Banana Caramel Bliss Recipes

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BANANAS IN CARAMEL SAUCE



Bananas in Caramel Sauce image

A delicious, fast dessert. Impressive served when the sauce is still bubbling! Serve with coconut ice cream, if desired.

Provided by Sarah Hand

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 15m

Yield 4

Number Of Ingredients 4

½ cup butter
1 cup superfine sugar
1 ¼ cups heavy cream
4 bananas, peeled and halved lengthwise

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.

Nutrition Facts : Calories 758.6 calories, Carbohydrate 79 g, Cholesterol 162.9 mg, Fat 50.9 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 31.8 g, Sodium 193.4 mg, Sugar 64.5 g

BANANA-CARAMEL BLISS



Banana-Caramel Bliss image

Macadamia nuts give these fantastic sundaes even more flavor, as well as some satisfying crunch.

Yield Serves 6

Number Of Ingredients 7

1 1/2 cups sugar
3/4 cup water
1 1/2 cups whipping cream
1/2 cup toasted macadamia nuts (about 6 ounces)
Macadamia brittle, butter pecan or vanilla ice cream
3 bananas, peeled, sliced into rounds
Additional toasted macadamia nuts

Steps:

  • Stir sugar and 3/4 cup water in heavy large saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 14 minutes. Remove from heat; add cream (mixture will bubble vigorously). Return pan to medium-low heat; stir until any hard caramel bits dissolve. Mix in 1/2 cup nuts. (Sauce can be made 2 days ahead. Cover; keep chilled. Rewarm before serving.)
  • Place 2 scoops of ice cream in each of 6 bowls. Top with banana slices and warm caramel sauce. Sprinkle each sundae with additional nuts and serve.

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