Caramelized Banana Shortcakes 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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BOOZY BAKED CARAMELISED BANANAS

Steps:

• Heat the oven to 220C/200C fan/gas 8. Toss the banana halves in an ovenproof dish with the sugar, maple syrup and rum or whisky. Sprinkle with a small pinch of salt, if you like.
• Bake for 15 mins, then remove from the oven. Heat the grill to high and grill the bananas for 3-5 mins, or until bubbling and caramelised. Spoon the bananas into bowls and scatter over the pecans. Serve with ice cream, and any of the caramelised syrup from the dish drizzled over the top.

BANANA-CARAMEL SHORTCAKES

Steps:

• Heat oven to 425 degrees; you'll need a baking sheet.
• Sauce: Stir sugar and water in a heavy 2-quart saucepan over medium heat until mixture comes to a boil.
• Boil 5 minutes, without stirring, scraping down sides of pan if mixture starts to crystallize around edges, or until mixture is caramel-colored.
• Whisk in butter until melted.
• Remove from heat and whisk in cream (mixture will bubble vigorously).
• Scrape into a medium bowl; cover loosely and refrigerate until cool.
• Shortcakes: Whisk flour, walnuts, 2 T sugar, the baking powder and salt in a medium bowl until blended.
• Add cream; stir with a fork until mixture comes together to form a dough.
• Transfer dough to work surface and form into 6-inch long log.
• Cut into 6 rounds.
• Place rounds on ungreased baking sheet.
• Sprinkle tops with remaining sugar.
• Bake 14-17 minutes or until golden.
• Remove to wire rack to cool completely.
• To serve: Slice bananas and stir into caramel sauce.
• Beat cream, sugar and vanilla until soft peaks form when beaters are lifted.
• Halve shortcakes with a serrated knife.
• Place bottoms on dessert plates.
• Top each bottom with scant 1/4 cup banana-caramel mixture, then about 3 T whipped cream.
• Top with biscuit tops, 2 T banana-caramel mixture and 1 T whipped cream.
• Garnish.
• To plan ahead: Bake shortcakes no more than 8 hours before serving.
• When they're cool, store tightly covered at room temperature.
• Make the caramel sauce up to a week ahead and store in the refrigerator.
• Of course, if time's really short, you can substitute bottled caramel sauce for the homemade.

EASY CARAMELIZED BANANAS

Steps:

• Slice bananas into thick coins or lengthwise strips, depending on your preference.
• Pour sugar onto a plate. Roll bananas in sugar, until completely coated.
• Spray a medium size nonstick pan, and heat over medium high heat. Add bananas and sugar.
• Cook bananas until light to golden brown underneath, about 4-5 minutes (you can lift with a spatula or fork to peek). Be careful not to overcook or burn them (if you smell them browning, or see color in the pan, flip them right away). Keep in mind these times will vary, depending on your stove.
• Gently flip bananas over to brown other side, turning heat down to medium. The second side will brown in about one minute.
• Transfer to a plate that has been coated with cooking spray (otherwise they may stick - they are ooey gooey and sticky!) and serve. Alternately, slide them right onto your ice cream or breakfast food.
• Soak pan in hot water to facilitate cleaning.