Dulce De Leche Roasted Banana Split Recipes

Steps:

• In small bowl, stir dulce de leche and enough milk with wire whisk to make a smooth, pourable sauce.
• Cut each banana in half lengthwise and then crosswise. In each of 4 stemmed dessert glasses or bowls, place 2 banana quarters along outer edges. Top each with 1 scoop vanilla ice cream and 1 scoop chocolate ice cream. Spoon dulce de leche mixture evenly over ice cream. Top with whipped cream, peanuts and cherries. Serve immediately.

Steps:

• For the crust: Place the Maria crackers in the bowl of a food processor and process until coarsely ground. Add the peanuts and salt to the crumb mixture and process until finely ground. Add the melted butter and pulse until combined. Transfer the crust mixture into a 9 1/2-inch diameter glass pie dish, pressing and forming the crust evenly across the bottom and up the sides. Refrigerate for 10 to 20 minutes to solidify the butter.
• For the cream filling: Using a hand-held mixer, whip the cream cheese and butter at medium speed until fluffy with minimal lumps. Add the powdered sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter. Add the cream and whip to soft peaks.
• To assemble the pie: Spread the dulce de leche on top of the chilled crust. Top with the sliced bananas, forming 2 layers if necessary. Pour the whipped cream on top and spread evenly to completely cover the banana layer. Refrigerate and chill until set, about 2 hours.
• To serve, top the pie with a 1-inch border of the remaining chopped peanuts. Warm the remaining dulce de leche in the microwave or on the stovetop until melted. Drizzle the dulce de leche on top of the pie and serve.

Steps:

• Preheat the oven to 450°F
• In a very large ovenproof skillet, melt the butter
• Add the bananas and cook over high heat until lightly browned, 2 to 3 minutes.
• Add the dulce de leche, vanilla beans and seeds and cinnamon sticks and cook over moderate heat just until the dulce de leche is melted.
• Remove skillet & carefully add the rum to the skillet and stir gently just until combined.
• Transfer the skillet to the oven and bake for 5 minutes, or until the bananas are just tender and bubbling.
• Carefully pick out the cinnamon sticks and vanilla beans.
• Serve the bananas and sauce over vanilla ice cream with chopped & toasted macadamia nuts, if desired.
• Enjoy!