Easy Caramel Banana Galette Food

EASY SALTED CARAMEL PEAR GALETTE

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper; spray with cooking spray. Remove pie crust from pouch; unroll and place in pan.
• In large bowl, mix pears, 1/3 cup caramel sauce, and the flour until well coated. Spread mixture in center of crust, leaving 2-inch border. Fold edge of crust up over filling, pleating crust as necessary. Brush edge of crust with milk; sprinkle with sugar.
• Bake 38 to 43 minutes or until crust is deep golden brown and pears are just tender. (If pears begin to brown too quickly, cover pears loosely with foil.) Cool 15 minutes.
• Cut into wedges. Serve with ice cream; drizzle with additional caramel sauce.

EASY CARAMEL-BANANA GALETTE

Steps:

• Combine raisins and rum in a small bowl; set aside.
• Preheat oven to 425°F.
• Roll dough into a 10 1/2-inch circle, and place on a foil-lined baking sheet coated with cooking spray.
• Arrange the banana slices in concentric circles on crust, leaving a 1-inch border.
• Fold a 2-inch dough border over banana slices, pressing gently to seal (dough will partially cover slices).
• Bake at 425°F for 30 minutes.
• Combine sugar and water in a small saucepan; cook over medium heat until golden (about 8 minutes).
• Remove from heat; carefully stir in raisin mixture until combined.
• Cool slightly.
• Pour over banana slices.
• Cut into 6 wedges.

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.

CARAMELISED BANANA & CHOCOLATE GALETTE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Blitz 50g of the hazelnuts in a small food processor until they resemble fine breadcrumbs, then tip into a bowl with the chocolate.
• Roll the pastry out to a round roughly 30cm in diameter on a sheet of baking parchment. Scatter the chocolate and hazelnut mixture over the pastry circle, leaving a 5cm border. Top with the bananas and most of the remaining hazelnuts, then fold the edges of the pastry over. Transfer the galette to a baking sheet along with the baking parchment, then chill in the fridge for at least 10 mins.
• Remove from the fridge and sprinkle the sugar over the galette, then bake for 25-30 mins, or until golden and puffed up. Scatter over the remaining hazelnuts and serve with a scoop of vanilla ice cream, if you like.

BANANA GALETTES

Steps:

• Preheat oven to 450 degrees. Place tortillas on a baking sheet; brush both sides of tortilla with melted butter. Bake until golden, 7 to 8 minutes (if they puff up, press down with a spatula).
• In a small saucepan, stir brown sugar, cinnamon, and 1 tablespoon water over medium heat. Stir in 4 tablespoons butter until melted.
• Slice bananas diagonally 1/4 inch thick; arrange in overlapping circles on tortillas. Brush brown-sugar mixture evenly over galettes. Bake until shiny, about 10 minutes. Cut into wedges; serve warm, with ice cream, if desired.