Caramel Banana Taquitos 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 MACCHIATO BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
• In a large mixing bowl, mash the bananas with a fork until almost smooth, and stir in the coffee creamer, vegetable oil, eggs, sugar, and instant coffee granules until the coffee granules have dissolved. Gradually stir in the flour mixture, about 1/2 cup at a time, until batter is almost smooth, and pour batter into the prepared loaf pan.
• Bake in preheated oven until a toothpick inserted into the center of the banana bread comes out clean, about 1 hour. Allow to cool before removing from pan.
• Melt the unsalted butter in a saucepan over medium heat, and mix in the brown sugar and vanilla extract. Bring the mixture to a boil, stirring to dissolve sugar, and reduce heat to a simmer. Simmer the syrup for 3 minutes, allow to cool to a warm but liquid temperature, and pour the glaze over the banana bread. Serve when glaze has set.

BANANA CARAMEL TOPPING

Steps:

• In a large saucepan, combine the ice cream topping, lemon juice, cinnamon and lemon zest. Cook and stir over medium heat until heated through. , Just before serving, stir in bananas and extract. Serve over ice cream.

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 NAPOLEONS

Steps:

• Preheat oven to 400 degrees. Place puff pastry rectangles on a parchment-lined rimmed baking sheet. Bake until golden and puffed, 15 minutes. Remove and let cool on a wire rack. Meanwhile, in a medium bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, 2 to 3 minutes.
• With a serrated knife, cut rectangles in half horizontally. Reserve 4 tops. Divide banana slices among 4 pastry bottoms, then drizzle with dulce de leche. Use 2 pastry bottoms and 2 pastry tops to make middle layers. Layer with whipped cream and coconut, then top with reserved pastry tops. Serve immediately.

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.

CARAMEL BANANA CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
• Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
• Remove from heat and cool.
• Spread half of the banana mixture on half of one crepe.
• Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
• Repeat with the other crepe.
• Serve with whipped cream and a drizzle of caramel sauce.
• Enjoy!