Deep Fried Bananas With 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.

DEEP FRIED BANANAS

Steps:

• In a small bowl, combine the first four ingredients.
• In a large bowl, combine the egg, oil, milk, and vanilla. Gradually add the flour mixture to the egg mixture, stirring often.
• Pour the oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip the banana slices into the batter; fry in hot oil 3 1/2 to 4 minutes or until golden. Drain on paper towels.

FRIED CARAMEL BANANAS

Steps:

• Peel bananas and cut in half lengthways.
• Place lightly beaten egg in a shallow bowl, and the combined ground hazelnuts and breadcrumbs in another shallow bowl.
• Dip banana pieces firstly into egg, and then coat in hazelnut and breadcrumb mixture.
• Heat cooking oil in a wok to 375ºF, and deep-fry bananas, in batches, until golden brown.
• Drain on absorbent kitchen paper, and keep warm until all the banana has been cooked.
• For the caramel sauce, melt butter in a small pan, then add remaining ingredients and stir.
• Bring to the boil and cook, uncovered, until sauce has thickened slightly, about 8 minutes.
• Serve each individual portion with icecream of choice.

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.

BREADED DEEP-FRIED BANANAS (BANANA EMPANADA)

Steps:

• Heat the oil to 350ºF (180ºC) in a deep-fry machine or heavy-bottom saucepan over medium heat. While oil is heating, peel the bananas, remove the stringy parts that cling to the peeled fruit, and cut crosswise in half.
• Place the flour, eggs, and bread crumbs each in a separate bowl. Dredge the banana halves in flour to get an even coating. Shake to remove excess flour. Next, soak the banana halves in the beaten eggs mixed with 1 tsp water. Finally, cover the banana halves in bread crumbs.
• Fry each half until lightly golden (do NOT overcrowd the pan), about 1 to 2 minutes. Remove with a slotted spoon. Place on a plate lined with a double layer of paper towels.

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.

CHOCOLATE BANANA FRIED WONTONS WITH GRAND MARNIER® CARAMEL SAUCE

Steps:

• Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
• To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
• Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
• Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

SAUTEED BANANAS WITH CARAMEL SAUCE

Steps:

• In a small saucepan, melt the butter over medium high.
• Stir in 1 tablespon peanut oil, honey and brown sugar, stir until sugar is dissolved, about 3 minutes.
• Sit in milk, 1 tablespoon at a time.
• Stir and cook until the sauce thickens slightly, about 3 minutes.
• Remove sauce from heat and stir in raisins and chopped walnuts.
• Set aside and keep warm.
• Peel the bananas, cut each crosswise into 3 sections and then cut each section in half lengthwise.
• Add the additional 1/2 teaspoon peanut oil to a nonstick frying pan and place over medium-high heat.
• Add the cut bananas and saute until they begin to brown, 3 to 4 minutes each side turning once.
• Transfer to individual serving plates.
• Pour the rum into the pan, bring to a boil, and deglaze the pan.
• Cook until rum is reduced by half.
• Add the carmel sauce to the rum and warm.
• Spoon warm sauce over the bananas and serve immediately.

FRIED CARAMELIZED BANANAS WITH ICE CREAM

Steps:

• Make the Caramel
• Place a nonstick skillet over medium-high heat and add the brown sugar and butter. Allow both to melt and mix well using a heatproof silicone spatula.
• Fry the Bananas
• When the caramel is hot and bubbly, add the bananas, cut side down, along with the pecans. Allow the bananas to cook for about 3 minutes before turning them over. The cut side should have a deep golden brown color and a slightly crispy texture. (Depending on the ripeness of the banana, they may break. Don't worry about this; they will still be delicious.)
• Cook for another 2 minutes, using a spoon to drizzle the caramel sauce over the bananas to keep infusing them with caramel flavor.
• Serve
• Place the bananas on a serving dish or platter, top with scoops of ice cream, and drizzle the caramel sauce and nuts all over it.
• COOKING NOTES
• ADVANCE PREPARATION
• The bananas are best served just after they are made. They will lose their crispy caramelized texture as they sit but will still retain their flavor so long as they are not refrigerated.
• If you must make them in advance, the bananas can be held in a warm oven for a few hours.