Cook and stir for 1-1/2 minutes. Add bananas and pecans and cook for 1 to 2 minutes, stirring occasionally, until sauce is smooth and slightly reduced.
- Keep warm until ready to serve.
Nutrition Facts : Calories 462.6, Fat 33.2, SaturatedFat 15.5, Cholesterol 61.1, Sodium 245.4, Carbohydrate 43.6, Fiber 3.6, Sugar 32.4, Protein 2.5
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- Prepare a 9-inch cake pan by greasing with butter and lining the bottom with a round of parchment paper (for easy removal!). Set aside. *Note: If you only have 8-inch cake pans, you can use, but you will have to hold back some of the batter. The cake doesn't rise much at the sides (it does dome). You'll only want to fill the pan to about 80% of the height. Note that cooking time may be less so check often.
- Spread the pecans on a baking sheet and toast in the 350° oven until fragrant, about 8-10 minutes. Remove from oven (leaving oven oand allow to cool. Once cool, process in a food processor until ground. Set aside.
- In a large bowl or the bowl of a stand mixer, beat the butter with the brown and white sugar until light and fluffy (several minutes). Add the eggs, one at a time, beating well after each addition. Add the mashed bananas and rum and beat to combine.
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