Caramel Banana Sundaes Food

SALTED CARAMEL SUNDAE

Steps:

• Preheat the oven to 350˚.
• Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn and set aside. Line the sheet pan with parchment paper.
• Place the sugar and 1/4 cup water in a medium (10-inch) sauté pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves -from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.) Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
• Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
• To serve, pour puddles of chocolate sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn and add a dollop of the sweetened whipped cream in the middle. Serve immediately.

CARAMELIZED BANANA SUNDAES

Steps:

• Peel and slice the bananas into 1/4 inch diagonal slices. Place cut bananas in a shallow dish and toss with lemon juice.
• Melt the butter and brown sugar in a heavy skillet and cook on medium high heat for one minute or until butter is melted. Stir in the bananas tossing to coat. When bananas are nicely glazed remove from heat.
• Place the chocolate chips and half-and-half in a microwave safe measuring cup. Microwave for 20 seconds, stir and microwave again for 10 to 20 seconds if needed. Stir until smooth. Add cinnamon Kahlua or Kahlua substitute.
• Place a scoop of vanilla ice cream in an ice cream dish, top with the warm bananas spooning any of the brown sugar glaze over each individual serving. Drizzle with chocolate sauce and sprinkle with toasted chopped walnuts. Garnish each with a maraschino cherries.

CARAMEL BANANA SUNDAES

Steps:

• 1. Melt butter in a small saucepan. Add brown sugar and stir to combine. Cook on medium heat for a couple of minutes until sugar is dissolved and mixture begins to look a bit browner. Add vanilla and bananas and stir to coat. Cook just long enough to heat bananas. Dad would take banana mixture off the heat, cover the pan, and scoop ice cream. This was long enough for bananas to get warm but not too soft. Serve over vanilla ice cream. Topping with whipped topping and a cherry is optional but pretty.

CARAMEL BANANA TIRAMISU

Steps:

• Combine pudding mix and milk in a medium bowl and whisk to thicken. Add 1/3 cup caramel dip and sour cream and whisk to combine. Fold in whipped topping. Dip 15 ladyfingers in orange juice and arrange one layer of soaked fingers in a 9"x11" dish. Spread 1/2 cup caramel dip on top of ladyfingers. Spoon half of cream mixture over caramel and spread into an even layer, top with half of banana slices. Repeat process with remaining ingrediants. For topping, spread whipped topping over all, drizzle with caramel apple dip and sprinkle with cinnamon.