Doce De Banana Sweet Banana Recipes

Steps:

• Cut each banana half into 3 or 4 pieces.
• Mix sugar and cinnamon together in a shallow bowl.
• Melt butter in a skillet over medium-low heat; add banana slices and cook until golden brown, 5 to 10 minutes. Transfer banana slices to a paper towel-lined plate. Coat banana slices, 1 at a time, with cinnamon-sugar.

Steps:

• In a small bowl, sift together flour, baking powder, baking soda, salt and vanilla pudding mix. In a large mixing bowl, beat sugar and shortening until light, scraping sides of the bowl often. Add the eggs one at a time, beating smooth after each addition. Mix in the milk.
• Add flour mixture and mashed bananas alternately to creamed mixture, beating until smooth after each addition. Fold in nuts if desired. Pour batter into a lightly greased 8x4 inch loaf pan.
• Bake in a cold, (non-preheated) oven set to 350 degrees F (175 degrees C). Bake for 50 minutes, then cover with foil to prevent burning and bake for additional 10 to 20 minutes or until toothpick inserted into the crown comes out clean. Leave in pan for 10 minutes, then remove from pan and cool.

Steps:

• Combine all ingredients in a saucepan.
• Cook slowly over low heat for 2 hours. If the syrup becomes too thick, thin with a little water.
• Cool for 10 minutes before serving.

Steps:

• In a dry skillet, toast the sesame seeds until golden. Set aside.
• Squeeze lime juice over banana slices and set aside.
• In a heavy saucepan, heat the sugar and water over a slow, even heat until the temperature reaches about 235*F. on a candy thermometer and the mixture forms threads. The syrup should be thick and bubbling.
• Remove from the heat.
• Butter a sheet of waxed paper.
• Dip the banana slices into the syrup, place them on the waxed paper.
• sprinkle them with the sesame seeds.
• Serve immediately. Enjoy!

Steps:

• In medium stockpot add bananas, coconut milk, ginger, five spice and powdered sugar.
• Simmer, turning bananas gently. Cook 15 minutes.
• Note: After the above is cooked, for a wonderful sauce over gingerbread or vanilla ice cream, do the following:
• Taiwan Sweet Sauce.
• 2 tsps cornstarch in 1/2 cup cold water, dissolve. Mash the bananas. Add the cornstarch mixture to the coconut milk and mashed bananas. Stir contantly so it will not burn. Stir until thick and glossy. Chill. Spoon over dessert.

Steps:

• Put the sugar in a sauce pan and let it melt at medium heat until a brown color. Be careful so it doesn't burn.
• Add the water and it will make the sugar get harder. with a long spoon dissolve it until completely liquid.
• Add the bananas, bring it to boil increasing the heat and then lower it to simmer for 2 hours. It's ready when the bananas are reddish brown color.
• Enjoy it!
• Hints: Because it's too sweet to be served alone, I like to put on top of toasts or cakes You can also serve it with table cream (very popular in Brazil) or cream cheese.
• Some people add cinnamon to this recipe, but you can always add it later on top.

Steps:

• To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.
• Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
• Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.
• Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.