BANANAS FOSTER BAKED FRENCH TOAST
Steps:
- Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary., Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes. Invert to serve.
Nutrition Facts : Calories 658 calories, Fat 31g fat (17g saturated fat), Cholesterol 218mg cholesterol, Sodium 584mg sodium, Carbohydrate 84g carbohydrate (39g sugars, Fiber 4g fiber), Protein 14g protein.
BANANAS FOSTER II
On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.
Provided by BUTTERMEBREAD
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g
BANANAS FOSTER CAKE
I came up with this for a Mardi Gras themed birthday party. It's a super moist sour cream banana cake adapted from an Elisa Strauss recipe, with pastry cream filling, rum buttercream, and caramel sauce. You can certainly use a store bought caramel sauce, but this is incredibly better and easy to make if you're patient. I know it's an effort to make this cake, but it is a real showstopper. If you really like to bake, then it's worth every minute! Make ahead: Cake - 2 days refrigerated, 1 month frozen; Pastry Cream - 1 day refrigerated; Buttercream - 1 week refrigerated, 1 month frozen; Caramel - 1 week refrigerated
Provided by DKitc
Categories Dessert
Time 4h
Yield 1 9-inch Cake, 10-12 serving(s)
Number Of Ingredients 27
Steps:
- Cake: Preheat oven to 350°F Butter/flour three 9-inch cake pans. Sift flour, soda, cinnamon and salt into a large bowl. Peel bananas and mash with a fork, set aside. Beat butter and sugar with a mixer until light and fluffy. Add eggs one at a time, scraping bowl thoroughly between each addition. Beat in vanilla and lemon zest. Add in 1/3 of flour just until combined. Add 1/2 of sour cream just until combined. Repeat with 1/2 of remaining flour, then remaining sour cream, ending with flour. Beat in bananas. Divide batter evenly between pans and bake for 1 hour or until toothpick comes out clean. Cool cakes on a rack for 20 minutes before removing from pans.
- Pastry Cream: Heat half-and-half, 3 tablespoons sugar, and salt in small heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
- Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 1 tablespoon sugar and whisk until sugar has begun to dissolve and mixture is creamy, about 15 seconds. Whisk in cornstarch until combined and mixture is pale yellow and thick, about 30 seconds.
- When half-and-half mixture reaches full simmer, gradually whisk simmering half-and-half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened and glossy, about 30 seconds. Off heat, whisk in butter and vanilla. Transfer mixture to medium bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 3 hours or up to 48 hours.
- Buttercream: Whisk egg whites and sugar together thoroughly in a heat proof bowl. Set bowl over a pot of boiling water. Whisking constantly, heat mixture until sugar has dissolved and mixture is just too hot to dip your finger inches (Careful not to scramble the eggs!) Pour into bowl of a standing mixer and beat on high speed to make a stiff meringue (this is a swiss meringue). Continue beating on slow speed until cooled to room temp, about 10 minutes. Gradually beat in butter a few cubes at a time until all is incorporated. Beat in vanilla and rum. You can refrigerate this for up to 10 days or freeze up to a month. Bring to room temp and whisk before using.
- Caramel Sauce: In a small to medium saucepan, combine the sugar and water and cook over medium heat stirring until sugar dissolves. Stop stirring, increase heat to high, cover and bring to a full boil. (The steam will wash the sides of the pan to remove any sugar crystals.) After a minute or so, remove the lid and cook without stirring until it begins to turn a golden brown around the edges (it should take 5 to 10 minutes depending on the size of your pan). In the meantime, heat the cream until it begins to simmer. Set aside for a moment. As soon as you start to see the sugar syrup turn golden, carefully swirl the pan to redistribute the caramel. (Do not stir! The sugar will crystallize.) A few moments longer is all it will take -- just until it is an even golden color. Now, remove from the heat and slowly pour in the cream while stirring with a long-handled wooden spoon. It will bubble up furiously, so be careful not to let it overflow. Stop for a second and let it die down if necessary. Keep stirring until the mixture is smooth. Stir in salt and let cool to room temperature.
- Assembly: Spread cold pastry cream between cake layers. Ice sides and top with buttercream. Pipe a decorative border around the top edge of the cake to create a dam for the caramel. If the caramel has cooled too much to pour, warm it just until it's more fluid, but not warm enough to melt the buttercream. Pour an even layer of caramel onto the top of the cake. Save the rest for serving along side or over ice cream, or eat it with a spoon -- it's amazing!
- Decorate the cake however you like -- I use sliced bananas dipped in lemon juice and candied walnuts.
Nutrition Facts : Calories 1582.8, Fat 85.1, SaturatedFat 52.3, Cholesterol 368.5, Sodium 713.6, Carbohydrate 192.1, Fiber 3.1, Sugar 149.8, Protein 15.2
BANANAS FOSTER COOKIES
I was in a Christmas baking frenzy, trying to decide what to make next. My roommate suggested something with bananas and walnuts, so I created this recipe. Rolling the dough in brown sugar adds a nice caramel touch. -Elizabeth Smith, Arnold, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugars until blended. Beat in eggs, bananas, rum and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in oats and walnuts., Shape rounded teaspoons of dough into balls; roll in additional brown sugar. Place 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in airtight containers.
Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 86mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
BANANAS FOSTER CRESCENT BAKE
I wanted to do something with that tube of crescent rolls in the fridge; but not just roll 'em up and bake them. So, I put this simple recipe together and served it with ice cream - caramel sauce would be good as well.
Provided by IAKnight
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Grease 9 x 13 baking dish.
- Peel banana and slice into quarters (lengthwise and in half).
- Cut each tsp of butter in half (total of 8 pieces).
- Open the tube of rolls and divide into the pre-cut sections (8 triangles per tube).
- On one triangle place the quartered banana on the dough section.
- Place one teaspoons of butter on top of the banana.
- Sprinkle about 1/2 tsp of Brown Sugar on top of butter/banana.
- Place another dough section on top of the banana section and crimp edges to seal both halves.
- Place sealed serving in a greased baking dish,.
- Repeat with remaining dough, banana and butter.
- Sprinkle each dough pocket with brown sugar.
- Bake for 13-15 minutes until browned.
- Let cool before serving, but serve warm with ice cream.
Nutrition Facts : Calories 286.5, Fat 7.5, SaturatedFat 3.3, Cholesterol 38.5, Sodium 298.3, Carbohydrate 49.8, Fiber 2.9, Sugar 19.4, Protein 5.8
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