Best Banana Sauce Recipes

BANANA BREAD PUDDING WITH RUM SAUCE

Steps:

• FOR BANANA BREAD PUDDING:
• Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
• Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
• Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
• Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
• MAKE RUM SAUCE (Makes about 1 cup):
• Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

CARAMELIZED BANANA WITH RUM SAUCE

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.

RUM BANANA SAUCE

Steps:

• In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat until sauce is smooth, 4-5 minutes. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream.

BANANA COCONUT BREAD PUDDING WITH RUM SAUCE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
• Stir well to combine.
• Leave sit for 15 minutes.
• Pour mixture into greased 9x9 inch pan.
• Sprinkle nuts evenly over top.
• Bake for 45-50 minutes or until knife inserted in centre tests clean.
• For sauce: Melt butter in saucepan, stir in flour.
• Add brown sugar, cream and milk.
• Bring to boil, lower heat and simmer until thickened.
• Remove from heat and stir in rum.
• Serve warm with pudding.
• If sauce becomes too thick, thin with a small amount of milk.

CHOCOLATE BANANA FRIED WONTONS WITH GRAND MARNIER® CARAMEL SAUCE

Steps:

• Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
• To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
• Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
• Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

MAPLE SYRUP AND BANANA SAUCE

Steps:

• Melt the butter in a skillet over medium heat; stir the brown sugar, syrup, and cinnamon into the melted butter until the sugar dissolves, 2 to 3 minutes. Add the banana slices and stir to coat; simmer until hot, 1 to 2 minutes.

FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM

Steps:

• Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with the cream, stirring occasionally until smooth and blended.
• Add pecans and flaked coconut (and rum or brandy if desired), stir to combine with sauce, then remove from heat.
• Serve warm over pancakes.
• Can be prepared the night before, then heated in the microwave until warm.
• Ricotta Cream: Place ricotta cheese, confectioners sugar, orange juice and orange zest in a bowl.
• Beat with a whisk until well combined.
• Refrigerate until ready to serve.
• Can be prepared the night before.
• Fluffy Banana Pancakes: Sift the flour, baking powder, bicarbonate of soda and salt into a bowl.
• Place buttermilk in a 2-cup glass-measuring cup and add butter.
• Microwave on high for 2 minutes, until butter melts.
• Lightly beat yolks, then combine with the buttermilk and butter mixture, whisking to incorporate.
• Then add vanilla essence and caster sugar (superfine sugar) and stir until sugar is dissolved.
• Add buttermilk mixture to the flour, and whisk together until batter becomes thick and smooth.
• Batter can be prepared to this stage, the night before.
• Beat egg whites in a clean dry bowl until stiff.
• Fold whites carefully into batter until evenly mixed (and the sliced bananas can be added at this stage, too, if you wish - otherwise, see step 20).
• Heat a 6-inch diameter fry pan or skillet and brush lightly with melted butter, or spray with vegetable oil.
• For each pancake, pour 1/2 to 3/4 cup batter into pan, and swirl around quickly to distribute evenly over bottom of pan.
• Cook until bubbles begin to appear on the surface, then lay some banana slices over the top.
• When pancakes are lightly browned on the bottom (about two minutes), flip over and cook other side.
• When cooked through, transfer pancake to a baking tray and keep warm in a low oven while you cook the rest of the batter (Each pancake should take about two minutes per side).
• To serve, drizzle warm caramel pecan sauce over each pancake, and top with a generous dollop or two of ricotta cream.

CARAMELIZED BANANA RUM BREAD PUDDING & CHOCOLATE RUM SAUCE

Steps:

• BREAD PUDDING:.
• Preheat oven to 325°F.
• Brush 5 slices with butter and set aside.
• Break remaining bread up into bite size pieces.
• Brush a 10"x12-1/2" baking dish with butter.
• Combine eggs, milk, cream, sugar and spices in medium bowl.
• Whisk to combine and set aside.
• In a large skillet, heat butter or margarine and add sugar.
• Cook for 2-3 minutes, until golden caramel forms.
• Add the banana slices and toss over high heat for 2 minutes or until just soft and golden.
• Add rum remove from heat and cool.
• Arrange broken bread in baking dish and spoon bananas on top.
• Cover with buttered bread slices, in a single layer, and pour egg mixture over top.
• Press bread down evenly and let stand for 30 minutes.
• Bake for 35-45 minutes or until puffed and golden, but custard is still moist in center.
• CHOCOLATE RUM SAUCE:.
• Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts.
• Bottom of bowl should not be touching the water.
• Stir until smooth and serve warm with pudding.
• Enjoy!

BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE

Steps:

• MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
• Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
• In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
• Pour over the bread cubes; let stand 5 minutes.
• Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
• Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
• Cook over medium heat, stirring constantly, until the mixture boils and thickens.
• Reduce heat to low; simmer for 5 minutes, stirring constantly.
• Stir in the rum extract; serve sauce warm.
• Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.

GRILLED BANANA SPLITS WITH HOT FUDGE AND RUM CARAMEL SAUCE

Steps:

• Preheat a grill to high, and lightly oil the grill grate.
• Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.
• Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.

CARAMELIZED BANANA SPLITS WITH HOT CHOCOLATE SAUCE

Steps:

• Melt butter in a 12-inch heavy skillet over medium heat, then add bananas in 1 layer and sprinkle with brown sugar. Increase heat to medium-high and cook bananas, gently turning once and shaking skillet occasionally, until sugar is caramelized, 3 to 4 minutes. Divide bananas among 4 bowls, leaving any remaining caramel in skillet.
• Add cream to skillet and boil over medium heat, stirring, until caramel is dissolved. Add chocolate with a pinch of salt and whisk until melted.
• Top bananas with scoops of ice cream, then drizzle with some of chocolate sauce and sprinkle with nuts. (There will be extra sauce.)

BANANA CINNAMON PANCAKES WITH BUTTER RUM SAUCE

Steps:

• Pancakes:.
• Combine dry ingredients in a large bowl.
• In a separate bowl mix together milk, sugar, 2 T oil, egg, and vanilla. Add to the dry ingredients and stir until the mixture is almost smooth.
• Fold the bananas into the batter.
• Let rest, loosely covered, for 20 minutes.
• Combine the melted butter and 1 T oil. Put small amount in skillet.
• For each pancake, pour ¼ cup batter. Cook over medium heat. Serve with butter rum sauce.
• Butter Rum Sauce:.
• Combine all the ingredients into a glass measuring cup. Cook on medium power in microwave for 2 minutes. Stir and serve hot.

BANANA-WALNUT SPRING ROLLS WITH CARAMEL-RUM SAUCE

Steps:

• Make sauce:
• Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Reduce heat to low. Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve. Remove from heat. Mix in rum. (Can be made 1 day ahead. Chill. Before serving, rewarm over low heat, stirring occasionally.)
• Make rolls:
• Arrange 4 spring roll wrappers on work surface (keep remainder covered). Place 1 banana piece diagonally across 1 corner of each wrapper. Brush opposite corner with water. Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts. Fold in wrapper corner closest to banana. Roll wrapper over banana once, then fold in sides and roll up as for egg roll, pressing ends to seal. Repeat filling and rolling remaining wrappers. (Can be made 2 hours ahead. Cover and chill.)
• Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil to 375°F. Working in batches, fry rolls in oil until deep golden brown, turning frequently, about 3 minutes per batch. Using slotted spoon, transfer rolls to paper towels and drain. Arrange 2 rolls on each plate. Sift powdered sugar over. Sprinkle with five-spice powder. Drizzle caramel sauce around rolls and serve.

BANANA CREPES WITH BROWN SUGAR RUM SAUCE

Steps:

• In a blender, blend eggs with milk.
• Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
• Blend until smooth.
• Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
• To cook, heat a lightly buttered 7" or 8" crepe pan.
• Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
• Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
• Cook for a few seconds, just until lightly browned.
• Place on a plate and repeat with remaining batter.
• If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
• MAKE THE SAUCE:
• In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
• Bring to a boil; reduce heat and simmer for 2 minutes.
• The mixture will foam, so be careful it doesn't boil over.
• Set aside and let cool to room temperature.
• Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
• If desired, sprinkle with a few berries, extra slices of banana, or pecans.
• Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
• Makes about 8 crepes, depending on size.

