CARAMELIZED BANANAS
The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet" status. Tips for success: Choose firm, just-ripe bananas so they don't fall apart, cut the bananas as instructed for ease of handling, and use a clean grill rack or a fresh piece of heavy-duty aluminum foil to cover the grill.
Provided by Andrea Chesman
Categories Dessert Fourth of July Vegetarian Backyard BBQ Banana Summer Grill Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 4
Steps:
- 1. Prepare a medium fire in the grill.
- 2. Combine the butter and brown sugar in a shallow dish. Peel the bananas, cut in half lengthwise, and then again crosswise. Add the bananas to the butter mixture and toss very gently to coat.
- 3. Grill the bananas, turning once, until a crispy brown coating of caramelized sugar forms on the surface, about 5 minutes per side. Watch carefully; don't allow the sugar to char.
- 4. Remove from the grill and, if desired, drizzle the rum or liqueur on top. Serve hot.
CARAMELIZED BANANAS
Steps:
- chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
- Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.
CARAMELIZED BANANA WITH RUM SAUCE
Steps:
- Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
- Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
- Serve banana hot, sprinkled with nuts.
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
BANANA CREPES WITH BROWN SUGAR RUM SAUCE
Garnish these delicious banana crepes with the brown sugar rum sauce and a few pecans, berries, or more slices of banana and some cinnamon sugar. The prep time is really chill time. From: Southern U.S. Cuisine
Provided by Annacia
Categories Breakfast
Time 1h20m
Yield 8 crepes
Number Of Ingredients 17
Steps:
- In a blender, blend eggs with milk.
- Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
- Blend until smooth.
- Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
- To cook, heat a lightly buttered 7" or 8" crepe pan.
- Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
- Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
- Cook for a few seconds, just until lightly browned.
- Place on a plate and repeat with remaining batter.
- If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
- MAKE THE SAUCE:
- In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
- Bring to a boil; reduce heat and simmer for 2 minutes.
- The mixture will foam, so be careful it doesn't boil over.
- Set aside and let cool to room temperature.
- Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
- If desired, sprinkle with a few berries, extra slices of banana, or pecans.
- Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
- Makes about 8 crepes, depending on size.
Nutrition Facts : Calories 340.4, Fat 11.8, SaturatedFat 6.9, Cholesterol 84.9, Sodium 165.4, Carbohydrate 54.9, Fiber 1.8, Sugar 38.4, Protein 4
BANANAS IN BROWN SUGAR AND RUM
Steps:
- Peel bananas and cut them in half lengthwise
- n a medium sauté pan, over medium heat, melt 1.5 T of the butter. Add 3 T of the brown sugar and swirl until dissolved.
- Add 2 of the bananas, cut side down, and cook for no more than 2 minutes on each side, turning very carefully. I don't like the bananas overcooked.
- Pouring from a measuring cup, with the pan off the heat, add a mixture of 3/8 cup of rum and 2 T banana liqueur, if using. Stand back from the stove and add the pan back onto the heat and shake the pan, allowing the rum to ignite. I sometimes have to use a long lighter to get it going if using an electric stovetop. Let the alcohol burn off and again shake to pan to coat the bananas. And cook 1 minute longer or until bananas are glazed.
- Remove bananas to two serving dishes with vanilla ice cream, creme fraîche or sour cream. Divide sauce over the two servings.
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