Bananas Foster Chimichangas Recipes

Steps:

• In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
• In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.

Steps:

• In a large skillet over medium heat, melt butter .
• Stir in bananas and sugar, and stir until sugar is dissolved.
• Pour in rum and cook 1 to 2 minutes more.
• Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
• In a large skillet, heat the vegetable oil over medium-high heat.
• Fry chimichangas until golden.
• Drain on paper towels.
• Serve warm.

Steps:

• Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
• Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.
• Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.
• Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.

Steps:

• Melt the butter in a large nonstick skillet over medium heat. Stir in the orange juice, brown sugar and pumpkin pie spice and bring to a simmer. Slice the bananas and add to the skillet, stirring to coat. Saute until the bananas are tender and the sauce coats them, 2 to 3 minutes. Turn off the heat and add the bourbon. Light the liquid in the skillet with a click lighter and flambe, allowing the flames to subside. Turn on the heat and cook about 1 minute. Serve in bowls, warm, over vanilla ice cream with a sprinkle of nuts.

Steps:

• Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.
• Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.
• Serve warm banana pieces and sauce over vanilla ice cream.

Steps:

• Melt butter in a saucepan over medium heat.
• Add sliced bananas and stir for 2 minutes.
• Add brown sugar, vanilla, cinnamon, and salt.
• Lower heat and continue cooking, stirring constantly for 2 more minutes.
• Serve over a scoops of ice cream.
• Note: 1 oz of booze may be added during the last 2 minutes of cooking (Rum works well), add with the pan off of the heat- Beware of flaming.

Steps:

• Spoon 6 tablespoons cream from top of coconut milk and set aside. Pour remaining coconut milk into a large saucepan. Stir in brown sugar, water, molasses, vanilla, salt and pie spice. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 25-30 minutes. Meanwhile, in a large cast-iron or other skillet, melt butter over medium-low heat. Add plantains. Cook, stirring gently, until glazed and slightly softened, 3-5 minutes. Divide plantains among 6 bowls; drizzle with syrup. Top with reserved coconut milk cream.