Caramel Bananas With Maple Syrup Recipes

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UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE



Upside-down banana cake with maple-caramel sauce image

Hot toffee sauce makes sticky, warm banana cake even more of a treat

Provided by Sarah Cook

Categories     Dessert

Time 1h55m

Number Of Ingredients 15

100g softened butter , plus extra for greasing
8 tbsp maple syrup
3 small ripe bananas and 1 very overripe banana
200g dark brown soft sugar
4 large eggs
2 tsp vanilla paste or extract
200g self-raising flour
100g pecan , broken into pieces
1 tsp bicarbonate of soda
1 tsp ground cinnamon
200g pot full-fat Greek yogurt , plus extra, or vanilla ice cream, to serve
100g whole pecan
100g salted butter , diced
100ml double cream
100ml maple syrup

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
  • Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
  • Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
  • When the cake is cooked, poke it all over with the skewer - inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.

Nutrition Facts : Calories 802 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium

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

CARAMEL BANANAS



Caramel Bananas image

Make and share this Caramel Bananas recipe from Food.com.

Provided by diner524

Categories     Dessert

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 6

1/2 cup white sugar
1 cup light brown sugar
3 tablespoons evaporated milk
2 tablespoons butter
2 ounces white rum
4 bananas, sliced

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.

Nutrition Facts : Calories 508, Fat 7, SaturatedFat 4.3, Cholesterol 18.7, Sodium 76.2, Carbohydrate 106.7, Fiber 3.1, Sugar 92.3, Protein 2.1

CARAMEL BANANAS WITH MAPLE SYRUP



Caramel Bananas with Maple Syrup image

This is very easy to make, and it's delicious too. Use pure maple syrup if possible. Makes ALL the difference. Serve as a light dessert or at a lazy Sunday brunch on pancakes.

Provided by WaterMelon

Categories     Breakfast

Time 12m

Yield 2 serving(s)

Number Of Ingredients 6

2 ripe bananas
1 teaspoon unsalted butter
3 tablespoons pure maple syrup (may use brown sugar in a pinch)
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon

Steps:

  • Cut bananas in half crosswise then lengthwise.
  • Melt the butter over medium-high heat in a large skillet and place the bananas in the butter, coating them using a pastry brush.
  • Move the bananas to one side of the pan.
  • Slightly tip the pan (with bananas on upper side), then add the maple syrup (or brown sugar), vanilla and lemon juice.
  • Sprinkle the cinnamon and give the mixture a good stir.
  • Lower the pan and blend the sauce with the bananas, spooning the sauce over the top.
  • Cook for 5 minutes.
  • Arrange 4 banana pieces on each dessert plate.
  • Garnish each dish with mint sprig, and serve with a scoop of vanilla ice cream or any flavor ice cream of your choice.

Nutrition Facts : Calories 208.5, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.1, Sodium 5.3, Carbohydrate 48.1, Fiber 3.3, Sugar 33, Protein 1.4

MAPLE CARAMEL APPLES



Maple Caramel Apples image

Just maple syrup and apples on sticks, and the carnival's on!

Categories     Fruit Desserts

Time 20m

Yield 4 portions

Number Of Ingredients 3

500 ml (2 cups) maple syrup (preferably dark syrup for its robust flavour)
4 apples
4 popsicle sticks

Steps:

  • Line a cooking sheet with parchment paper.
  • Pour maple syrup into a large saucepan and bring to a boil over medium-high heat, keeping a close watch.
  • Let simmer until a drop of hot syrup turns to hard candy when dropped into a glass of very cold water.
  • Meanwhile, insert a popsicle stick into the centre of each apple.
  • Dip apples one by one into the hot caramel. Remove excess caramel with a spatula and place, head down, on the cooking sheet.
  • Chill in refrigerator or keep at room temperature for 1 hour or so until caramel sets.

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