Best 20 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.

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.

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.

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.)

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.

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-CARAMEL SAUCE

Steps:

• In a large skillet, heat sugar with water, stirring to dissolve sugar. Boil (without stirring) until golden brown, 5 to 8 minutes.
• Immediately add heavy cream and butter (mixture may sputter and clump); cook, stirring, until smooth. Add thinly sliced bananas; stir to coat.

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 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.

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.

PUFF PASTRY BANANA PIE WITH CHOCOLATE RUM SAUCE

Steps:

• Melt butter in heavy large skillet over medium heat. Add sugar, 1 tablespoon rum, water and cinnamon and stir until syrupy. Add bananas and cook 2 minutes, turning occasionally and basting with syrup. Using slotted spoon, transfer bananas to plate. Boil syrup until reduced to 2 tablespoons, about 2 minutes. Pour syrup over bananas; let cool.
• Combine chocolate, cream and corn syrup in heavy small saucepan; stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Transfer 2 tablespoons chocolate mixture to small bowl (Mixture will be thick). Add 2 tablespoons rum to mixture in saucepan; stir sauce to blend.
• Position rack in center of oven; preheat to 400°F. Place 1 pastry sheet on floured work surface. Set 9-inch-diameter tart pan upside down on pastry. Using knife, cut pastry into 9-inch-diameter scalloped round. Repeat with remaining pastry sheet. Place 1 pastry round on ungreased heavy large baking sheet; arrange 3 whole bananas on pastry, forming circle and leaving 1/2-inch pastry border. Fill in center with remaining bananas, cutting to fit. Pour any syrup from bananas and reserved 2 tablespoons chocolate mixture over bananas. Brush pastry edges with beaten egg. Top with second pastry round. Press edges to seal. Brush top with egg. Using small sharp knife, cut 8 vents in top of pastry to allow steam to escape. Freeze 10 minutes.
• Bake until pastry is golden and puffed, about 30 minutes. Run long knife under pastry to loosen. Cool on baking sheet on rack until just lukewarm, about 1 1/2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Rewarm sauce over low heat. Serve pie with sauce.

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 SUNDAE SAUCE

Steps:

• In a small saucepan, melt the butter. Whisk in the confectioners' sugar, water and lemon juice until smooth. Cook over medium-low heat for 3-5 minutes, stirring occasionally. Remove from the heat; stir in vanilla and cinnamon. Fold in bananas. Serve warm over ice cream.

BANANA FLAN WITH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, beat the whole eggs, egg yolk and sugar together with a wire whisk. Add the lemon juice, heavy cream and sweetened condensed milk and combine well.
• Put the bananas and milk into the container of a food processor fitted with a steel blade, or into a blender, and puree. Add this to the egg-and-sugar mixture in the bowl. Then add the rum, banana liqueur (if used) and the vanilla extract. Mix thoroughly.
• Lightly grease each of four 10-ounce custard cups. Pour the flan mixture in equal amounts into the cups.
• Put the cups into a baking pan with three-inch sides. Pour warm water into the pan until it reaches halfway up the side of the cups.
• Cook in the oven for about 30 minutes, or until the custard is set. (The custard is done when the thin blade of a knife comes out clean after being inserted into the center of the flan.)
• Meanwhile, prepare the raspberry puree. In a food processor or blender, puree the thawed raspberries with their syrup. Strain through a fine sieve and mix in the sugar and wine. Set aside.
• When the flans are cooked, remove them from the water and let rest for five minutes.
• To serve the flan warm, invert each custard cup onto a dessert plate and shake once to release. Spoon equal amounts of the raspberry sauce around each flan. Garnish the top of each with three raspberries and a mint leaf. To serve the flans cold, let them cool for 30 minutes, cover and refrigerate for several hours. Cover the raspberry sauce and chill as well. At serving time, assemble the dish as described above.

BANANA PANCAKES WITH BLUEBERRY SAUCE

Steps:

• For the blueberry sauce: In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and Splenda. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries. I like to mash half of the blueberries and leave half of them whole. It's personal preference whether you want to mash the blueberries or leave them whole. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes.
• Remove from heat and stir in the vanilla extract. Thin sauce with water if it is too thick for your liking.
• For banana pancakes: Combine flours, one tablespoon Splenda, baking powder and salt. In a separate bowl, mix together milk, club soda, vegetable oil and mashed bananas. Stir flour mixture into banana mixture just until all is moistened.
• Whip egg whites with 1 tablespoon Splenda until stiff peaks form. Gently fold the egg whites into the pancake mixture.
• Heat a lightly oiled griddle or frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup of batter for each pancake. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown. Serve hot with the blueberry sauce.

FRIED BANANA CHOCOLATE RAVIOLI WITH CHOCOLATE RUM SAUCE

Steps:

• For Ravioli---------------.
• Gently mix bananas, brown sugar, graham cracker crumbs, pecans and chocolate.
• Roll dough and cut into 3 inch squares or use wontons and lay out on a clean work surface.
• Fill each square or wrapper with 1 1/2 t's of filling.
• Brush edges with egg wash and fold in half diagonally, sealing edges completely.
• Place on wax papaer and repeat.
• Heat oil to 350-375 degrees.
• Fry ravioli until golden, around 2 minutes.
• Remove and drain.
• Sprinkle with powdered sugar and serve with chocolate rum sauce.
• Chocolate Rum Sauce-------------------.
• Heat milk and chocolate in a 2 quart saucepan over medium heat.
• When the chocolate has melted, remove from heat and stir in butter and rum.
• Serve warm.

BANANA FRITTERS WITH CHOCOLATE SAUCE

Steps:

• In a bowl, whisk together the egg yolks, milk, and butter. Add the flour, salt, and the sugar to the egg mixture, combine well, beat until mixture is smooth, and allow to rest in the refrigerator for about 2 hours.
• In a dry clean bowl whip the egg whites until stiff, but not dry. Fold the egg whites into the batter with a rubber spatula.
• In a large heavy-bottom saucepan, pour enough oil to fill the pan about a third of the way, about 3 to 5 inches.
• Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. dredge the banana pieces in the confectioners' sugar then dip the pieces into the batter. Deep-fry the bananas in batches until golden brown, about 3 to 4 minutes.
• Drizzle with chocolate sauce. Garnish with mint leaves.
• In a heavy bottom saucepan, put chocolate and water. Over low heat, melt the chocolate, while stirring. Boil the mixture for 1 minute. Remove from the heat and add the rum.