Caramel Walnut Banana Melt Food

CARAMELIZED BANANAS

Steps:

• chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
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CARAMEL WALNUT BANANA MELT

Steps:

• 1. Filling: Mix cream cheese, 1/3 c sugar and vanilla. Add mashed bananas. Scrape the bowl as you go. Mix till well blended and set aside
• 2. Take tortilla and heat them a bit to make them easier to work with. Cut 1/2 inch on each side. Place a generous amount of filling along the middle ( like a burrito) Fold over sides and roll gently. Secure ends with a toothpick.
• 3. Heat oil to 350 cook rolls till they are brown. Remove from oil and roll in the 1/2c sugar and cinnamon. Take out the toothpicks and carefully cut the roll. The middle will be hot and a bit runny ( this is how it suppose to be, trust me) plate your rolls on some caramel and sprinkle with walnuts. **you can also enjoy this with a bit of ice cream

BANANA-WALNUT PANCAKES WITH CARAMEL TOPPING

Steps:

• Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening. In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in mashed banana and 2 tablespoons walnuts. For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown. Serve pancakes topped with sliced banana, 2 teaspoons walnuts and the caramel topping.

GRILLED BANANAS AND APRICOTS WITH WALNUT COOKIES AND CARAMEL RUM SAUCE

Steps:

• Preheat oven to 350 degrees F. Put all dry ingredients in a food processor, including walnuts and pulse until combined. Whisk together the egg yolk and water in a small bowl. Add the butter to the dry ingredients and cut the butter into the mixture by pulsing. Add the yolk and water and pulse until the dough just comes together. Remove dough to a flat surface and gently knead until it comes together into a cohesive mass. Wrap and chill in the refrigerator for at least 30 minutes. Roll the dough out on a lightly floured surface to 1/8-inch thickness. Cut the dough into 4-inch circles. Transfer the circles to a baking sheet and bake until lightly browned, about 12 to15 minutes. Let cool on a baking rack.
• Melt the butter in a small saucepan on top of the grill. Add the sugar, cinnamon and salt and pepper and stir until the sugar is dissolved. Sprinkle fruit with salt and pepper. Grill the fruit on both sides, brushing with the butter mixture, until just cooked through. Remove the fruit to a platter.
• Combine sugar and water. Cook over medium heat until sugar caramelizes to a dark golden brown. Slowly add the butter, then cream and whisk until smooth. Strain the sauce into a bowl and whisk in the rum. Keep warm.
• Arrange grilled fruit on top of the cookies. Drizzle with the sauce and serve with vanilla ice cream or freshly whipped cream.

CARAMEL-WALNUT UPSIDEDOWN BANANA CAKE

Steps:

• For topping:
• Spray 8-inch round cake pan with 2-inch-high sides with nonstick spray. Bring butter, sugar, and corn syrup to boil in medium saucepan, stirring constantly until butter melts. Boil syrup 1 minute. Stir in nuts. Spread topping in prepared pan. Let topping cool completely.
• For cake:
• Preheat oven to 350°F. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until blended. Beat in eggs 1 at a time, then mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined. Spoon batter into pan.
• Bake cake until tester inserted into center comes out clean, about 55 minutes. Cool 15 minutes. Cut around cake. Place platter over pan. Holding pan and platter together, turn over. Let stand 5 minutes, then gently lift off pan. Cool at least 15 minutes for topping to set. Serve warm or at room temperature with whipped cream or vanilla ice cream.

BANANA-CARAMEL BREAD

Steps:

• Heat oven to 350ºF.
• Combine flour, baking powder, baking soda and salt. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add combined flour mixture; mix just until moistened. Stir in nuts and caramel bits.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min. Remove bread from pan to wire rack; cool completely.

CARAMEL BANANA UPSIDE DOWN TART

Steps:

• Have a round tart tin ready.
• Roll out the puff pastry until it is slightly larger than the tin. Set aside.
• Melt butter and pour into the base of tin.
• Sprinkle the butter with the demerara sugar.
• Place the banana slices in to look nicely arranged around the whole base of the tin.
• Now place the puff pastry on top of the banana mixture, tucking in the excess around the sides; you want the fruit to be sealed.
• Bake in a medium to hot oven for 12 minutes.
• To serve, turn upside down on a serving plate so that the banana and toffee sauce is now showing.
• Serve hot with ice cream.
• Enjoy.

