UPSIDE DOWN BANANA BREAD CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: whole milk, unsalted butter, instant yeast, granulated sugar, salt, ripe bananas, all-purpose flour, oil, unsalted butter, granulated sugar, cinnamon, unsalted butter, brown sugar, salt, vanilla, honey, walnuts
Provided by Julie Klink
Categories Bakery Goods
Yield 15 servings
Number Of Ingredients 17
Steps:
- In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
- Add the granulated sugar, salt, mashed bananas and stir.
- Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
- Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
- Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
- Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
- Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
- Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
- Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
- Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
- Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
- Preheat the oven to 350˚F (180˚C).
- Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
- Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
- Enjoy!
Nutrition Facts : Calories 433 calories, Carbohydrate 59 grams, Fat 20 grams, Fiber 2 grams, Protein 6 grams, Sugar 25 grams
BANANAS FOSTER II
On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.
Provided by BUTTERMEBREAD
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g
BANANAS FOSTER STICKY BUNS
Fred Astaire and Ginger Rogers. Sonny and Cher. Bananas Foster and sticky buns. When these stars pair up, something magical happens!
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted, stirring after each minute. Pour into 8-inch round pan sprayed with cooking spray; top with half the banana, sliced.
- Unroll crescent roll dough; separate into 2 rectangles. Press perforations in each rectangle together to seal. Brush dough evenly with butter. Layer evenly with sugar and remaining banana slices. Roll up each rectangle, jelly-roll fashion, starting at one short end; cut into 4 slices. Place, cut sides down, in prepared pan.
- Bake 17 to 20 min. or until lightly browned. Immediately invert pan onto plate; remove pan. Spread any caramel from pan over buns. Cool slightly.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 30 g, Fiber 0 g, Sugar 19 g, Protein 3 g
BANANAS FOSTER
The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking. Adapted from Brennan's restaurant, this recipe is meant to be a showstopper. But it's deceptively easy. Be sure to have a lid at the ready to extinguish the flame in case things get out of hand. If you cannot find banana liqueur, just add a teaspoon more rum.
Provided by Sara Bonisteel
Categories breakfast, brunch, easy, for two, quick, dessert
Time 5m
Yield 2 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 3 milligrams, Sugar 11 grams, TransFat 0 grams
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