Recipes for "bananas foster"

Gather all ingredients.

Melt butter in a large, deep skillet over medium heat. Stir in brown sugar, rum, vanilla, and cinnamon; bring to a low boil.

Place bananas and walnuts in the pan. Cook until bananas have softened, 1 to 2 minutes.

Serve at once over vanilla ice cream. Enjoy!

Preheat oven to 350 degrees F (175 degrees C). Spray 3 (8-inch) round cake pans with cooking spray, and line bottoms with parchment.

Whisk together flour, baking soda, and salt in a large bowl. Whisk together sugar, 2 cups mashed banana, oil, yogurt, buttermilk, vanilla, and eggs in a second bowl until well blended; add to flour mixture and stir just until combined. Divide batter evenly between prepared pans.

Bake in the preheated oven until a toothpick is inserted and comes out clean, 25 to 30 minutes. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans to a wire rack cool completely, about 1 to1 1/2 hours.

Meanwhile for the caramel sauce, combine sugar, cream, butter, cinnamon and salt in a small saucepan. Cook over medium heat, whisking constantly, until butter is melted and sugar is dissolved, about 2 minutes. Whisk in 1 1/2 mashed banana, vanilla bean paste, and 3 tablespoons of the rum and remove from heat.

Place sliced bananas in a small bowl and drizzle with 4 tablespoons of the caramel sauce and remaining 1 tablespoon rum; toss gently to coat. Cool remaining caramel sauce to room temperature, about 20 minutes.

For the caramel frosting, beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light in color, about 3 minutes. Gradually add powdered sugar, and beat on medium speed for about 3 minutes until light and fluffy. Add 1 cup of the salted banana caramel sauce, and beat on low speed until combined, about 1 minute. Transfer 1 cup frosting to a piping bag fitted with a #12 tip.

To assemble the cake, place 1 cake layer on a serving plate; spread with 2/3 cup Caramel Frosting. Using the piping bag to pipe a ring of Caramel Frosting around outer edge of cake layer on top of frosting.

Spoon half of sliced banana mixture inside frosting ring and spread evenly. Top with second cake layer.

Spread another 2/3 cup caramel frosting over second layer. Repeat with piping bag to pipe a ring of caramel frosting around outer edge of cake layer on top of frosting.

Spoon remaining sliced banana mixture inside frosting ring and spread evenly. Top with remaining cake layer.

Spread remaining frosting on top and sides of cake and smooth.

Use piping bag to decorate as desired.

Slice and serve with remaining 3/4 cup caramel sauce.

Stir together rice, water, 1/4 cup white sugar, and 1 teaspoon salt in a saucepan. Bring to a boil over high heat. Once boiling, reduce heat to medium-low and cover with a tight fitting lid. Cook, undisturbed, until rice is tender, about 25 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and spread onto a parchment-lined baking sheet. Refrigerate, uncovered, for at least 8 hours and up to 24 hours.

Stir together yogurt, brown sugar, vanilla, cinnamon, and remaining 1/2 teaspoon salt in a bowl. Add refrigerated rice and stir well until fully coated.

Heat 2 tablespoons butter in a 10-inch nonstick skillet over medium-high heat. Add rice mixture to skillet and use the back of a spoon to flatten into an even layer to cover bottom of skillet. Press rice with spoon to ensure there are no gaps.

Cook over medium heat, uncovered, pressing rice down occasionally, and turning pan 90 degrees every 2 minutes, until it sizzles and begins to brown and crisp along edges of skillet, about 10 minutes. Remove from heat. Spray a large plate with cooking spray and place upside down over the skillet. Holding both firmly, flip the skillet over so rice is on the plate. Add 2 tablespoons of the remaining butter to skillet, then gently slide rice back into skillet. Cook over medium until a crust begins to form and edges are crisp, about 8 more minutes. Slide rice onto a large plate and set aside. Reserve skillet.

Meanwhile, place banana slices on a large plate and sprinkle flat sides evenly with remaining 2 tablespoons white sugar. Using a kitchen torch, carefully heat sugar until deeply golden brown and shiny, about 2 minutes.

Melt remaining 1 tablespoon butter in skillet over medium heat. Add caramel and stir until just starting to bubble, about 30 seconds. Remove from heat and add rum. Using kitchen torch, carefully light rum in skillet. Swirl skillet until flames have disappeared, about 30 seconds.

Place caramelized banana slices on top of crispy rice and drizzle with some of the caramel mixture. Top with small scoops of ice cream and another drizzle of caramel. Sprinkle with chopped pecans and serve immediately with remaining sauce on the side.

Preheat a Belgium waffle iron. Whisk together the flour, baking soda, baking powder, white sugar, and salt in a bowl; set aside.

Whisk together the eggs, 1 1/2 teaspoons vanilla extract, and milk in a bowl. Stir in the melted butter and flour mixture until a slightly lumpy batter forms. Cook the waffles in the preheated iron until steam stops coming out of the seam, about 2 minutes.