TENNESSEE BANANA-BLACK WALNUT CAKE WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350°F; grease and flour 2(9-inch) cake pans.
• For the cake: In a medium bowl, stir together flour and baking soda; set aside.
• Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes.
• Add eggs 1 at a time, mixing well after each addition.
• Mix in mashed bananas, buttermilk,and vanilla; add flour mixture and mix until just combined.
• Stir in walnuts.
• Pour into prepared pans, bake until a toothpick inserted comes out clean, about 35 minutes.
• Cool in pans on a cooling rack, remove from pans and cool completely.
• While cake is baking, prepare frosting.
• Melt butter in a small saucepan.
• Add brown sugar and 1/3 cup cream; cook over medium-low heat until sugar is dissolved, about 2 minutes.
• Remove from heat and add vanilla; transfer to a large bowl.
• Using a hand mixer, beat in confectioners sugar a little at a time until smooth.
• (If frosting is to thick, add 1 tablespoon heavy cream at a time until consistency is right).
• Sandwich 2 layers of cake with frosting; frost outside of the cake.
• Press chopped walnuts on sides of cake, if desired.

BEST EVER BANANA, WALNUT AND CARAMEL CAKE

Steps:

• Preheat oven to 180 degrees celsius.
• Cream the butter and sugar until fluffy.
• Add vanilla essence.
• Beats eggs in one at a time.
• Mash bananas and beat into the creamy mixture.
• Sift the flour and bicarbonate of soda and add to the mixture.
• Stir in the milk and fold the mixture until all ingredients are mixed well.
• Grease a 20 cm round tin and line with baking paper.
• Pour cake mixture into tin.
• Then pour Caramel and Walnut Topping over uncooked cake and bake for about 45-60 minutes.
• Remove from oven and allow to cool for about 5 minutes before you turn it out onto a wire rack.
• Serve with a dollop of cream.
• For the CARAMEL AND WALNUT TOPPING, place butter and brown sugar in a saucepan and stir over low heat until the butter is melted and mixture is smooth.
• Add walnuts and pour over cake before placing into oven.

CARAMEL-WALNUT UPSIDE-DOWN BANANA CAKE

Steps:

• Topping.
• Spray 8 inch round cake pan with 2 inch high sides with nonstick spray.
• Bring butter,sugar and corn syrup to boil in medium saucepan, stirring constantly until butter melts:boil for 1 minute.
• Stir in nuts;spread topping in prepared pan and let cool completely.
• Cake.
• Preheat oven to 350 degrees.
• Sift first four ingredients into medium bowl.
• Using electric mixer, beat butter and both sugars in large bowl until blended.
• Beat in eggs 1 at a time, then mashed bananas,sour cream,rum and vanilla.
• Beat in dry ingredients just until combined.
• Spoon batter into pan.
• Bake cake until tester inserted into center comes out clean, about 55 minutes.
• Cool 15 minutes.
• Cut around cake and place platter over pan. Holding pan and platter together, turn over.
• Let stand 5 minutes then gently lift off pan.
• Cool at least 15 minutes for topping to set.
• Serve warm or at room temperature with whipped cream or vanilla ice cream.

CARAMEL WALNUT BANANA TORTE

Steps:

• TOPPING: Place brown sugar, margarine, and cream in a small saucepan. Heat over low heat just until margarine melts, stirring constantly.
• Pour over bottoms of three 8" or 9" round baking pans, & sprinkle with walnuts.
• CAKE: Place sugar and margarine in mixer bowl and cream for about 2 minutes.
• Add banana and vanilla, mix thoroughly.
• Add eggs, one at a time, mixing about 15 seconds between each addition on low speed.
• Combine flour, baking powder, baking soda, and salt in small bowl.
• Add half of the flour mixture to the sugar mixture and mix for about 30 seconds on low speed.
• Add buttermilk and remaining flour mixture. Gradually increase spead to high and beat about 30-45 seconds.
• Spread batter evenly over nut mixture in pans.
• BAKE: 350°F for 25 - 30 minutes until toothpick inserted in center comes out clean.
• Cool in pans about 3 minutes. Remove from pans by inverting on to wire racks. (This is very important, if you don't let them cool long enough, the topping runs off the cake, too cool, and it stays in the pan).
• FILLING: Combine sugar, flour and salt in medium saucepan.
• Gradually stir in milk.
• Heat to boiling over medium heat, stirring constantly.
• Beat the egg in a separate bowl.
• Stir 4 to 5 tablespoons of hot mixture into beaten egg, 1 tablespoon at a time, mixing between each addition.
• Pour egg mixture into saucepan with remaining hot mixture. Cook until mixture is thick & bubbly, stirring constantly.
• Remove from heat and stir in vanilla and margarine. Cool slightly.
• Refrigerate 1 hour or more until cake is cool and ready to assemble.
• ASSEMBLE TORTE: (Save nicest looking layer for the top). Place one cake layer, nut side up on serving plate.
• Spread with half of filling. Arrange about half of banana slices over filling.
• Top with second layer, nut side up. Spread with remaining filling and banana slices.
• Top with remaining cake layer, nut side up.
• Top with whipped cream just before serving.
• Store in refrigerator.