Caramel Bananas Recipes

CARAMELISED BANANAS

Steps:

• In a large frying pan, heat the sugar over a moderate heat, after about 1-2 minutes the sugar will start to caramelise around the edges of the pan. Stir the sugar with a wooden spoon until the sugar has changed to a golden amber colour, continue cooking but be careful not to burn.
• Remove from the heat and stir in the Kerrygold butter, vanilla seeds and 2 tbsp of cold water, to stop it cooking any further.
• Add the bananas cut side down and return to the heat; cook for 1-2 minutes and then turn over, the bananas should have taken on the caramel colour.
• Place the slices of vanilla sponge in the middle of the plates, pile 2 halves of bananas on top of the sponge and pour over the caramel sauce so it soaks into the sponge and add a scoop the Greek yoghurt
• Quick Tip: To melt the butter faster use Kerrygold Softer Butter which is soft straight from the fridge and without the addition of vegetable oil.

WARM CARAMEL BANANAS

Steps:

• Melt butter in large skillet on medium heat. Add sugar; cook until melted, stirring occasionally. Gradually mix in sour cream; cook on low heat 1 min.
• Cut bananas lengthwise, then crosswise in half. Add, cut sides down, to skillet; cook 1 min., basting occasionally with sauce from bottom of skillet. Stir in nuts.
• Spoon bananas evenly into 4 dessert dishes; top with remaining sauce in skillet. Drizzle with chocolate; top with COOL WHIP.

CARAMEL BANANA CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
• Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
• Remove from heat and cool.
• Spread half of the banana mixture on half of one crepe.
• Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
• Repeat with the other crepe.
• Serve with whipped cream and a drizzle of caramel sauce.
• Enjoy!

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.
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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.

BANANA CARAMEL FLUFF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated. On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square. Place 1/4 of banana mixture in the center of each pair of rolls.
• Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel topping and drizzle over dessert. Serve warm.

CARAMEL BANANA CAKE ROLL

Steps:

• Preheat the oven to 375°F.
• Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.
• In a medium-sized mixing bowl whisk together the flour, baking soda, salt, and baking powder. Set it aside.
• Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat the eggs, granulated sugar, and vanilla for 4 to 5 minutes until a frothy pale yellow.
• Add in the mashed bananas and continue to mix on medium until well incorporated.
• Fold in the flour mixture.
• Using either a silicone spatula or an offset spatula to spread the cake batter evenly in the jelly roll pan.
• Bake for 12 to 13 minutes.
• Remove the cake from the oven. Run the tip of a sharp knife around the edges of the pan that were not covered by the parchment paper.
• Heavily dust the tea towel with powdered sugar.
• Immediately place the dusted tea towel powdered side down on top of the cake.
• Lay the cutting board on top of the dusted tea towel. The cake pan will be hot, you will need to be careful to protect your hands. Quickly flip the cake pan over so that the cake is now on top of the dusted tea towel.
• Carefully and slowly peel the parchment paper away from the cake.
• Heavily dust the top of the cake with the remaining powdered sugar.
• Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Place the rolled cake on a cooling rack to cool completely.
• Using a handheld mixer on medium-high and a medium-sized mixing bowl, beat together the softened cream cheese, light brown sugar, and vanilla until the brown sugar is completely incorporated.
• Fold in the whipped topping. Set this aside.
• Once the cake is completely cooled, carefully and slowly unroll the cake. If there are a few small cracks, it will be ok.
• Using either a silicone spatula or an offset spatula, spread the filling over the top of the cake, avoiding the edges.
• Slowly, and with gentle even pressure, carefully roll the cake back into a "roll". Tightly wrap the cake in plastic wrap to ensure the cake holds its shape.
• Allow the cake to chill in the refrigerator for 1 hour to overnight.
• Just before you are ready to serve the cake roll, dust the cake with 1 tablespoon of powdered sugar then drizzle the caramel sundae topping on top of the powdered sugar.
• Slice the cake roll in 1/2 inch servings.

CARAMEL BANANA CREAM PIE

Steps:

• Crush your graham crackers into a fine crumb. (It should make about 1½ cups).
• Mix together the sugar with the graham cracker crumb in a medium sized bowl.
• Pour the melted butter over the top of the crumb and mix it all together until you have a nice sandy mixture.
• Pour the crust mixture into the bottom of a 9 inch pie crust pan and press down evenly on the bottom and up the edges of the pan.
• Cut the bananas into slices and lay them over your graham cracker crust.
• Combine the caramels and heavy cream in a small sauce pan. Heat over medium until the caramels are melted and smooth, stirring the whole time.
• Pour the caramel over the banana slices. (You can save about 1/4 cup of the caramel to reheat later and pour over the pie)
• Add the pudding mixes into a large bowl and add the milk and stir it together for a couple of minutes, until combined.
• Add 1 cup of the cool whip to the pudding mixture and fold it into the pudding.
• Pour the pudding mixture over caramel and smooth it across the top top. Place it in the fridge to set for at least 4 hours.
• Top with remaining cool whip and additional bananas before serving.
• Drizzle with remaining caramel sauce (reheated) if desired.

CARAMEL BANANAS

Steps:

• In a small skillet, heat 1/2 cup WHITE SUGAR
• 1 cup LIGHT BROWN SUGAR
• 3 Tbs. EVAPORATED MILK
• 2 Tbs. BUTTER.
• Cook until sugar caramelizes (i.e., melts and starts to turn brown).
• Stir in 2 oz. WHITE RUM and cool.
• Arrange 1/2 BANANA per person in compote dish.
• Spoon 3 to 4 Tbs. CARAMEL SAUCE over bananas.
• Sprinkle 1 to 2 teaspoons CHOPPED PEANUTS over caramel sauce.