Banana Cream Dessert Sauce Recipes

BANANA CREAM DESSERT

Steps:

• Mix together pudding mix and milk, whisking for about 2 minutes to combine well and thicken. Mix in whipped cream (if frozen soften in microwave or refrigerator overnight).
• Layer graham crackers, pudding mix, and bananas in rectangular pan. Refrigerate for a few hours or overnight and serve.

BANANA CREAM PIE I

Steps:

• In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
• Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
• Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

BANANA CARAMEL CREAM DESSERT

Steps:

• Graham Cracker Crumble: Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowl and , stir until fully combined. Pour into a 9"x13" casserole dish and press into a even layer. Bake at 350*F for 10-12 minutes, until light brown. Allow to cool.
• Whip the cream and add the powdered sugar.
• Make your vanilla pastry cream.
• Make your caramel sauce or get it out of a jar.
• Slice the bananas.
• Assembly ----.
• Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use a small glass to press the crumble into a firm layer.
• Add a layer of pastry cream into each dish. For easy assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes from this bag.
• Add a few slices of banana.
• Top bananas with a layer of whipped cream.
• Add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce de leche into a small ziplock bag and snip off the end for easy application).
• Repeat layers 2-5.
• Serve immediately or refrigerate up to 3 hours. Top with a slice of fresh banana just before serving.
• Options: add nuts.
• Serving Option: Make as 1 big trifle.
• Easy Options: Use prepared pudding mix in place of the pastry cream, or cool whip in place of the whipped cream, feel free, but I can not attest to the results.

BANANA SAUCE

Steps:

• Mix the sugar and the cornstarch. Add boiling water gradually, stirring constantly. Cook, over low heat for 8-10 minutes. Add mashed bananas, mix thoroughly. Add banana slices and butter.
• Serve hot.

BANANA CREAM DESSERT

Steps:

• Using a fork, combine graham cracker crumbs and honey in a small mixing bowl. Press into the bottom of a 13 x 9 x 2 inch pan.
• In a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside.
• In another bowl, beat together cream cheese and sugar using a mixer on low speed.
• Using a rubber spatula, fold in the pudding until blended.
• Spread pudding mixture over graham cracker crust. Arrange bananas on top of pudding mixture; sprinkle with coconut. Spread on nondairy whipped topping; sprinkle on nuts.
• Cover and chill at least two hours.

BANANAS FOSTER SAUCE

Steps:

• In a large skillet, melt butter. Stir in the brown sugar, cinnamon, nutmeg and cloves. Cook and stir until sugar is dissolved, about 2 minutes. Stir in cream. Add bananas and extract. Serve warm, with waffles, pancakes or vanilla ice cream if desired.

BANANA CREAM DESSERT SAUCE

Steps:

• 1. Put the banana, pineapple juice, and sugar in a medium saucepan and cook over medium heat until the bananas are soft, about 3 minutes. Transfer to a food processor and purée until smooth. Transfer to a bowl, cover, and refrigerate until cold, about 1 hour. 2. Beat the cream to stiff peaks and fold into the cold banana purée. Stir in the vanilla. Cover and refrigerate until shortly before serving. (Can be made 1 day ahead.)From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BANANA SAUCE

Steps:

• Melt the butter in a saucepan.
• Add the bananas to the hot butter.
• Let cook for about 2 minutes.
• Add the sugar, cinnamon, and nutmeg.
• Cook over medium heat until the sugar begins to caramelize, about 2 to 3 minutes. Add the vanilla.
• Add pecans just before serving.
• Serve warm or at room temperature.
• Makes about 1 1/2 cups.