Caramelized Bananas In Pine Nut Cookie Bowls Recipes

CARAMELIZED BANANAS

Steps:

• Peel all bananas and after doing so split down the middle and then cut in half, optional to cut in half but you do need to split, it is easier on me to quarter them and makes a good presentation.
• Place cut bananas aside and melt 1 stick of butter, set the other stick aside in case you need more when cooking, if you use a lot when dredging the bananas then you will need to melt before starting to fry.
• Once butter is melted start warming your skillet on medium high, watch closely as you will only want to slightly brown when cooking so it wont take long.
• While skillet is heating up please take your bananas and start buttering both sides of each slice very well. I use a brush to do so or you can dredge them through the butter if you wish but please keep in mind doing so will soak up more butter so please be careful if you do not wish them buttery.
• After all slices are done add butter in the skillet (enough to coat the bottom well).
• Then start placing slices in the skillet, when you have a skillet full take brown sugar and start adding, no measurement is needed as you just cover them.
• After you coat a side with brown sugar on the first coat flip them over and coat the next side and let them sit for about one minute.
• After the minute is up flip and coat again as doing so add brown sugar in the pan and let it cook along with the rest, it does not have to be a lot but I judge it by the way people like caramel, so please just try a little at first as this is very rich.
• When bananas are golden and slightly brown down the center they are done.
• Remove from skillet and place on plate.
• Add whip cream to top and serve hot :-).
• Then repeat until you finish.
• Also try other fruits with it, I top mine with cold strawberries from time to time.
• Enjoy!

PINE NUT COOKIES

Steps:

• Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
• Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

CARAMELIZED BANANA BREAD

Steps:

• 1. Preheat oven to 350. Grease loaf pan(s).
• 2. In a large frying pan over medium heat, add sliced bananas, 2 Tbsp butter, and 1/4 cup brown sugar. Allow bananas to brown slightly stirring often.
• 3. Add cinnamon and nutmeg.
• 4. Continue cooking 3-5 minutes.
• 5. Add vanilla extract and remove from heat.
• 6. To a large bowl add remaining 1/2 cup butter and 1 cup brown sugar.
• 7. Beat until smooth (2-3 min).
• 8. Add egg, baking soda, baking powder, and salt. Mix well.
• 9. To mixture, add buttermilk and alternately add flour and caramelized bananas beginning and ending with flour.
• 10. Mix well between additions.
• 11. Stir in toasted pecan pieces.
• 12. Pour batter into prepared loaf pan(s).
• 13. Bake at 350 for 40 min if using 9 X 5 loaf pan or 20 min if mini loaf pans, or until a cake tester comes out clean.
• 14. Allow to cool slightly.

CARAMELIZED BANANAS WITH RUM SAUCE AND VANILLA ICE CREAM

Steps:

• Melt butter in a skillet over medium heat. Add bananas and saute until they turn brown, about 3 minutes. Sprinkle brown sugar over the bananas and cook until the sugar melts, about another 3 minutes. Remove from heat and pour rum into skillet; ignite with a match and let the flames die out.
• Divide ice cream among 4 serving dishes and spoon bananas over. Serve immediately.

CARAMELIZED BANANA WITH RUM SAUCE

Steps:

• Melt butter in a 10" heavy skillet over moderately high heat until foam subsides, then saute banana, cut sides down, shaking skillet, 1 minute.
• Remove skillet from heat (away from flame) and sprinkle brown sugar around banana.
• Return skillet to heat and continue to saute, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
• Add water, nutmeg, cinnamon, rum and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1-2 minutes.
• Serve banana hot, sprinkled with nuts.

CARAMELIZED BANANA WITH HONEY, MASCARPONE AND MINT

Steps:

• Remove skin off a under-ripe banana.
• Heat up honey in a non-stick pan, add banana and cook for 1 minute.
• Add mascarpone and cook for 30 seconds.
• Lift out the banana and add to serving dish, add mint to the sauce, stir and pour it over the banana.

CARAMELIZED BAKED BANANAS

Steps:

• On a cookie sheet or shallow baking pan:
• Place 4 large BANANAS, unpeeled with ends cut off.
• Bake at 425F for 15 minutes or until skin bursts and turns black.
• Turn bananas over and bake on the other side for 5 minutes.
• Peel the skins and cut the bananas in two.
• Pour 1 teaspoons MELTED BUTTER over each banana.
• Sprinkle with: 1 teaspoons BROWN SUGAR and
• 1 teaspoons LEMON JUICE.
• Arrange carefully on a small platter.

CARAMELIZED BANANAS

Steps:

• Peel bananas and cut lengthwise in half.
• Sprinkle sugar over bananas so they're lightly coated.
• Place in oven and broil until the sugar caramelizes.
• Meanwhile in saucepan, combine sugar and a little bit of water just enough to dissolve sugar and place on stove.
• Cook mixture on high heat while constantly stirring until it becomes a light syrup.
• Add the raisins just before taking it off the stove.
• Immediately after the bananas come out of the oven, top with raisin syrup mixture and serve.

CARAMELIZED BANANA SLICES WITH TOASTED PECANS AND FROZEN YOGURT

Steps:

• Combine first 3 ingredients in medium skillet. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 7 minutes. Remove from heat. Add banana slices and stir gently to coat with caramel. Cool 5 minutes.
• Divide caramelized bananas among 4 shallow bowls. Top with scoop of frozen yogurt. Sprinkle with pecans and serve immediately.