Bananas In Caramel Sauce Food

BANANAS IN CARAMEL SAUCE

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.

CARAMEL BANANAS

Steps:

• In a small skillet, heat 1/2 cup WHITE SUGAR
• 1 cup LIGHT BROWN SUGAR
• 3 Tbs. EVAPORATED MILK
• 2 Tbs. BUTTER.
• Cook until sugar caramelizes (i.e., melts and starts to turn brown).
• Stir in 2 oz. WHITE RUM and cool.
• Arrange 1/2 BANANA per person in compote dish.
• Spoon 3 to 4 Tbs. CARAMEL SAUCE over bananas.
• Sprinkle 1 to 2 teaspoons CHOPPED PEANUTS over caramel sauce.

BANANA-CARAMEL SAUCE

Steps:

• In a large skillet, heat sugar with water, stirring to dissolve sugar. Boil (without stirring) until golden brown, 5 to 8 minutes.
• Immediately add heavy cream and butter (mixture may sputter and clump); cook, stirring, until smooth. Add thinly sliced bananas; stir to coat.

WARM CARAMEL BANANAS

Steps:

• Melt butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Gradually mix in sour cream; cook on low heat 1 min.
• Cut bananas lengthwise, then crosswise in half. Add, cut sides down, to skillet; cook 1 min., basting occasionally with sauce from bottom of skillet. Stir in nuts.
• Spoon bananas evenly into 4 dessert dishes; top with remaining sauce in skillet. Drizzle with chocolate; top with COOL WHIP.

DEEP-FRIED BANANAS WITH CARAMEL SAUCE

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.

CARAMELISED BANANAS

Steps:

• In a large frying pan, heat the sugar over a moderate heat, after about 1-2 minutes the sugar will start to caramelise around the edges of the pan. Stir the sugar with a wooden spoon until the sugar has changed to a golden amber colour, continue cooking but be careful not to burn.
• Remove from the heat and stir in the Kerrygold butter, vanilla seeds and 2 tbsp of cold water, to stop it cooking any further.
• Add the bananas cut side down and return to the heat; cook for 1-2 minutes and then turn over, the bananas should have taken on the caramel colour.
• Place the slices of vanilla sponge in the middle of the plates, pile 2 halves of bananas on top of the sponge and pour over the caramel sauce so it soaks into the sponge and add a scoop the Greek yoghurt
• Quick Tip: To melt the butter faster use Kerrygold Softer Butter which is soft straight from the fridge and without the addition of vegetable oil.