Caramelized Banana With Honey Mascarpone And Mint Recipes

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.
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Steps:

• In a large frying pan, heat the sugar over a moderate heat, after about 1-2 minutes the sugar will start to caramelise around the edges of the pan. Stir the sugar with a wooden spoon until the sugar has changed to a golden amber colour, continue cooking but be careful not to burn.
• Remove from the heat and stir in the Kerrygold butter, vanilla seeds and 2 tbsp of cold water, to stop it cooking any further.
• Add the bananas cut side down and return to the heat; cook for 1-2 minutes and then turn over, the bananas should have taken on the caramel colour.
• Place the slices of vanilla sponge in the middle of the plates, pile 2 halves of bananas on top of the sponge and pour over the caramel sauce so it soaks into the sponge and add a scoop the Greek yoghurt
• Quick Tip: To melt the butter faster use Kerrygold Softer Butter which is soft straight from the fridge and without the addition of vegetable oil.

Steps:

• Melt butter in a skillet over medium heat. Add bananas and saute until they turn brown, about 3 minutes. Sprinkle brown sugar over the bananas and cook until the sugar melts, about another 3 minutes. Remove from heat and pour rum into skillet; ignite with a match and let the flames die out.
• Divide ice cream among 4 serving dishes and spoon bananas over. Serve immediately.

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.

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!

Steps:

• Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
• Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

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.

Steps:

• On a cookie sheet or shallow baking pan:
• Place 4 large BANANAS, unpeeled with ends cut off.
• Bake at 425F for 15 minutes or until skin bursts and turns black.
• Turn bananas over and bake on the other side for 5 minutes.
• Peel the skins and cut the bananas in two.
• Pour 1 teaspoons MELTED BUTTER over each banana.
• Sprinkle with: 1 teaspoons BROWN SUGAR and
• 1 teaspoons LEMON JUICE.
• Arrange carefully on a small platter.