CURRIED BANANA SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the bananas, shallot, garlic, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Pour in the chicken chicken broth and simmer for about 5 minutes, stirring occasionally.
• Pour the curry mixture, rice vinegar, honey, and salt into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the curry moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the curry right in the cooking pot.

BANANA MACADAMIA NUT BREAD PUDDING W/ WHITE CHOCOLATE SAUCE

Steps:

• Butter a 10 x 14-inch baking dish with 1 tablespoon of the butter and set aside.
• Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Remove from the heat and let cool.
• Whisk together the eggs, remaining 1/2 cup brown sugar, cinnamon, vanilla, salt, milk, and cream in a large bowl. Add the cooled banana mixture, nuts, and bread and fold to blend thoroughly. Pour into the prepared baking dish.
• Cover with foil and set aside in refrigerate over night.
• Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
• Cool on a wire rack for 20 minutes.
• For the white chocolate sauce: bring the 1/4 cup sugar, milk, cream, vanilla seeds and empty bean pod almost to a boil in a med sauce pan then remove the bean pod.
• In a separate mixing bowl, whisk together the 2 tablespoons sugar, cornstarch and egg yolks in a mixing bowl. Stir until smooth. Gradually add the 3 tablespoons of heavy cream. Add one fourth of the hot milk mixture to the egg yolk mixture. Pour this back into the cream mixture in saucepan.
• Cook over a gentle heat, whisking continuously to avoid scorching. Cook until the sauce begins to thicken. Remove from heat and pour the sauce back into the mixing bowl through a fine mesh strainer over white chocolate. Mix until chocolate is melted and sauce is smooth. Cool over an ice bath, stirring occasionally (makes 5 cups).
• To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of ice cream, drizzle with sauce, and serve immediately.

CHICKEN WITH BANANA CURRY SAUCE - CARIBBEAN

Steps:

• Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
• Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
• Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
• Serve with steamed rice.

APPLE SAUCE, BANANA AND RAISIN BREAD PUDDING

Steps:

• Step 1:Heat oven to 350 F.
• Step 2: Melt 2 tablespoons of butter in a small pan, then add chopped apple. Stir and add honey, cane sugar, 1/2 teaspoon of cinnamon. Then add raisins. Cook until apple soft.
• Step 2: Mix eggs, milk, vanilla, nutmeg, cinnamon and whip until smooth.
• Step 3: Grease small bowl with remainder of butter, then layer apple sauce, sliced bananas, then bread. Layer to top of bowl. Then pour milk over top.
• Bake in oven in shallow pan of water for 45 minutes.
• Serve warm or cold with vanilla ice-cream or whipped cream. Enjoy your dessert.

BANANA CREAM PIE WITH RUM CARAMEL SAUCE

Steps:

• To make custard, bring milk to a boil over medium heat.
• If using vanilla bean, add it, cover the pan and leave over low heat to infuse for 10-15 minutes.
• Alternatively, add vanilla extract after milk boils.
• Meanwhile, whisk egg yolks with sugar until creamy.
• Whisk in flour.
• Mix until well blended.
• Strain milk, stirring gradually into egg yolk mixture.
• Beat together.
• Return mixture to a clean pot.
• Bring to boil, stirring constantly.
• If lumps form as it thickens, whisk until custard is smooth.
• Bring to boil and then simmer 1 minute.
• Cool to room temperature and put plastic wrap on top of custard to that a skin doesn't form.
• For caramel sauce, combine water and sugar in small, heavy, deep pot.
• Place over high heat.
• Boil, without stirring, until golden caramel colour (About 7 minutes).
• Remove from heat and immediately stir in cream and rum carefully because mixture will bubble up.
• Set aside to cool.
• Preheat oven to 350 degrees.
• Combine crushed cookies and butter and pat into 9" pie plate.
• Bake 10 minutes and cool.
• To assemble: Combine bananas, rum and sugar.
• When custard is cold, fold bananas into it.
• Spoon into ginger crust.
• Serve drizzed with caramel sauce.

BANANA CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 inch baking dish.
• In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.
• Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.
• Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over.