SUNNY'S EASY BANANAS FOSTER
Steps:
- Melt the butter in a large nonstick skillet over medium heat. Stir in the orange juice, brown sugar and pumpkin pie spice and bring to a simmer. Slice the bananas and add to the skillet, stirring to coat. Saute until the bananas are tender and the sauce coats them, 2 to 3 minutes. Turn off the heat and add the bourbon. Light the liquid in the skillet with a click lighter and flambe, allowing the flames to subside. Turn on the heat and cook about 1 minute. Serve in bowls, warm, over vanilla ice cream with a sprinkle of nuts.
BANANAS FOSTER PIE
I love peanut butter with banana, so it only made sense to me to create a pie with that combination. I also used the flavors of banana's foster to create this delectable pie.-Emily Hobbs, Ozark, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine the wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack., In a large saucepan, melt butter. Stir in the flour, brown sugar, cinnamon, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the peanut butter, rum and vanilla., Slice bananas into the crust; pour filling over top. Refrigerate for 3 hours or until set. Garnish as desired with whipped cream, caramel syrup and peanuts. Store leftovers in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 21g fat (9g saturated fat), Cholesterol 133mg cholesterol, Sodium 292mg sodium, Carbohydrate 53g carbohydrate (35g sugars, Fiber 3g fiber), Protein 8g protein.
BANANA FOSTERS ICE CREAM
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 5h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the condensed milk, whipping cream, rum, banana extract, and cinnamon in a large measuring cup. Refrigerate until cold.
- Turn your ice cream machine on and pour in the cold cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
- Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for several hours until firm enough to scoop.
- Serve over sliced bananas with a drizzle of warm Rum Sauce, and whipped cream.
- Melt butter in saucepan. Stir in sugar and stir until it dissolves. Whisk in whipping cream, corn syrup, rum, and cinnamon. Simmer for a few minutes so the flavors can marry. Remove from heat and cool slightly before serving.
BANANAS FOSTER ICE CREAM PIE
Make and share this Bananas Foster Ice Cream Pie recipe from Food.com.
Provided by Raquel Grinnell
Categories Frozen Desserts
Time 5h40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium-size skillet over medium heat, melt 3 tablespoons of the butter. Add the sugar and stir until it dissolves. Add the bananas and cook, stirring, for 3 minutes. Remove the pan from the stove and carefully add the liqueur and rum. Return the pan to the stove. Using long matches and keeping long hair and hanging sleeves well clear of the pan, carefully ignite the alcohol and stir with a long-handled wooden spoon until the flames die down, about 30 seconds. Remove from the heat and let cool completely. Purée the mixture in a food processor or blender.
- In a medium-size nonreactive saucepan over medium heat, heat the milk and cream to the scalding point (when bubbles form around the edges of the pan). Do not let it boil. Remove from the heat.
- Beat the egg yolks in a large mixing bowl. Add the cream mixture about 1/4 cup at a time to the beaten eggs, whisking well after each addition. Pour the mixture back into the saucepan, and cook, stirring, over medium heat until the custard becomes thick enough to lightly coat the back of a spoon, 2 to 3 minutes. Do not boil.
- Remove from the heat and pour the mixture into a large glass mixing bowl. Add the puréed bananas and stir to mix. Cover the top of the mixture with plastic wrap pressed against the surface (this will keep a skin from forming) and let cool. Place the mixture in the refrigerator and chill completely.
- Pour the banana mixture into an ice cream machine and follow the manufacturer's instructions for the churning time. If you leave the ice cream in the freezer for a while before completing the pie, be sure to let it soften up a bit first.
- Make caramel sauce: In a small heavy saucepan, combine the sugar and water and bring to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thick syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Let cool. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before using it. Makes about 3/4 cup.
- Preheat the oven to 375 degrees F.
- Put the graham cracker crumbs in a medium-size mixing bowl. Melt the remaining 5 tablespoons butter and add to the crumbs. Mix well. Press evenly into the sides and bottom of a 9 1/2-inch deep-dish pie pan and bake until browned, about 10 minutes. Let cool completely.