Meanwhile, melt 1/4 cup of butter in a saucepan over medium heat. Stir in the brown sugar, rum extract, 2 teaspoons vanilla extract, and cinnamon. Bring to a simmer, the stir in the pecans and continue simmering for 1 minute. Stir in the pancake syrup and bananas, continue cooking until the bananas soften, about 4 minutes.

Beat the heavy cream, 1/4 teaspoon of vanilla and confectioners' sugar with an electric mixer in a medium bowl until firm peaks form.

Once waffles are done, spoon bananas Foster sauce over waffle and top with a dollop of whip cream.

Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.

Shake the sugar and cinnamon together in a large plastic bag; add the biscuit dough, bananas, and pecans to the bag and shake to coat evenly. Pour the mixture into the prepared loaf pan.

Melt the butter in a saucepan over medium heat. Stir the brown sugar into the melted butter until completely dissolved. Add the vanilla and stir well. Pour the mixture over the biscuit dough.

Bake in the preheated oven until golden brown, 30 to 40 minutes. Allow to cool about 10 minutes before serving.

Heat butter and brown sugar in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes.

Place bananas, cut-side down, into the brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds. Turn off the heat.

With the heat off, pour rum and banana liqueur into the skillet. Turn the heat to medium-high or high; cook until alcohol ignites and flames, 1 to 3 minutes. Carefully add cinnamon. When the flames die, remove from the heat.

Scoop vanilla ice cream into two bowls. Divide banana mixture between the bowls and garnish with mint sprigs.

Layer sliced bananas in the bottom of a slow cooker.

Combine butter, brown sugar, rum, vanilla and cinnamon in a small bowl; pour over bananas.

Cover and cook on Low for 2 hours. Top bananas with walnuts and coconut during the last 30 minutes of cooking.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Slice bread rolls horizontally without separating into individual rolls, creating 2 even halves.

Whisk eggs in a large, shallow bowl until smooth. Stir in milk, vanilla extract, and cinnamon to make a smooth batter.

Dip bottom half of bread rolls into batter, coating both sides, and place in baking dish. Cover bread with sliced bananas. Sprinkle brown sugar and pecans on top. Dot with cubes of butter. Dip top half of bread rolls in batter, coating both sides, and place on top.

Bake in the preheated oven until middle is set and top is golden brown, about 25 minutes.

Spray a 9x13-inch baking pan with cooking spray. Arrange bread slices in baking pan in a single layer. Whisk half-and-half, eggs, vanilla extract, cinnamon, and salt together in a bowl; pour over bread slices. Cover with plastic wrap and refrigerate, 8 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C).

Remove plastic wrap and top bread slices with bananas. Combine brown sugar, butter, and corn syrup in a bowl; drizzle over bread slices.

Bake in the preheated oven until golden brown and set in the center, about 40 minutes.

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, cream together butter and sugar. Beat in eggs. Blend in bread, cream, milk, banana liqueur, cinnamon and vanilla. Fold in nuts and banana slices. Pour into a 9x13 inch baking dish.

Bake in preheated oven 90 minutes, until set.

Preheat the oven to 350 degrees F (175 degrees C). Position a rack in the center of the oven. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.

Combine flour, pecans, butter, brown sugar, and vanilla extract in a large bowl. Mix well. Press mixture into the bottom of the prepared pan.

Bake crust in the preheated oven for 10 to 12 minutes. Remove from oven and let cool; leave oven on.

Beat cream cheese in a large bowl using an electric mixer until smooth. Gradually beat in sugar, then cornstarch. Add eggs one at a time, beating after each addition until just blended. Add pureed bananas, sour cream, lemon juice, rum, vanilla extract, cinnamon, and salt. Beat until just combined. Pour filling over the crust.

Place the springform pan in a large roasting pan; add enough water to come halfway up the sides.

Bake in the hot oven until center of cake is just set, about 1 hour and 20 minutes. Turn off oven and leave cheesecake inside until cooled to room temperature, about 2 hours. Refrigerate cheesecake, uncovered, until well chilled, about 1 hour. Cover pan and return to the refrigerator, 8 hours to overnight.

Cut carefully around edges of the cheesecake to loosen; remove pan sides. Transfer cheesecake to a platter.

Warm caramel sauce in a small pan over low heat, stirring often, about 5 minutes. Mix in rum.

Decorate the top of the cake with whipped topping and sprinkle with some pecans. Coat banana slices in lemon juice and let dry slightly. Arrange banana slices around the edge of the cake. Drizzle caramel sauce decoratively on top. Serve any leftover sauce on the side for drizzling individual slices.

Preheat the grill for medium heat.

Place banana, coffee-flavored liqueur, butter, brown sugar, and cinnamon in center of a large sheet of heavy-duty aluminum foil. Bring up 2 opposite sides of foil to touch; fold twice to seal. Double-fold ends of packet to securely seal.

Place packet on the preheated grill; cook until heated through, about 5 minutes.

Heat butter, brown sugar, and orange juice in a skillet over medium heat. Once the butter has melted, add the banana. Cook until the banana has softened and the sauce is slightly syrupy, flipping the banana occasionally, about 2 minutes.

Serve each slice of banana with a scoop of vanilla ice cream. Drizzle with the sauce and sprinkle with almond slices.

In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.

In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.