Best Dulce And Banana Recipes

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BANANA AND DULCE DE LECHE PIE



Banana and Dulce De Leche Pie image

This is a great dessert for any occasion. Everybody loves it. You can use commercial caramel ice cream topping instead of the sweetened condensed milk.

Provided by Mapaf

Categories     Pie

Time 3h30m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
8 ounces graham cracker crumbs
1/2 cup butter, melted
4 bananas, sliced
1 1/2 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Steps:

  • Put the unopened can of sweetened condensed milk in a sauce pan, and cover with water. Boil for 3 hours. Make sure there is always water in the pan. Remove can from heat and let cool.
  • Preheat oven at 350°F.
  • Mix graham cracker crumbs and melted butter until well blended.
  • Press mixture into a 9 inch pie plate and bake 10-15 minutes or until lightly browned.
  • Open can and pour half of the dulce de leche over pie crust. Cover with a layer of sliced bananas, then cover with the other half of the dulce de leche and finally put another layer of sliced bananas.
  • Whip the cream with the powder sugar and vanilla extract. Spoon it on top of bananas. Refrigerate before serving.

Nutrition Facts : Calories 398.4, Fat 23.6, SaturatedFat 13.9, Cholesterol 72.3, Sodium 223.5, Carbohydrate 43.8, Fiber 1.6, Sugar 30.1, Protein 5

DULCE DE LECHE AND BANANA SMOOTHIE



Dulce De Leche and Banana Smoothie image

Indulge with this creamy smoothie your sweet tooth has been dreaming of. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 5m

Yield 2

Number Of Ingredients 7

1 medium frozen banana, halved
⅔ cup dulce de leche
2 tablespoons dulce de leche
2 ½ cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
½ teaspoon ground cinnamon
1 pinch sea salt
chopped almonds

Steps:

  • Place all ingredients into the well of a blender and blend until smooth. Add more milk or dulce de leche depending on thickness preference and blend again until smooth.
  • Finish each smoothie with a small sprinkle of crushed almonds and serve immediately.

Nutrition Facts : Calories 526.2 calories, Carbohydrate 100.5 g, Cholesterol 15.8 mg, Fat 11.2 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 0.2 g, Sodium 576.5 mg, Sugar 64.4 g

DULCE DE LECHE AND BANANA PANCAKES



DULCE DE LECHE AND BANANA PANCAKES image

Categories     Banana

Yield 4

Number Of Ingredients 9

1/2cupall purpose flour
1/2cupwhole wheat flour
1teaspoonsugar
2teaspoonsbaking powder
1cupsoy milk
1tablespoonvegetable oil
1/2banana, sliced
2tablespoonsdulce de leche
*powdered sugar, for garnish

Steps:

  • Step 1Turn on pan to medium-high heat. Step 2 In a medium bowl mix dry ingredients. In a separate bowl, combine wet ingredients. Add wet ingredients to dry ingredients 1/3 at a time and fold until moistened. Step 3 Pour batter into pan 1/4 cup at a time. Step 4Once bubbles form on surface of pancakes, 2-3 minutes, flip. Cook until golden brown on both sides. Step 5 Drizzle with dulce de leche, dust with powdered sugar, and serve.

DULCE AND BANANA



Dulce and Banana image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield about 60 cream puffs

Number Of Ingredients 10

6 tablespoons unsalted butter
2 teaspoons granulated sugar
1/4 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs plus 1 egg yolk
1 cup heavy cream
2 tablespoons confectioners' sugar
4 ounces semisweet chocolate, roughly chopped
3 bananas, sliced
2/3 cup dulce de leche, plus more for topping

Steps:

  • Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Fit a large pastry bag with a 1/2 -inch round tip.
  • Combine the butter, granulated sugar, salt and 1 cup water in a medium saucepan and bring to a boil. Remove from the heat; sift the flour into the saucepan and stir with a wooden spoon to make a paste. Return to medium heat and stir until the dough pulls away from the side of the pan and is slightly shiny, about 2 minutes. Transfer to a bowl and beat with a wooden spoon until slightly cooled, 2 to 3 minutes. Add the whole eggs, one at a time, beating until smooth before adding the next.
  • Transfer the dough to the pastry bag. Pipe 1-inch mounds of dough 1 inch apart on the prepared baking sheets. Smooth the tops with a damp fingertip. Beat the egg yolk with 1 tablespoon water; brush on the dough mounds. Bake 15 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the puffs are golden brown and crisp, about 25 more minutes. Transfer to a rack and let cool completely.
  • Meanwhile, beat the heavy cream and the confectioners' sugar in a large bowl with a mixer until soft peaks form; refrigerate until ready to assemble. Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted.
  • Cut the puffs in half crosswise with a serrated knife; sandwich with the sliced bananas, dulce de leche and whipped cream. Drizzle the puffs with the melted chocolate and more dulce de leche.

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