Caramelized Bananas With Vanilla Caramel Cream Recipes

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CARAMELIZED PINEAPPLE AND CREME CARAMEL WITH BANANA ICE CREAM



Caramelized Pineapple and Creme Caramel with Banana Ice Cream image

Provided by Food Network

Categories     dessert

Time 1h8m

Yield 6 servings

Number Of Ingredients 11

1 cup sugar, plus 3 tablespoons
2 drops vanilla extract
10 ounces warm milk
2 egg yolks
3 eggs
1/4 pineapple, peeled, cored, sliced 1/4-inch thick
1/4 cup raisins
1/2 cup orange juice
1/4 cup rum
3 drops vanilla extract
6 scoops banana ice cream, store bought

Steps:

  • Preheat oven to 275 degrees F.
  • Begin by making the caramel as this is needed for the creme caramel and the pineapple. Place 1 cup of sugar in a heavy saucepan over high heat and cook until a bronze color. Swirl the pan as it begins to color to mix the sugar and caramel. Once the caramel has reached its color, very carefully pour a little of the caramel, just enough to cover the bottom, into 6 (2-ounce) timbales or ramekins.
  • Using the remaining caramel, add the orange juice, rum, and vanilla extract to the pan. Return to the stove to dissolve the caramel. When all is melted, pour the caramel mixture over the pineapple slices and combine all of the ingredients for the pineapple marinade. Allow the mixture to cool for approximately 3 to 4 hours and refrigerate.
  • To make the creme caramel, combine the warm milk and vanilla. In a separate bowl, combine the egg yolks, eggs, and remaining 3 tablespoons of sugar and beat well. Mix the warm milk and the egg mixture well to make a thin custard. Pour the custard into the ramekins, place in a deep tray, fill with 1 inch of hot water, and place in the oven for approximately 20 to 25 minutes until set. Remove from oven and allow to cool completely.
  • To serve, use a small knife and score the outside rim of the ramekins to help release the creme caramels. Turn creme caramels onto a plate, add a few slices of caramelized pineapple and raisins, drizzle a little of the juice around the plate, and finish with a scoop of banana ice cream.

CARAMELIZED BANANAS WITH VANILLA CARAMEL CREAM



Caramelized Bananas with Vanilla Caramel Cream image

Provided by My Food and Family

Categories     Home

Time 15m

Number Of Ingredients 6

0.5 cups whipped topping
1 teaspoons sugar
2 tablespoons unsalted butter
1 tablespoons brown sugar
0.25 teaspoons ground cinnamon
2 units bananas

Steps:

  • Combine whipped topping and coffee-mate in a small bowl.
  • Melt butter in medium skillet over medium high heat. Stir in sugar blend and cinnamon. Add bananas. Cook for 1 minute. Turn over: cook for an additional minute.
  • To serve, place 2 bananas slices on each serving dish. Top with dollop of Vanilla Caramel Cream.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CARAMELIZED BANANAS AND VANILLA CREAM IN PHYLLO CUPS



Caramelized Bananas and Vanilla Cream in Phyllo Cups image

Categories     Milk/Cream     Dairy     Fruit     Dessert     Bake     Freeze/Chill     Cocktail Party     Kid-Friendly     Banana     Vanilla     Fall     Shower     Engagement Party     Party     Phyllo/Puff Pastry Dough     Pastry     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 13

For phyllo cups
9 phyllo pastry sheets (each about 17x13 inches), stacked and halved crosswise, forming eighteen 8 1/2x13-inch rectangles
1/2 cup (1 stick) unsalted butter, melted
8 tablespoons (about) sugar
For vanilla pastry cream
1/2 cup sugar
3 1/2 tablespoons cornstarch
2 cups whole milk
4 large egg yolks
1/2 vanilla bean, split lengthwise
3 large firm but ripe bananas, peeled, sliced thinly on diagonal
Additional sugar
Chocolate sorbet

Steps:

  • Make phyllo cups:
  • Preheat oven to 350°F. Generously butter every other cup in 12-cup muffin pan. Place 1 phyllo rectangle on work surface; cover remaining phyllo with damp cloth to prevent drying. Brush rectangle with melted butter; sprinkle with 1/2 tablespoon sugar. Place second phyllo rectangle atop first; brush with butter and sprinkle with 1/2 tablespoon sugar. Repeat 3 more times; top with 1 more rectangle and brush with butter, making stack of 6 rectangles. Using small sharp knife and 6-inch-diameter plate as guide, cut out two 6-inch round stacks. Press each stack into 1 buttered muffin cup. Repeat entire procedure 2 more times, making 4 more phyllo cups (6 total). Bake cups until golden and crisp, about 15 minutes. Carefully lift cups, twisting slightly to loosen; place on rack. Cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)
  • Make pastry cream:
  • Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend. Gradually whisk in milk, then yolks. Scrape in seeds from vanilla bean; add bean. Whisk over medium heat until pastry cream thickens and boils, about 6 minutes. Strain pastry cream into small bowl; press plastic wrap directly onto surface. Chill until cold, at least 3 hours and up to 2 days.
  • Preheat broiler. Place phyllo cups on small baking sheet. Spoon 1/3 cup pastry cream into each cup. Overlap 5 or 6 banana slices atop pastry cream in each cup. Sprinkle bananas with additional sugar. Broil pastries until sugar topping caramelizes, turning sheet for even browning, about 2 minutes. Transfer cups to plates. Scoop sorbet alongside.

