SO YUMMY GRILLED BANANAS WITH CARAMEL SAUCE AND CREMA MEXICANA
I found this in the LA Times Food Section years ago, and adapted it for a crowd. We make these when we go camping and we're sick of S'mores. We just bring a bunch of bananas and the components we prepared ahead of time and make them until we can't eat any more. Don't be tempted to use store bought caramel; home made sauce really makes a diference, and it's quick and easy to make. IMPORTANT: When you go to the store, you DO NOT want the Crema Agria - that's like sour cream. Crema Mexicana is like Creme Fraiche and tastes sweet, like heavy whipping cream.
Provided by looneytunesfan
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Make caramel:.
- Melt butter in medium saucepan over medium-low heat, then add brown sugar and whipping cream
- Simmer over medium heat and stir occasionally (about 8 minutes).
- Sauce is ready when it is golden brown; it will thicken as it cools.
- Cool completely, then pour into a container (I use one of those squeeze bottles to take with our camping stuff).
- It's OK to keep at room temp, but I would put in fridge if you want to keep longer than a couple of days.
- Prepare bananas:.
- Combine sugar and cinnamon.
- Slice each banana in half lengthwise.
- Roll each banana half in cinnamon sugar, until completely coated.
- Grill coated bananas over hot coals (ideally, you will grill them after dinner, when the coals are nicely glowing; we don't want a raging fire here).
- Grill bananas until the sugar begins to carmelize, but be careful; don't let them burn.
- To serve, put two banana halves on a plate, drizzle with caramel sauce and serve with a dollop of crema Mexicana.
Nutrition Facts : Calories 423.8, Fat 13, SaturatedFat 8, Cholesterol 42, Sodium 55.7, Carbohydrate 80.3, Fiber 3.6, Sugar 66.1, Protein 1.9
MEXICAN BANANA SPLITS
This is wonderful served with banana churros. What a wonderful way to top off a Mexican dinner- or maybe eat instead of dinner! Recipe is from Today's Kitchen Cookbook and recipe is by Ivy Stark
Provided by cookiedog
Categories Frozen Desserts
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Kahlua Sauce: Place chocolate in a bowl. Bring the cream and the kahlua to a boil and pour over chocolate, stirring until combined. Keep warm.
- Cajeta: Place the milk, sugar, and vanilla in a heavy bottomed saucepan and bring to a boil. Reduce heat to simmer and allow to reduce to a thick caramel, stirring frequently to avoid burning. Strain and keep warm.
- To assemble: Slice the bananas into long strips on the bias and saute in a little bit of butter until golden brown. Lay the banana strips in the bottom of four serving dishes.
- Place one scoop of each ice cream in each serving dish and pour the sauces over the ice cream.
- Top with the whipped cream, toasted peanuts and warm banana churros.
Nutrition Facts : Calories 1131.7, Fat 49.2, SaturatedFat 30.4, Cholesterol 164.7, Sodium 333.6, Carbohydrate 155.8, Fiber 4.7, Sugar 129.9, Protein 19.3
MEXICAN BANANA BAKE
Make and share this Mexican Banana Bake recipe from Food.com.
Provided by Miss Annie
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place cream cheese, sugar, rum, half-and-half, and cinnamon in blender.
- Cover and blend on high speed until smooth, 30 seconds.
- Slice half the bananas into ungreased 1-quart casserole.
- Dot with butter.
- Spread with half the cheese mixture.
- Slice the remaining bananas into casserole; spread with remaining cheese mixture.
- Bake uncovered in 325ºF oven until hot and bubbly, about 20-25 minutes.
Nutrition Facts : Calories 302.4, Fat 9.2, SaturatedFat 5.1, Cholesterol 27.3, Sodium 83.8, Carbohydrate 48.3, Fiber 3.9, Sugar 32.1, Protein 3
BANANAS A LA MEXICAN
I am posting this recipe here so I will be able to find it again! This site has become my safe haven! This sounds too good to be true to me and I can't wait to try it.
Provided by SkinnyMinnie
Categories Sauces
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400º.
- Sprinkle the bottom of a 1-qt. casserole dish with brown sugar.
- Pour liqueur or apple juice over sugar.
- Top with butter.
- Add banana slices and sprinkle with cinnamon.
- Bake, covered about 15 mins, or until juices around edges of casserole just begin to bubble.
- Stir gently and spoon over ice cream/yogurt/pound cake.
- Top with whipped topping and nuts if desired.
Nutrition Facts : Calories 392.6, Fat 16.9, SaturatedFat 10.5, Cholesterol 54.6, Sodium 126.3, Carbohydrate 55, Fiber 3, Sugar 43.5, Protein 3.6
BAKED MEXICAN BANANAS
I don't eat bananas often, even though I love them. When I do have bananas, they have to be very special, and I promise you, these babies are very very special! Try serving them over vanilla frozen yogurt, or with an intensely chocolate ice cream.
Provided by Mirj2338
Categories Sauces
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- In a shallow baking dish just large enough to hold them, arrange the bananas in a single layer.
- In a small bowl, combine the zests, juices, raisins, vanilla, and cinnamon and whisk to blend.
- Pour over the bananas and bake, uncovered, for about 20 minutes or until the bananas are lightly browned and bubbling.
- Use a spatula to put 3 banana pieces in the center of each plate and spoon the sauce from the dish over them.
Nutrition Facts : Calories 121.5, Fat 0.4, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 30.9, Fiber 2.8, Sugar 18.9, Protein 1.5
CINNAMON-GRILLED BANANAS WITH MEXICAN CHOCOLATE
Make and share this Cinnamon-Grilled Bananas With Mexican Chocolate recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 9m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice bananas in half lengthwise and crosswise so each banana yields four pieces. Set aside.
- Combine sugar and cinnamon, and sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.
- Place peeled bananas cut-side down in buttered sauté pan. Cook for 2 minutes;turn over and let cook 2 more minutes.
- Arrange two banana halves on each serving plate.
- Top each serving with two scoops of your favourite ice cream.
- Sprinkle each with 1 tablespoon crumbled chocolate.
- Serve immediately.
- If Mexican chocolate is not available, use a semi-sweet dark chocolate.
Nutrition Facts : Calories 118, Fat 0.4, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 30.3, Fiber 3.2, Sugar 17.6, Protein 1.3
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