Pan Seared Cinnamon Bananas Over Vanilla Ice Cream Recipes

Steps:

• Preheat broiler. Arrange banana halves in shallow pan, cut side up. Sprinkle rum evenly over bananas and shake cinnamon on top. Broil 4-inch from flame until softened and beginning to brown. Place two banana halves in each of four bowls. Place a scoop of vanilla ice cream top and serve, topped with chocolate curls.

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until set. Cool completely on a wire rack., Cut bananas into slices and layer over crust. Cut ice cream widthwise into 3/4-in. slices; place over bananas. Spread edges of ice cream slices to cover bananas and form a smooth layer. Freeze until firm., Remove from the freezer 10 minutes before serving. Serve with hot fudge topping if desired.

Steps:

• Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
• Place all ingredients into a food processor or blender and blend until smooth.
• Pour contents into a loaf or small pan.
• Freeze one hour or until solid.
• Enjoy!

Steps:

• Place bananas in a small microwave-safe bowl. Top with brown sugar, vanilla and cinnamon; dot with butter., Cover and microwave on high for 1-2 minutes or until sugar is melted, stirring once. Spoon banana mixture into bowls; top with ice cream. Serve immediately.

Steps:

• In ice cream freezer container, combine all ingredients; mix well.
• Freeze according to manufacturer's instructions.
• Store leftovers covered in refrigerator.
• Notes:
• Refrigerator-Freezer Method: Omit half-and-half.
• In large bowl, combine EAGLE BRAND® and vanilla; stir in bananas and cinnamon.
• Fold in 2 cups (1 pint) whipping cream, whipped (do not use non-dairy whipped topping).
• Pour into 9x5 inch loaf pan or other 2 quart container; cover.
• Freeze 6 hours or until firm.
• Store leftovers covered in freezer.

Steps:

• Divide the butter, brown sugar, pecans, and cinnamon evenly between two large, heavy skillets at high heat. Stir until the sugar is dissolved and the mixture is brown and bubbling, about 2 minutes.
• Divide the bananas between the two skillets and continue to cook, turning once or twice, until the bananas just begin to brown, about 2 minutes.
• Remove the skillets from the heat and divide the bourbon between them. Return the skillets to medium-high heat and tip the pans slightly over the flame to ignite the bourbon (or use a long safety match). Cook until the flames are completely exhausted.
• Remove the skillets from the heat and divide the Cointreau between them. Return the skillets to medium-high heat and tip the pans slightly over the flame to ignite the Cointreau (or use a long match). Cook until the flames are completely exhausted.
• Remove the skillets from the heat, divide the heavy cream and orange zest between them, and stir the contents of each pan until blended.
• Divide scoops of vanilla ice cream among 12 bowls. Divide the sauce, ladling it evenly around. Garnish each ice cream scoop with a quarter praline stuck into the top. Serve immediately.