Best 5 Caramel Banana Taquitos Recipes

CARAMELIZED BANANAS

Steps:

• chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
• Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.

CARAMEL BANANA TAQUITOS

Steps:

• 1. Wrap the tortillas in a damp paper towel and microwave on high for 45 seconds.
• 2. Cut the banana in half crosswise. Slice each half lengthwise into quarters, forming about 3-inch sticks. Lay the flour tortillas on a flat surface. Spread a thin layer (about 1 tablespoon) dulce de leche over the tortillas, leaving 1/2-inch border around the edge. Sprinkle with 1 tablespoon coconut. Place a banana stick at the edge, roll up the tortilla and secure closed with a toothpick. Repeat with the remaining bananas and tortillas.
• 3. In a large skillet, add enough canola oil to come 1/2 inch up the side of the pan and heat over medium-high heat (the oil should be at 350 degrees F). Working in batches, place the tortilla rolls seam-side down in the oil and fry until golden brown, 1 to 2 minutes per side. Remove from the oil and drain on a paper towel-lined plate or sheet pan.
• 4. Stir together the hot coffee with the chocolate sauce. Remove the toothpicks from the taquitos, drizzle with some of the chocolate sauce and serve with remaining chocolate sauce on the side.

BANANA PURSE

Steps:

• Position rack in center of oven and preheat to 400 degrees.
• Line a heavy large cookie sheet with foil. Spray foil with nonstick spray. In a medium bowl combine bananas and syrup. Mash bananas slightly with a fork. On a clean surface, lay flat 1 sheet of puff pastry. Cut pastry in 1/2 lengthwise. Using a rolling pin, roll out each pastry sheet into a 15 by 5-inch rectangle. Cut each rectangle crosswise into thirds, forming 6 squares total. Evenly distribute 1/2 of the banana mixture onto center of each square. Fold corners of pastry into center and pinch ends together, twisting to seal. Repeat with remaining sheet of puff pastry and banana mixture. Arrange pastries on prepared cookie sheet. In a small bowl, combine sugar and cinnamon. Brush pastries with milk. Sprinkle cinnamon-sugar over pastries. Bake for 15 minutes or until golden. Serve warm.

CARAMEL BANANAS WITH ESPRESSO CHOCOLATE ON SWEET CRACKERS

Steps:

• Lay the shortbread cookies out on a utility platter.
• Heat the caramel topping in a small saucepan so that it is viscous and spoon some on each cookie.
• Place the brandy and bananas in a saute pan and light the brandy to flambe the bananas. When the brandy has burnt off, place a banana piece on top of the caramel on each cookie.
• The chocolate to coat the bananas will be tempered, a term used to describe the successive melting and cooling of the chocolate within a certain temperature range. This process allows the molecules of the chocolate to align so that it will retain a silky appearance without a chalky finish. To temper the chocolate, place half of the semisweet chocolate pieces in each of 2 stainless steel bowls which will fit over a saucepan double-boiler fashion. Bring an inch or so of water to a boil in the saucepan and fit 1 of the bowls of chocolate pieces over it and heat until those chocolate pieces are just melted (about 90 to 100 degrees F on the candy thermometer). Then pour this just-melted chocolate into the other bowl with the un-melted chocolate, stir to combine, and return all of the chocolate to the double boiler and heat to about 105 degrees F. Remove from the heat and immediately whisk in the ground espresso. You will need to work quickly to spoon the espresso chocolate over the caramel coated bananas, and sprinkle each with a teaspoon of shredded coconut before the chocolate hardens. Allow chocolate to harden, remove carefully from the utility platter using a thin bladed spatula, and serve.

BANANAS IN CARAMEL SAUCE

Steps:

• Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
• Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.