- Carefully spread the caramel sauce evenly over the inside of the graham cracker shell. Fill the shell with the ice cream, spreading it evenly with a rubber spatula. Cover with plastic wrap and freeze until the ice cream firms up, about 4 hours. Cut the pie into wedges to serve.
Nutrition Facts : Calories 737.1, Fat 51.3, SaturatedFat 30.6, Cholesterol 302.9, Sodium 236.6, Carbohydrate 64.3, Fiber 1.5, Sugar 47.9, Protein 7.2
BANANAS FOSTER ICE CREAM
Blogger Lauren Keating of Healthy-Delicious shares a frozen treat inspired by bananas Foster.
Provided by Lauren Keating
Categories Dessert
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- In food processor, place bananas, milk and brown sugar. Cover; process 45 seconds or until smooth and creamy. Add rum exteract and vanilla; process with 4 or 5 quick on-and-off motions to combine.
- Transfer mixture to container with tight-fitting lid. Freeze at least 1 hour 30 minutes, stirring occasionally, until desired consistency.
Nutrition Facts : Calories 110, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 15 g, TransFat 0 g
BANANAS FOSTER CREAM PIE
Don't be intimidate by steps of this recipe. Really easy to make and very delish! People will be asking for seconds, even ask for the recipe!
Provided by Wicked Creations
Categories Pie
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- Bake pie shell according to package (empty); cool and set aside.
- Melt butter in saute pan, add banana slices and cook for a minute to two minutes (do not over cook or the bananas will cook down) on low heat.
- Add brown sugar, vanilla and cinnamon, stirring for two minutes (this avoids cooking down of bananas).
- Turn off heat, add rum and walnuts. Stir and cool. (It will thicken as it cools).
- Cream Layer:.
- In a medium sauce pan over medium heat, combine half and half, six tbsp of measured sugar and salt. Bring to simmer, stirring occassionally (till sugar is disolved). Keep on heat while making the yolk mixture.
- In a small bowl, whisk egg yolk together till smooth. Add remaining sugar and whisk till combined.
- In another small bowl, whisk together cornstarch and a little water till fully blended.
- Add cornstarch to yolk mixture, whisking till fully blended.
- Take half and half mixture and pour ribbon slowly (just a little) into yolk mixture whisking fast (too much and fast could cook the eggs!).
- Pour yolk mixture into the half and half mixture and continue to cook over medium heat.
- Whisk constantly until mixture is thickened and glossy.
- Remove from heat and stir in butter slices and vanilla extract until fully blended.
- Strain cream in fine mesh strainer into a medium bowl-push all throughly and may do it twice to remove any lumps.
- Cover top in plastic wrap (prevents from skin-forming) and cool.
- Pie Assembly:.
- Pour Banana Foster's into cooled pastry shell.
- Next, spread pastry cream over the Banana Fosters.
- Place plastic wrap on pastry cream top and chill.
- When ready to serve, remove plastic wrap and decorate, garnish with whipped topping/whipped cream, sprinkles,. chopped nuts, dried banana chips, if like.
Nutrition Facts : Calories 545.3, Fat 28.6, SaturatedFat 13, Cholesterol 149, Sodium 173.6, Carbohydrate 67.4, Fiber 2.4, Sugar 45.9, Protein 6.3
BANANAS FOSTER PIE
Make and share this Bananas Foster Pie recipe from Food.com.
Provided by Pinay0618
Categories Pie
Time 31m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450°F In small bowl, mix all sauce ingredients until well blended; set aside.
- Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until golden brown. Cool completely, about 30 minutes.
- In medium bowl, toss banana slices with 3 tablespoons of the sauce until coated. Layer bananas in bottom of cooled baked shell.
- In large bowl, beat milk and pudding mix with wire whisk 2 minutes or until thickened. In small bowl, beat whipping cream with electric mixer on high until stiff peaks form. Fold into pudding until well combined. Spread evenly over bananas.
- Refrigerate 2 to 4 hours or until firm.