CARAMELIZED BANANA SPLIT



Caramelized Banana Split image

Adding ice cream to the caramel sauce makes it extra rich and especially silky.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

3/4 cup sugar
4 tablespoons unsalted butter
4 bananas, cut into 2-inch pieces
1 pint plus 1/2 cup vanilla ice cream
1/4 cup shaved semisweet or milk chocolate

Steps:

  • Heat sugar in a large heavy-bottomed saute pan over medium-high heat. Let stand until edge of sugar starts to melt and turn golden. Carefully swirl pan to incorporate all of the sugar. Continue cooking until sugar is a golden-brown caramel, 6 to 8 minutes.
  • Reduce heat to low, and stir in butter. Add bananas, carefully roll in caramel, and cook, turning bananas occasionally until just soft, 3 to 5 minutes. Remove bananas from caramel, and place in serving dishes. Add 1/2 cup of vanilla ice cream to caramel sauce, and stir until smooth and creamy. Scoop remaining ice cream over bananas, pour caramel over ice cream, and sprinkle with chocolate shavings.

FRIED CARAMELIZED BANANAS WITH ICE CREAM



Fried Caramelized Bananas with Ice Cream image

Categories     Sauce     Dessert     Side     Fry     Banana

Yield serves 6

Number Of Ingredients 5

1/2 cup light brown sugar, firmly packed
4 tablespoons unsalted butter
3 bananas, peeled and halved lengthwise
1/4 cup chopped pecans
1 pint vanilla ice cream

Steps:

  • Make the Caramel
  • Place a nonstick skillet over medium-high heat and add the brown sugar and butter. Allow both to melt and mix well using a heatproof silicone spatula.
  • Fry the Bananas
  • When the caramel is hot and bubbly, add the bananas, cut side down, along with the pecans. Allow the bananas to cook for about 3 minutes before turning them over. The cut side should have a deep golden brown color and a slightly crispy texture. (Depending on the ripeness of the banana, they may break. Don't worry about this; they will still be delicious.)
  • Cook for another 2 minutes, using a spoon to drizzle the caramel sauce over the bananas to keep infusing them with caramel flavor.
  • Serve
  • Place the bananas on a serving dish or platter, top with scoops of ice cream, and drizzle the caramel sauce and nuts all over it.
  • COOKING NOTES
  • ADVANCE PREPARATION
  • The bananas are best served just after they are made. They will lose their crispy caramelized texture as they sit but will still retain their flavor so long as they are not refrigerated.
  • If you must make them in advance, the bananas can be held in a warm oven for a few hours.

CARAMELIZED BANANA SPLITS



Caramelized Banana Splits image

Bananas are pan-fried with a caramel sauce while chocolate and marshmallows are melted in a saucepan with other yummy ingredients. Serve on top of your favorite ice cream!

Provided by Allison S.F.

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 13

½ cup brown sugar
3 tablespoons unsalted butter
½ teaspoon salt
1 pinch ground cinnamon
4 bananas, sliced into rounds
1 (10.5 ounce) package miniature marshmallows
1 ¾ cups chocolate chips
¾ cup chopped pecans
½ cup sweetened flaked coconut
1 tablespoon orange juice
1 cup crushed pineapple
1 cup mashed strawberries
½ gallon vanilla ice cream

Steps:

  • Melt brown sugar and butter in a pan over medium-low heat for about 2 minutes. Add salt and cinnamon. Place sliced bananas on top of caramel mixture in an even layer. Turn bananas after about 30 seconds and cook for about 30 seconds more. Remove from heat and place in a bowl.
  • Melt marshmallows and chocolate chips in a pot over low heat. Stir in pecans and coconut along with orange juice. Remove from heat and place in a bowl.
  • Place pineapple and strawberries in separate bowls. Scoop ice cream into serving dishes and top with the bananas and caramel, melted chocolate mixture, and fruit.

Nutrition Facts : Calories 1682.3 calories, Carbohydrate 244.8 g, Cholesterol 139.1 mg, Fat 78.9 g, Fiber 13.7 g, Protein 16.6 g, SaturatedFat 40.4 g, Sodium 640.6 mg, Sugar 195.1 g

CARAMELIZED BANANAS WITH RUM SAUCE AND VANILLA ICE CREAM



Caramelized Bananas With Rum Sauce and Vanilla Ice Cream image

Make and share this Caramelized Bananas With Rum Sauce and Vanilla Ice Cream recipe from Food.com.

Provided by Alan in SW Florida

Categories     Dessert

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons sweet unsalted butter
2 bananas, peeled and cut into 1-inch pieces (not too ripe)
1/4 cup light brown sugar, plus
2 tablespoons packed light brown sugar
1/2 cup light rum
1 pint premium 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.

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