Tropical Caramelised Bananas With Jamaican Spiced Pancakes 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.
• Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.

TROPICAL CARAMELISED BANANAS WITH JAMAICAN SPICED PANCAKES

Steps:

• Peel bananas and place on foil. Melt butter and combine with juice, coconut liqueur, brown sugar, pour over bananas and seal foil tightly. BBQ until bananas are soft and liquid has caramelised.
• Whisk egg till fluffy, add flour, milk, sugar, oil, baking powder and vanilla bean whisking till smooth. Rest 10 minutes. Lightly oil flat grill, pour batter in rounds and cook till bubbles form and pop and edges crisp. Turn and cook till golden brown.
• Stack pancakes and banana alternately topping with caramel sauce ,toasted coconut and pecans. Dust with icing sugar.

TROPICAL BAKED BANANAS

Steps:

• Preheat the oven to 400°F Peel the bananas and slice in half lengthwise. Lay the pieces into a buttered 9x13x2-inch ovenproof dish. Pour the lime juice and rum evenly over the bananas. Sprinkle on the cinnamon, nutmeg, and brown sugar. Dot on the butter, if using, and bake for 10 to 15 minutes. Serve hot, topped with a tablespoon of fresh cream or ice cream.

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.

CHOCOLATE-FILLED PANCAKES WITH CARAMELISED BANANA

Steps:

• To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.
• Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide - leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.
• When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.
• Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.

TROPICAL BANANAS FOSTER SAUCE

Steps:

• Combine sugars and butter in pan and heat until butter is almost melted.
• Add corn syrup and half the cream. Cook over medium heat, stirring constantly, until mixture is light brown in color.
• Bring to a boil. When boiling, add remaining heavy cream, stirring constantly.
• When mixture is at a steady boil, add pineapple juice and cook through.
• Add the rum CAREFULLY and let alcohol boil out, stirring constantly.
• Cook approximately five minutes or until mixture is a thick caramel.
• Remove from heat and add vanilla.
• Add sliced bananas and serve over ice cream or anything else!

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.

CHAI SPICED PANCAKES

Steps:

• Heat oven to 200°F.
• Mix together the dry ingredients in a large bowl.
• Mix the wet ingredients (milk, egg, and vegetable oil) together then add to the bowl with the dry ingredients.
• Mix together until mostly combined. Let sit for 2-3 minutes.
• Heat a fry pan over medium low heat and add a bit of oil to the fry pan and add 1/4 cup of batter for each pancake.
• Let cook until the edges begin to appear dry. Flip and cook on the other side until both sides are golden.
• Place pancakes on a baking sheet in the oven to keep warm until all pancakes are cooked.
• Serve with maple syrup.