CARAMELIZED BANANA SPLIT
Adding ice cream to the caramel sauce makes it extra rich and especially silky.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Heat sugar in a large heavy-bottomed saute pan over medium-high heat. Let stand until edge of sugar starts to melt and turn golden. Carefully swirl pan to incorporate all of the sugar. Continue cooking until sugar is a golden-brown caramel, 6 to 8 minutes.
- Reduce heat to low, and stir in butter. Add bananas, carefully roll in caramel, and cook, turning bananas occasionally until just soft, 3 to 5 minutes. Remove bananas from caramel, and place in serving dishes. Add 1/2 cup of vanilla ice cream to caramel sauce, and stir until smooth and creamy. Scoop remaining ice cream over bananas, pour caramel over ice cream, and sprinkle with chocolate shavings.
CARAMELIZED BANANA SPLIT SUNDAE
Steps:
- In a medium saucepan set over low heat, cook the cream until just simmering, 2 to 3 minutes. Add the chocolate, and let it sit for 30 seconds. Remove from the heat, then whisk until the chocolate and cream are fully mixed. Whisk in the cocoa powder, 2 tablespoons of the sugar, the corn syrup and salt. Mix well.
- Sprinkle the cut side of the bananas with the remaining 1 tablespoon sugar. In a nonstick skillet, melt the butter and then add the bananas cut-side down. Cook until golden brown, about 2 minutes, then flip and brown the other side and remove from the pan.
- Pour 1/2 cup of the chocolate sauce on each serving plate. Top each with two of the cooked banana slices, then sprinkle each plate with some of the chopped peanuts. Place 2 scoops of ice cream on top of the banana slices and sprinkle with a few more nuts to serve.
CARAMELIZED BANANAS
This snack or dessert is quick and easy and sure to woo any company or please any crowd and just make your mouth water on a night snuggled up watching t.v. It is an African dish that I learned in the 7th. grade and was a hit when I served it several years ago in my fathers restaurant. I like it because of the taste you get from such a quick prep time and cook time, also the presentation can be beautiful! So if you love caramel and bananas with whip topping then try it out. One thing I do advise is this... I take my bananas and butter each slice individually, after melting the butter and before starting to fry I use a brush and make sure and coat front and back very well and while cooking I add a bit more, you can judge when cooking but I like mine to be a bit more buttery so you can adjust to taste. I also use 2 bananas per person as it is very filling and rich. This recipe is very flexible as to fit your palate, I do hope you enjoy! :-)
Provided by J. Bradshaw Sr.
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel all bananas and after doing so split down the middle and then cut in half, optional to cut in half but you do need to split, it is easier on me to quarter them and makes a good presentation.
- Place cut bananas aside and melt 1 stick of butter, set the other stick aside in case you need more when cooking, if you use a lot when dredging the bananas then you will need to melt before starting to fry.
- Once butter is melted start warming your skillet on medium high, watch closely as you will only want to slightly brown when cooking so it wont take long.
- While skillet is heating up please take your bananas and start buttering both sides of each slice very well. I use a brush to do so or you can dredge them through the butter if you wish but please keep in mind doing so will soak up more butter so please be careful if you do not wish them buttery.
- After all slices are done add butter in the skillet (enough to coat the bottom well).
- Then start placing slices in the skillet, when you have a skillet full take brown sugar and start adding, no measurement is needed as you just cover them.
- After you coat a side with brown sugar on the first coat flip them over and coat the next side and let them sit for about one minute.
- After the minute is up flip and coat again as doing so add brown sugar in the pan and let it cook along with the rest, it does not have to be a lot but I judge it by the way people like caramel, so please just try a little at first as this is very rich.
- When bananas are golden and slightly brown down the center they are done.
- Remove from skillet and place on plate.
- Add whip cream to top and serve hot :-).
- Then repeat until you finish.
- Also try other fruits with it, I top mine with cold strawberries from time to time.
- Enjoy!
FRIED CARAMELIZED BANANAS WITH 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.
CARAMELIZED BANANA SPLITS WITH HOT CHOCOLATE SAUCE
Provided by Lillian Chou
Categories Milk/Cream Chocolate Dessert Sauté Kid-Friendly Frozen Dessert Banana Walnut Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Melt butter in a 12-inch heavy skillet over medium heat, then add bananas in 1 layer and sprinkle with brown sugar. Increase heat to medium-high and cook bananas, gently turning once and shaking skillet occasionally, until sugar is caramelized, 3 to 4 minutes. Divide bananas among 4 bowls, leaving any remaining caramel in skillet.
- Add cream to skillet and boil over medium heat, stirring, until caramel is dissolved. Add chocolate with a pinch of salt and whisk until melted.
- Top bananas with scoops of ice cream, then drizzle with some of chocolate sauce and sprinkle with nuts. (There will be extra sauce.)
EASY CARAMELIZED BANANAS
These are great for breakfast over pancakes, waffles, french toast, crepes, oatmeal, etc. Or serve with low fat ice cream and toasted macadamia nuts for dessert. You can use regular tub margarine or butter in place of the cooking spray. However, this will double the cooking time, and make for a crunchier stickier outside to your banana.
Provided by Maito
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Slice bananas into thick coins or lengthwise strips, depending on your preference.
- Pour sugar onto a plate. Roll bananas in sugar, until completely coated.
- Spray a medium size nonstick pan, and heat over medium high heat. Add bananas and sugar.
- Cook bananas until light to golden brown underneath, about 4-5 minutes (you can lift with a spatula or fork to peek). Be careful not to overcook or burn them (if you smell them browning, or see color in the pan, flip them right away). Keep in mind these times will vary, depending on your stove.
- Gently flip bananas over to brown other side, turning heat down to medium. The second side will brown in about one minute.
- Transfer to a plate that has been coated with cooking spray (otherwise they may stick - they are ooey gooey and sticky!) and serve. Alternately, slide them right onto your ice cream or breakfast food.
- Soak pan in hot water to facilitate cleaning.
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CARAMELIZED BANANA SPLIT WITH ESPRESSO HOT FUDGE SAUCE
From foodandwine.com
Servings 8Total Time 40 minsCategory Ice Cream
- Make the espresso hot fudge: In a small bowl set over a pot of boiling water, combine chocolate, heavy cream, corn syrup, and instant espresso. Cook, stirring with a rubber spatula, until smooth, 4 to 5 minutes. Keep warm.
- Make the caramelized bananas: Place bananas, cut side up, on a wire rack set on a baking sheet lined with parchment paper. Place sugar and 1/2 cup water in a small saucepan. Cook over moderate heat until mixture is amber, bubbles are thick, and a candy thermometer registers 375°F, 16 to 17 minutes. Immediately brush caramel over bananas; let stand until cooled completely and hardened, about 30 seconds.
- Make the sundaes: Place bananas, caramel side up, in serving dishes. Top evenly with ice cream, hot fudge, strawberries, peanuts, and pineapple. Serve with whipped cream.
CARAMELIZED BANANA SPLIT RECIPE - GEORGE MORRONE
From foodandwine.com
Servings 6
- In a blender, puree the strawberries with the superfine sugar. Strain the sauce and refrigerate until chilled.
- Preheat the broiler. Grind the turbinado sugar in a blender; transfer to a plate. Dip the cut side of the bananas in the sugar and arrange them, sugared side up, on a baking sheet. Broil the bananas as close to the heat source as possible for 2 to 3 minutes, or until caramelized.
- Place 2 caramelized banana halves in each of 6 oval bowls and add 1 scoop each of vanilla, chocolate and strawberry ice cream. Pass the sauces and the toppings at the table.
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