Time 15m Yield 4 Number Of Ingredients 4 Steps:
Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up). Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.
Time 10m Number Of Ingredients 5 Steps:
In a large skillet, heat sugar with water, stirring to dissolve sugar. Boil (without stirring) until golden brown, 5 to 8 minutes. Immediately add heavy cream and butter (mixture may sputter and clump); cook, stirring, until smooth. Add thinly sliced bananas; stir to coat.
Time 22m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a small saucepan, melt the butter over medium high. Stir in 1 tablespon peanut oil, honey and brown sugar, stir until sugar is dissolved, about 3 minutes. Sit in milk, 1 tablespoon at a time. Stir and cook until the sauce thickens slightly, about 3 minutes. Remove sauce from heat and stir in raisins and chopped walnuts. Set aside and keep warm. Peel the bananas, cut each crosswise into 3 sections and then cut each section in half lengthwise. Add the additional 1/2 teaspoon peanut oil to a nonstick frying pan and place over medium-high heat. Add the cut bananas and saute until they begin to brown, 3 to 4 minutes each side turning once. Transfer to individual serving plates. Pour the rum into the pan, bring to a boil, and deglaze the pan. Cook until rum is reduced by half. Add the carmel sauce to the rum and warm. Spoon warm sauce over the bananas and serve immediately.
Yield Makes 1 serving Number Of Ingredients 9 Steps:
Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds. Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes. Serve banana hot, sprinkled with nuts.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Peel the bananas and cut them in half lengthways, then half again, so that you have long strips. Mix the hazelnuts and breadcrumbs in a bowl and roll the banana pieces in it. Press some of the mixture into the flesh to make sure it is well coated. Heat all the sauce ingredients in a small heavy sauce pan, stirring constantly. Heat the oil in a wok to 180 degrees Celsius. How much oil you use is relevant to how big your wok is. Put enough so it will cover the bananas, but never fill it more than halfway. Deep fry the bananas in batches for about 2 minutes, or until golden brown. Place the fried bananas on a piece of paper towel on a place to let the oil drain. To serve, place the bananas on a plate and pour some caramel sauce over top.
Yield makes 4 servings Number Of Ingredients 5 Steps:
Position the oven racks so that they are evenly spaced with one rack in the center. Preheat the oven to convection roast at 475°F. For the caramel sauce, bring the sugar and cream to a boil in a heavy saucepan. Boil for 5 minutes, stirring constantly, until the sauce thickens slightly. Remove from the heat and stir in the rum. Arrange the bananas in a buttered, shallow baking dish. Pour the caramel sauce over them and turn to coat. Roast in the center of the oven for 6 to 10 minutes, until heated through. Sprinkle with the nuts. Spoon the caramel sauce over each serving.
More about “bananas in caramel sauce recipes”
Time 20m Yield About 3 cups Number Of Ingredients 4 Steps:
Combine sugar and 2 tablespoons water in a heavy pan and set over medium heat. When sugar begins to brown, remove from the heat and allow to reach a deep, nutty brown. Carefully pour in cream (it will sputter). Let the mixture cool slightly and return to the heat. Add the bananas. Stir until sugar melts again and the mixture is smooth (except for the bananas). Place the chocolate in a large bowl, pour the hot cream mixture over it and stir until the chocolate melts. Serve warm.
