Warm Tropical Banana Ice Cream Topping Recipes

Steps:

• Melt butter in a large,heavy saute' pan.
• Peel and slice the bananas into 1/2-inch pieces.
• Cook the bananas in the hot butter, stirring until the fruit begins to soften, about 2 minutes.
• Add the sugar, cinnamon, and nutmeg.
• Cook until the sugar dissolves and begins to caramelize, about 2 minutes.
• Add the banana liqueur and vanilla.
• Serve warm or at room temperature.
• VARIATIONS: BANANA WALNUT TOPPING: Add 1/2 cup chopped walnuts at the last moment before serving.
• BANANA MARSHMALLOW TOPPING: Add 1/2 cup mini-marshmallows along with the vanilla, and stir until the marshmallows are melted completely.
• Serve immediately.
• BANANA RUM RAISIN TOPPING: Pour 2 tablespoon dark rum over 1/4 cup raisins and set aside for 1 hour before preparing the sauce.
• Omit the banana liqueur.
• Add the raisins and rum along with the vanilla.
• Heat thoroughly and serve immediately.
• BANANA ALMOND TOPPING: Substitute amaretto liqueur or almond syrup for the banana liqueur.
• Proceed with the recipe as directed, adding 1/4 cup sliced toasted almonds at the last moment before serving.

Steps:

• Melt butter in medium saute pan. Add sliced bananas. Add Banana and Amaretto liqueurs. Add sugar and cinnamon. cook for about three minutes. Remove from heat. Place two scoops of ice cream into two brandy glasses. Spoon hot mixture over top of ice cream. Serve at once.

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:

• Preheat oven to 350ºF.
• Grease 6-4 oz ramekins with butter and dust with flour.
• Sift together flour, baking soda, baking powder and salt together and set aside.
• Mix vegetable oil and sugar in mixing bowl, using electric mixer at medium speed until smooth.
• Beat in eggs and mashed bananas, using low speed.
• While continuing to beat at low speed, add sifted dry ingredients, slowly.
• Continue beating until mixture is thoroughly blended.
• Divide batter among prepared ramekins.
• Arrange ramekins on baking sheet and bake for 18-20 minutes until cakes are firm to touch and toothpick inserted into center comes out clean.
• Place on wire rack and cool for at least 5 minutes.
• Cakes should be served warm.
• MAKE THE SAUCE:.
• Place chocolate in bowl.
• Heat milk and cream in saucepan to simmer over medium heat.
• Pour over chocolate and let stand to soften chocolate.
• Whisk until blended.
• Whisk in vanilla extract.
• Set aside keeping sauce warm.
• MAKE CARAMELIZED BANANAS:.
• Place butter and sugar in skillet over high heat.
• Cook until sugar turns amber and caramelizes.
• Add sliced banana and continue cooking until completely coated.
• Remove from heat immediately.
• Remove cakes from ramekins and place onto individual plates.
• Pour hot chocolate sauce around cake, place scoop of vanilla ice cream onto plate.
• Arrange 3 of caramelized bananas around cake cake and garnish with walnuts.
• Serve immediately.
• Enjoy!

Steps:

• Place bananas in a saucepan over high heat; cook and stir until bananas become a chunky paste, about 5 minutes. Turn temperature down to medium, and mix brown sugar, milk, cinnamon, and vanilla extract into saucepan. Stir until all ingredients are well combined, about 5 minutes.

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, beat the cream cheese, sugar substitute and 1 tablespoon reserved juice until smooth. Add bananas to remaining reserved juice. Fold 1/4 cup whipped topping into cream cheese mixture. , Drain bananas; arrange half of the slices in the crust. Carefully spread with cream cheese mixture. Layer with pineapple and remaining bananas and whipped topping. Garnish with cherries and walnuts. Refrigerate for 4 hours before serving.

Steps:

• Melt the butter in a skillet over medium heat. Place the banana slices in the skillet, stir in the vanilla, and cook until bananas are golden brown. Stir in the coconut, and top with confectioners' sugar and walnuts. Serve immediately over ice cream.n