Caramelized Bananas With Vanilla Caramel Cream Recipes

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CARAMELIZED BANANA PUDDING



Caramelized Banana Pudding image

This is a fun variation of the classic Southern dessert. Made with layers of brown sugar caramelized bananas and real from-scratch pudding, you won't be able to stop at just 1 taste. Layer with vanilla wafer cookies and top with extra fluffy cinnamon spiced whipped cream.

Provided by Sally

Categories     Dessert

Time 4h55m

Number Of Ingredients 18

1/4 cup (60g; 4 Tbsp) unsalted butter
1/2 cup (100g) packed light or dark brown sugar
1/4 teaspoon ground cinnamon
5 large semi-ripe bananas, sliced into 1/4 inch slices (about 4 heaping cups)*
2 and 1/4 cups (540ml) whole milk*
1/2 cup (120ml) heavy cream*
3/4 cup (150g) granulated sugar
1/4 teaspoon salt
4 large egg yolks
1/4 cup (30g) cornstarch
1 and 1/2 teaspoons pure vanilla extract
3 Tablespoons unsalted butter, softened to room temperature
about 50 vanilla wafer cookies (such as Nilla Wafers; one 11 ounce box is enough)*
1 and 1/2 cups (360ml) heavy cream*
1/4 cup (30g) confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
optional garnish: quartered banana slices and/or crumbled vanilla wafer cookies

Steps:

  • Place the butter, brown sugar, and cinnamon in a large skillet over medium heat. Constantly stir as the butter and sugar melt down. Add the bananas and cook until softened and slightly caramelized, about 3 minutes. *If you prefer a little more texture in your banana pudding, only cook the bananas for about 1-2 minutes.* Remove from heat and set aside.
  • Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Working quickly as the milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium heatproof bowl until very thick and smooth. Very slowly stream in about 3/4 cup (180ml) of the simmering milk to slightly warm the egg yolk mixture. Then, in a very slow stream, whisk the egg yolk mixture into the pan. While continuously whisking, cook until the mixture is thick and big bubbles begin bursting at the surface, about 1 minute. Remove the pan from heat and whisk in the vanilla extract and butter. Makes about 4 cups of pudding.
  • Use an ungreased 9-inch or any 2.5 quart baking dish. Line half of the vanilla wafers on the bottom. Evenly top with half of the caramelized bananas. Give the pudding a quick stir. If it has thickened considerably and isn't pourable, whisk in a splash of milk to help thin out. Pour half of the warm pudding on top. Use a spoon to evenly spread around. Evenly top with remaining vanilla wafers, then the remaining caramelized bananas. Pour the rest of the pudding on top and spread into an even layer. Set aside, covered or uncovered, at room temperature or in the refrigerator as you make the whipped cream.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners' sugar, vanilla extract, and cinnamon on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Spread evenly on top of the pudding.
  • Cover the pudding tightly and refrigerate for at least 4 hours and up to 24 hours. The vanilla wafers will soften during this time. They may taste too soggy after 1 full day and the bananas will begin to release some liquid, so for best taste and texture, serve within 24 hours.
  • To serve, spoon into individual bowls. Cover and store leftovers in the refrigerator for up to 2 days. I don't recommend freezing this because of the high volume of liquid in the pudding, whipped cream, and bananas. The caramelized bananas won't thaw very nicely either.

CARAMELIZED PINEAPPLE AND CREME CARAMEL WITH BANANA ICE CREAM



Caramelized Pineapple and Creme Caramel with Banana Ice Cream image

Provided by Food Network

Categories     dessert

Time 1h8m

Yield 6 servings

Number Of Ingredients 11

1 cup sugar, plus 3 tablespoons
2 drops vanilla extract
10 ounces warm milk
2 egg yolks
3 eggs
1/4 pineapple, peeled, cored, sliced 1/4-inch thick
1/4 cup raisins
1/2 cup orange juice
1/4 cup rum
3 drops vanilla extract
6 scoops banana ice cream, store bought

Steps:

  • Preheat oven to 275 degrees F.
  • Begin by making the caramel as this is needed for the creme caramel and the pineapple. Place 1 cup of sugar in a heavy saucepan over high heat and cook until a bronze color. Swirl the pan as it begins to color to mix the sugar and caramel. Once the caramel has reached its color, very carefully pour a little of the caramel, just enough to cover the bottom, into 6 (2-ounce) timbales or ramekins.
  • Using the remaining caramel, add the orange juice, rum, and vanilla extract to the pan. Return to the stove to dissolve the caramel. When all is melted, pour the caramel mixture over the pineapple slices and combine all of the ingredients for the pineapple marinade. Allow the mixture to cool for approximately 3 to 4 hours and refrigerate.
  • To make the creme caramel, combine the warm milk and vanilla. In a separate bowl, combine the egg yolks, eggs, and remaining 3 tablespoons of sugar and beat well. Mix the warm milk and the egg mixture well to make a thin custard. Pour the custard into the ramekins, place in a deep tray, fill with 1 inch of hot water, and place in the oven for approximately 20 to 25 minutes until set. Remove from oven and allow to cool completely.
  • To serve, use a small knife and score the outside rim of the ramekins to help release the creme caramels. Turn creme caramels onto a plate, add a few slices of caramelized pineapple and raisins, drizzle a little of the juice around the plate, and finish with a scoop of banana ice cream.

CARAMELIZED BANANAS WITH RUM SAUCE AND VANILLA ICE CREAM



Caramelized Bananas With Rum Sauce and Vanilla Ice Cream image

Make and share this Caramelized Bananas With Rum Sauce and Vanilla Ice Cream recipe from Food.com.

Provided by Alan in SW Florida

Categories     Dessert

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons sweet unsalted butter
2 bananas, peeled and cut into 1-inch pieces (not too ripe)
1/4 cup light brown sugar, plus
2 tablespoons packed light brown sugar
1/2 cup light rum
1 pint premium vanilla ice cream

Steps:

  • Melt butter in a skillet over medium heat. Add bananas and saute until they turn brown, about 3 minutes. Sprinkle brown sugar over the bananas and cook until the sugar melts, about another 3 minutes. Remove from heat and pour rum into skillet; ignite with a match and let the flames die out.
  • Divide ice cream among 4 serving dishes and spoon bananas over. Serve immediately.

CARAMEL BANANA CREPES RECIPE BY TASTY



Caramel Banana Crepes Recipe by Tasty image

Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, butter, brown sugar, cinnamon, bananas, whipped cream, caramel sauce

Provided by Tasty

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 11

2 cups all-purpose flour
3 eggs
¼ cup butter, melted
3 tablespoons granulated sugar
3 cups milk
½ cup butter
1 cup brown sugar
1 teaspoon cinnamon
3 bananas, sliced
whipped cream, as desired
caramel sauce, as desired

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 WITH VANILLA CARAMEL CREAM



Caramelized Bananas with Vanilla Caramel Cream image

Provided by My Food and Family

Categories     Home

Time 15m

Number Of Ingredients 6

0.5 cups whipped topping
1 teaspoons sugar
2 tablespoons unsalted butter
1 tablespoons brown sugar
0.25 teaspoons ground cinnamon
2 units bananas

Steps:

  • Combine whipped topping and coffee-mate in a small bowl.
  • Melt butter in medium skillet over medium high heat. Stir in sugar blend and cinnamon. Add bananas. Cook for 1 minute. Turn over: cook for an additional minute.
  • To serve, place 2 bananas slices on each serving dish. Top with dollop of Vanilla Caramel Cream.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CARAMELIZED BANANA PUDDING



Caramelized Banana Pudding image

This crowd-pleasing Southern dessert created by layering vanilla pudding, vanilla wafers and bananas is adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx. Her version takes it over the top by caramelizing the bananas with a little melted butter, brown sugar, cinnamon and vanilla before layering. This extra step adds complex flavor to the unapologetically sweet dessert. Serve piles of it in bowls with extra wafers crumbled over the top, a sprinkle of cinnamon and unsweetened whipped cream, if desired.

Provided by The New York Times

Categories     custards and puddings, dessert

Time 30m

Yield One 9-by-13 dish (12 to 15 servings)

Number Of Ingredients 12

2 cups granulated sugar
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
1 quart (4 cups) half-and-half
6 large egg yolks
4 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
8 bananas, peeled and cut into 1/2-inch slices
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon, plus more for serving
1 (11-ounce) box vanilla wafers, plus more for serving
Unsweetened whipped cream, for serving (optional)

Steps:

  • In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the half-and-half and egg yolks, and whisk to combine. Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
  • In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter. Add bananas, brown sugar, cinnamon and remaining 1 teaspoon vanilla. Cook, stirring frequently, until well combined, about 2 minutes.
  • Layer half the vanilla wafers in a 9-by-13 baking or trifle dish. Top with half the caramelized bananas then half the pudding. Repeat procedure with remaining wafers, bananas and pudding. Chill for 4 to 6 hours, or up to overnight. Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon before serving. Serve with unsweetened whipped cream, if using.

