Puffed Bananas And Caramel Food

BANANA-CARAMEL NAPOLEONS

Steps:

• Preheat oven to 400 degrees. Place puff pastry rectangles on a parchment-lined rimmed baking sheet. Bake until golden and puffed, 15 minutes. Remove and let cool on a wire rack. Meanwhile, in a medium bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, 2 to 3 minutes.
• With a serrated knife, cut rectangles in half horizontally. Reserve 4 tops. Divide banana slices among 4 pastry bottoms, then drizzle with dulce de leche. Use 2 pastry bottoms and 2 pastry tops to make middle layers. Layer with whipped cream and coconut, then top with reserved pastry tops. Serve immediately.

BANANAS FLAMBE

Steps:

• Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.
• Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
• Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
• Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest.

GRILLED CARAMEL-MARSHMALLOW BANANAS

Steps:

• Heat grill to medium heat.
• Arrange banana slices in single layer in centers of 8 sheets of heavy-duty foil sprayed with cooking spray. Top each with 1 cookie, 1 Tbsp. cajeta and 1/4 cup marshmallows.
• Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside.
• Grill 4 to 5 min. or until marshmallows are slightly melted. Serve warm topped with COOL WHIP.

PUFFED BANANAS AND CARAMEL

Steps:

• Preheat oven to 200°C.
• Lay out pastry trimmings if using or cut strips from the 1/2 sheet.
• Place the banana down on top of pastry.
• Dust with icing sugar, then wrap the pastry around the length of the banana.
• Bake in pre-heated for 10 to 15 minutes.
• Caramel Sauce - in a saucepan, melt the butter and add the sugar and continue to stir until caramel consistency is achieved.

BANANA CARAMEL CHEESECAKE

Steps:

• Crust : For crust, preheat oven to 350 degrees F. and grease the bottom of a 9-inch springform pan and wrap the pan in foil.
• In a food processor, pulse oatmeal cookies with pecans until an even crumble. Add melted butter and pulse to combine. Press into the bottom of prepared springform pan (not up the sides) and bake for 12 minutes. Allow to cool while preparing bananas.
• Banana Layer : For bananas, heat a sauté pan over medium-high heat and add butter and brown sugar, stirring until melted and bubbling. Stir in vanilla and rum and add bananas. Stir just to coat and warm and pour into cooled crust.
• Cheesecake : For cheesecake, beat cream cheese until fluffy, scraping down the sides of the bowl often. Add brown sugar in 2 additions, beating well after each addition. Beat in butter. Add eggs, one at a time, and beat well after each addition. Stir in vanilla and rum extract and pour cheesecake batter over caramelized banana layer in springform pan.
• Bake cheesecake in a water bath: place springform pan into a baking dish and pour hot tap water around it, to come halfway up the pan. Bake for 30 minutes, then reduce oven temperature to 325 degrees F. and bake for another 30 to 40 minutes, until filling puffs just slightly around edges but still moves a little in center when shaken.
• Remove pan from water and allow to cool for 2 hours before refrigerating overnight.
• Caramel Topping : For caramel topping, combine sugar, water and corn syrup or lemon juice in a pan. Bring to a boil without stirring and cook, uncovered, until it turns a rich amber colour. While cooking, occasionally brush down the sides of the pot with a brush dipped in cool water.
• Once sugar has reached desired colour, remove from heat and carefully stir in whipping cream (watch out for the steam and bubbling). Return to medium heat and simmer until reduced by a third, stirring occasionally, about 5 minutes. Chill until thickened but still fluid, about 15 minutes. Pour caramel over cheesecake and chill completely. (This can be done up to 8 hours before serving).
• To serve, run a knife carefully along the inside of the pan to loosen, remove pan and slice with a hot, dry knife.

BANANA PARFAITS WITH CARAMEL

Steps:

• Beat pudding mix and milk with whisk 2 min. Refrigerate until ready to use.
• Meanwhile, melt butter in medium skillet on medium heat. Add bananas and cinnamon; stir. Cook 2 to 3 min. or until bananas are lightly browned, stirring frequently. Cool 5 min.
• Spoon pudding into 4 dessert dishes; top with bananas.
• Refrigerate 1 hour. Top with COOL WHIP and nuts just before serving.

UPSIDE-DOWN BANANA TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
• Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
• In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
• Add the vanilla and cinnamon. Stir until combined.
• Add the bananas to the pan and cook until softened, about 2 minutes.
• Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
• Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
• Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
• Bake for 30 minutes, or until the pastry is puffed and golden.
• Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
• Slice and serve with vanilla ice cream.
• Enjoy!

WAFFLES WITH BANANA & SALTED CARAMEL SAUCE

Steps:

• Put the sugar, golden syrup and butter in a saucepan and heat gently, stirring occasionally, until everything has melted together. When the mixture starts to bubble, stir in the double cream and cook for 2 mins. Stir in 1/2 tsp salt, then take off the heat and allow to cool slightly in the pan.
• Heat the waffle maker (if you don't have one, you can use a griddle pan instead - see tip). Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the flour, bicarbonate, caster sugar and a pinch of salt. Make a well in the centre and add the egg yolks and melted butter. Start mixing with a balloon whisk; keep whisking as you slowly add the milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer's instructions. Repeat until all the batter has been used up - keep cooked waffles warm in a low oven until serving.
• Just before serving, heat the remaining butter in a non-stick frying pan over a medium heat and fry the banana pieces until golden. Divide the waffles between 4 plates, top with the fried bananas, drizzle with salted caramel and top with a scoop of vanilla ice cream, if you like.

BANANA-CARAMEL NAPOLEONS

Steps:

• Combine 1 cup sugar, 6 tablespoons water and lemon juice in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Stir until mixture is smooth. Transfer caramel to small bowl. Cover and refrigerate until thick, about 3 hours.
• Preheat oven to 400°F. Line 2 heavy large baking sheets with parchment paper, roll out pastry on lightly floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch strips. Transfer pastry strips to prepared baking sheets, spacing evenly. Chill 10 minutes.
• Pierce pastry with fork. Bake until golden, about 15 minutes. Transfer baking sheets to racks; cool. (Caramel and pastry can be made 2 days ahead. Keep caramel refrigerated. Wrap pastry in foil; store at room temperature.)
• Set aside 1/2 cup caramel for decoration. Using electric mixer, beat mascarpone and 1 1/2 tablespoons sugar in medium bowl until smooth. Add remaining caramel and beat until caramel cream is well blended, about 1 minute.
• Trim pastry layers so that they are flat and even. Place 1 pastry strip on work surface. Spread with 1/4 of caramel cream. Arrange half of banana slices in single layer over caramel cream. Spread second pastry strip with 1/4 of caramel cream; place pastry, caramel cream side down, atop bananas. Spread top of second pastry strip with 1/4 of caramel cream. Arrange remaining bananas in single layer over. Spread remaining pastry strip with remaining caramel cream. Place pastry, caramel cream side down, atop bananas. Using serrated knife, cut pastry crosswise into 8 equal pieces. Sift powdered sugar over. (Can be made 2 hours ahead. Tent with foil; refrigerate.)
• Place napoleons on plates. Drizzle reserved caramel around napoleons.

PUFFED BANANAS AND CARAMEL

Steps:

• Preheat oven to 200°C.
• Lay out pastry trimmings if using or cut strips from the 1/2 sheet.
• Place the banana down on top of pastry.
• Dust with icing sugar, then wrap the pastry around the length of the banana.
• Bake in pre-heated for 10 to 15 minutes.
• Caramel Sauce - in a saucepan, melt the butter and add the sugar and continue to stir until caramel consistency is achieved.