- Top individual servings of pie with additional banana slices and sauce. Store in refrigerator.
Nutrition Facts : Calories 508.2, Fat 30, SaturatedFat 13.4, Cholesterol 46.4, Sodium 481.6, Carbohydrate 56, Fiber 1.6, Sugar 5.9, Protein 5
BANANAS FOSTER ICE CREAM CAKE
This recipe was adapted from "Taste of the South Magazine 2006". I made this for my husband's birthday, and it was a hit with both adults and kids. This cake has alternating layers of butter cake, vanilla ice cream, cinnamon-caramel sauce, toasted pecans and is topped with bananas in cinnamon-caramel sauce. This is a decadent dessert that takes time to prepare but is so worth every minute. (Note: Preparation time includes time needed for cakes to cool and ice cream to harden between layers and atop the cake.)
Provided by MarthaStewartWanabe
Categories Frozen Desserts
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Spray two 8-inch round cake tins with cooking oil. Flour lightly.
- In a medium mixing bowl, mix together cake mix, water, 1/2 cup softened butter and eggs at low speed. Then beat at medium speed for 4 minutes. Pour batter evenly into pans and bake for 22-25 minutes or until a toothpick inserted into the center of each cake comes out clean. Cool in pan on wire rack for 30 minutes. Then place cakes in the freezer until ready to assemble.
- Toast chopped pecans on a baking sheet in the oven for 8-10 minutes or until fragrant and lightly browned. Set aside to cool.
- Pour caramel ice cream topping into a small bowl. Add 1/2 teaspoons cinnamon and whisk until fully incorporated. Set aside. Reserve remaining caramel sauce for drizzling the cake later.
- In a large skillet over medium-high heat, melt 2 tbs. butter. Once the butter begins to bubble slightly, add sliced bananas. Saute for 2 minutes. Then add half of the caramel sauce mixture, stir until bubbling, remove from heat and set aside to cool for 15 minutes. Refrigerate until ready to place atop the cake.
- To assemble, place one cake layer onto a cake plate. Top with half the ice cream, making sure to leave at least 1/4 inch of space around the edge of the cake (to allow for melting and settling). Sprinkle with toasted pecans and drizzle with reserved caramel sauce.
- Return both ice-cream-topped cake and ice cream carton to freezer for 30 minutes. Then add second layer of cake, top with ice cream and sprinkle with pecans.
- To finish off, place bananas in a mound atop the cake. Drizzle around the edges of the cake with remaining caramel sauce and sprinkle with remaining pecans.
- Freeze for 2-4 hours or until ready to serve. If the cake is frozen-hard, allow to sit at room temperature for 5-8 minutes or until softened to your liking.
- Freeze any remaining cake.
Nutrition Facts : Calories 909.5, Fat 43.3, SaturatedFat 20.3, Cholesterol 167.7, Sodium 845.4, Carbohydrate 123.3, Fiber 3.9, Sugar 61.9, Protein 11.8
BANANAS FOSTER WITH ICE CREAM
A fast spin on a fancy dessert, this version is prepared in just 10 minutes in the microwave.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- In small microwavable bowl, mix caramel topping and rum. Microwave uncovered on High 30 seconds or until very warm. Stir in bananas.
- Scoop ice cream into dessert dishes; top with banana mixture.
Nutrition Facts : Calories 290, Carbohydrate 60 g, Cholesterol 20 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 44 g, TransFat 0 g
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BANANA FOSTER ICE CREAM PIE - COOK WITH MANALI
From cookwithmanali.com
Estimated Reading Time 7 mins
- Pulse graham crackers in your food processor till finely crushed. If you don't have a food processor, place the crackers in a ziplock bag and crush them using a rolling pin.
- After 30 minutes, take out the crust and fill it with Blue Bunny® Butter Pecan Ice cream. Take the ice cream out of the freezer for 10 minutes or so before you start filling it. I like to place scoops of ice cream in the crust as you can see in the picture.
- When it's time to take the pie out of the freezer, make the banana foster sauce first. In a pan melt butter on medium heat.
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