FRIED CARAMELIZED BANANAS WITH ICE CREAM



Fried Caramelized Bananas with Ice Cream image

Categories     Sauce     Dessert     Side     Fry     Banana

Yield serves 6

Number Of Ingredients 5

1/2 cup light brown sugar, firmly packed
4 tablespoons unsalted butter
3 bananas, peeled and halved lengthwise
1/4 cup chopped pecans
1 pint vanilla ice cream

Steps:

  • Make the Caramel
  • Place a nonstick skillet over medium-high heat and add the brown sugar and butter. Allow both to melt and mix well using a heatproof silicone spatula.
  • Fry the Bananas
  • When the caramel is hot and bubbly, add the bananas, cut side down, along with the pecans. Allow the bananas to cook for about 3 minutes before turning them over. The cut side should have a deep golden brown color and a slightly crispy texture. (Depending on the ripeness of the banana, they may break. Don't worry about this; they will still be delicious.)
  • Cook for another 2 minutes, using a spoon to drizzle the caramel sauce over the bananas to keep infusing them with caramel flavor.
  • Serve
  • Place the bananas on a serving dish or platter, top with scoops of ice cream, and drizzle the caramel sauce and nuts all over it.
  • COOKING NOTES
  • ADVANCE PREPARATION
  • The bananas are best served just after they are made. They will lose their crispy caramelized texture as they sit but will still retain their flavor so long as they are not refrigerated.
  • If you must make them in advance, the bananas can be held in a warm oven for a few hours.

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

CARAMELIZED BANANAS WITH PECAN-COCONUT CRUNCH



Caramelized Bananas With Pecan-Coconut Crunch image

This cozy dessert comes together quickly and fills the kitchen with a sweet, buttery aroma. The textures play well together: The spiced caramel is silky but robust, the bananas tender, and the pecan-and-coconut topping crunchy and crisp. Pick ripe but firm bananas so they'll maintain their shape after cooking. (The bananas should be yellow with no black spots; green bananas won't work.) Broil them until sizzling, then allow the bubbling caramel to cool and thicken a bit before serving. Devoured directly out of the skillet, or spooned into individual servings, these caramelized bananas are a lovely way to end a meal. Top with a scoop of ice cream for a cool contrast to the warm dessert.

Provided by Yewande Komolafe

Categories     snack, ice creams and sorbets, dessert

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons/55 grams unsalted butter (1/2 stick)
2 tablespoons honey
1/2 teaspoon kosher salt
1/2 cup/50 grams shelled pecans, chopped
1/4 cup/35 grams raw pumpkin seeds
1/4 cup/20 grams rolled oats
1/4 cup/20 grams large coconut chips or flakes
2 tablespoons sesame seeds, flax seeds, chia seeds or any other small seed
1/4 cup plus 2 tablespoons/85 grams dark brown sugar
1/4 cup/60 milliliters heavy cream
Pinch of nutmeg
Pinch of black pepper
4 to 5 ripe but firm bananas (about 1 3/4 pounds/795 grams), peeled and halved lengthwise
Ice cream, whipped cream or crème fraîche, for serving

Steps:

  • Make the crunchy topping: In a large skillet, heat 2 tablespoons butter over medium until melted and foamy, about 3 minutes. Add 1 tablespoon honey and the salt; using a spatula, stir to combine. Add the pecans, pumpkin seeds, oats and coconut and stir to coat. Toast, stirring frequently, until the mixture is golden brown, about 8 minutes, lowering the heat as necessary to keep the mixture from burning. Stir in the sesame seeds and remove from heat. Move to a shallow bowl and set aside to cool. (You should have about 1 1/2 cups.)
  • Prepare the bananas: Set the oven to broil. Wipe out the skillet and add the brown sugar, heavy cream, nutmeg, pepper, remaining 2 tablespoons butter and 1 tablespoon honey. Stir ingredients and bring to a simmer over medium heat until the sugar is dissolved, about 2 minutes.
  • Remove the skillet from the heat and place the bananas in the pan, cut-side up. Spoon some of the sauce over the top to coat the slices. Move the pan to the oven and broil until the caramel sauce is hot and bubbly and the bananas are tender, deep golden and slightly charred in spots, 7 to 10 minutes. Remove from oven and allow to sit for at least 5 minutes.
  • Spoon a large helping of the ice cream, whipped cream or crème fraîche over the warm bananas, then scatter the pecan-coconut crunch over the top. Divide among individual plates or eat directly from the skillet.

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