Ice Cream Topped With Sauteed Bananas Recipes

Steps:

• Place bananas in a saucepan over high heat; cook and stir until bananas become a chunky paste, about 5 minutes. Turn temperature down to medium, and mix brown sugar, milk, cinnamon, and vanilla extract into saucepan. Stir until all ingredients are well combined, about 5 minutes.

Steps:

• Melt butter in a large,heavy saute' pan.
• Peel and slice the bananas into 1/2-inch pieces.
• Cook the bananas in the hot butter, stirring until the fruit begins to soften, about 2 minutes.
• Add the sugar, cinnamon, and nutmeg.
• Cook until the sugar dissolves and begins to caramelize, about 2 minutes.
• Add the banana liqueur and vanilla.
• Serve warm or at room temperature.
• VARIATIONS: BANANA WALNUT TOPPING: Add 1/2 cup chopped walnuts at the last moment before serving.
• BANANA MARSHMALLOW TOPPING: Add 1/2 cup mini-marshmallows along with the vanilla, and stir until the marshmallows are melted completely.
• Serve immediately.
• BANANA RUM RAISIN TOPPING: Pour 2 tablespoon dark rum over 1/4 cup raisins and set aside for 1 hour before preparing the sauce.
• Omit the banana liqueur.
• Add the raisins and rum along with the vanilla.
• Heat thoroughly and serve immediately.
• BANANA ALMOND TOPPING: Substitute amaretto liqueur or almond syrup for the banana liqueur.
• Proceed with the recipe as directed, adding 1/4 cup sliced toasted almonds at the last moment before serving.

Steps:

• In a large saute pan over medium heat, add butter and melt. Add the cinnamon and stir to combine. Add the brown sugar and stir until melted. Remove pan from heat and add the rum. Return pan to the heat and stir until a light caramel forms. Add the bananas and toss to coat. Serve over vanilla ice cream and garnish with a sprig of mint.

Steps:

• Preheat oven to 400 degrees F.
• Spread a cookie sheet with parchment paper. Top with a layer of phyllo and brush the sheet with the melted butter. Mix sugar and cinnamon. Scatter a layer of sugar across the butter coated pastry. Repeat with 2 more layers of pastry, then top with a final sheet of dough then cut pastry into long triangles, working from side to side of the cookie sheet, using a sharp paring knife or pizza wheel. Cover the pastry with another sheet of parchment paper and another cookie sheet. Place pastry in the hot oven and bake 15 minutes or until golden. Remove pastry from oven to cool.
• Begin other recipes in your menu while pastry bakes.
• When you are ready to serve dessert, heat a medium nonstick skillet over medium high heat. Add 2 tablespoons butter. When butter melts, add bananas and saute 3 minutes. Sprinkle with brown sugar to coat bananas. When sugar melts around fruit, add rum and flame it. Pour rum from shot glass, not from the bottle, to prevent flame ups. When flame goes out and alcohol has evaporated, spoon warm bananas into cocktail glasses. Top with small scoops of French vanilla ice cream and garnish with phyllo triangles. Serve extra triangles on a pretty plate for sweet snacking.

Steps:

• Heat grill to high. Melt the butter in a large saute pan on the grates of the grill. Whisk in the sugar and cook until melted and smooth. Standing back, carefully add the bourbon and cook for 2 minutes. Add 1/3 cup pecans and cook for 30 seconds. Add the bananas and spoon the sauce over the bananas constantly until softened, about 4 to 5 minutes.
• Scoop the ice cream into bowls and top with the bananas and sauce. Garnish with the remaining chopped pecans and serve.

Steps:

• In a large saute pan, add the butter and melt it over medium-high heat. Add the bananas and saute until they begin to caramelize. Add the orange juice, sugar and salt and cook an additional 1 to 2 minutes. The bananas should be nicely browned, and the orange juice and sugar will have formed a glaze. (If needed, add a tablespoon of water.) Serve on a dessert plate with a tablespoon of Tangy-Sweet Cream.;
• In a medium bowl, mix all the ingredients until creamy and smooth.

Steps:

• In a large frying pan melt butter over medium-high heat. When butter has melted, add bananas and saute 1 minute. Add brown sugar, cinnamon, and rum. Stir to combine. Let simmer 3 to 4 minutes. Serve bananas over ice cream with cookie on the side.

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.

Steps:

• In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.