Dulce And Banana Recipes

DULCE DE LECHE SWIRLED BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350º F (175ºC).
• Mix flour, baking soda, cinnamon, and salt in a bowl and mix well.
• In a separate bowl, mash the bananas.
• Add in butter and sugar, mix until smooth.
• Add in eggs and yogurt, mix until well-combined.
• Add the dry ingredients to the wet ingredients, mix until smooth.
• Pour the batter into a buttered/oil-sprayed loaf pan.
• Drop dulce de leche on top of the batter, then swirl gently into the batter with the tip of the spoon or fork.
• Bake it for an hour and cool completely.
• Slice and enjoy!

DULCE DE LECHE-STUFFED BANANAS RECIPE BY TASTY

Steps:

• Cut the ends off the bananas, peel them, and slice them into thirds.
• Using a vegetable peeler, hollow out the inside of each banana piece, making sure not to cut through the bottom.
• Fill the banana pieces with dulce de leche.
• Freeze for at least 2 hours.
• Heat oil in a pot over high heat.
• Place the flour, eggs, and breadcrumbs in separate bowls.
• Roll the frozen bananas in the flour, then the eggs, then the breadcrumbs.
• Fry the bananas until golden brown.
• Roll the fried bananas in cinnamon sugar.
• Serve with ice cream!
• Nutrition Calories: 2797 Fat: 193 grams Carbs: 230 grams Fiber: 10 grams Sugars: 63 grams Protein: 37 grams
• Enjoy!

DULCE DE LECHE BANANA CREAM PIE

Steps:

• Place the unopened can of sweetened condensed milk in a large pan. Cover with water. Simmer over medium-high heat for 3 hours, adding more water as needed to keep the can covered at all times. Remove can from the hot water using tongs and let cool completely.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine almond flour, salt, and baking soda in a large bowl. Whisk melted butter, agave nectar, and vanilla extract together in a small bowl. Stir into the almond flour mixture until thoroughly combined. Press into a deep-dish pie pan.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
• Meanwhile, whisk milk and egg yolks together in a bowl. Combine sugar, cornstarch, and salt in a large saucepan. Pour in milk mixture and stir until thoroughly combined. Add vanilla bean halves to the pan. Cook over medium heat, stirring constantly, until custard is thick and glossy, about 10 minutes. Remove from heat. Discard vanilla bean. Cool the custard for 30 minutes.
• Open the can of cooked sweetened condensed milk and pour 1/2 over the pie crust. Spread evenly. Cover evenly with sliced bananas. Pour cooled custard over the bananas. Refrigerate pie for 2 hours. Place a bowl and beaters in the refrigerator for the icing.
• Make icing before serving the pie. Sprinkle gelatin over cold water in a microwave-safe bowl; let soften for 5 minutes. Dissolve gelatin in the microwave for 3 minutes, stirring after every minute. Let cool until still liquid but no longer warm, about 10 minutes.
• Pour heavy cream into the chilled bowl. Beat at high speed until beaters leave clear trails. Slowly add sugar and vanilla extract. Continue beating, pouring in gelatin in a steady stream, until stiff peaks form. Spoon over the pie. Serve immediately or refrigerate.

DULCE DE LECHE BANANA CREAM PIE

Steps:

• For the crust: Place the Maria crackers in the bowl of a food processor and process until coarsely ground. Add the peanuts and salt to the crumb mixture and process until finely ground. Add the melted butter and pulse until combined. Transfer the crust mixture into a 9 1/2-inch diameter glass pie dish, pressing and forming the crust evenly across the bottom and up the sides. Refrigerate for 10 to 20 minutes to solidify the butter.
• For the cream filling: Using a hand-held mixer, whip the cream cheese and butter at medium speed until fluffy with minimal lumps. Add the powdered sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter. Add the cream and whip to soft peaks.
• To assemble the pie: Spread the dulce de leche on top of the chilled crust. Top with the sliced bananas, forming 2 layers if necessary. Pour the whipped cream on top and spread evenly to completely cover the banana layer. Refrigerate and chill until set, about 2 hours.
• To serve, top the pie with a 1-inch border of the remaining chopped peanuts. Warm the remaining dulce de leche in the microwave or on the stovetop until melted. Drizzle the dulce de leche on top of the pie and serve.