Not exact matches
After twenty minutes remove the pie from the freezer, place the layer of sliced
banana over the glasses and then cover with the
caramel.
Caramel sauce is also delicious drizzled
over vanilla ice cream, apple pie, oatmeal,
bananas, and the list goes on.
I admit that my favorite way to eat this
caramel flavored spread is from a spoon, but it is also great when poured
over ice cream, used as a dip for fruit, spread on bread or even pancakes, poured
over popcorn, used as a flavoring in homemade ice cream or yogurt, as a frosting, to sandwich two cookies together (especially in Alfajores), as a layer in Millionaire's Shortbread Bars, or in a Banoffee Pie (takes a pastry shell and fills it with Dulce de Leche, sliced
bananas, and whipped cream).
Cook the
bananas in the
caramel over medium heat for about 3 - 5 minutes, until the
bananas soften a bit, and a wonderful aroma is scattered throughout the kitchen.
I've only just popped
bananas back into my baking repoitoire after they went up to $ 16 / kg here in Australia with the QLD floods some months ago, thankfully they're back down to $ 2.98 / kg and so I've stocked up ready to have some black
bananas to use soon, the glaze sounds amazing, my man would love that lemon kick, although I must admit I did enjoy the
caramel icing I just poured all
over my most recent
banana cake... can't wait to try this gluten free!
The
banana rum
caramel sauce is spread
over the
banana slices, then layered with the fluffy whipped coconut cream.
Allow the
caramel sauce to cool 10 minutes before pouring
over the
banana bread.
Pour the
banana custard
over the fresh
bananas topped with
caramel sauce.
Working quickly, scrape
caramel -
banana jam
over cookie crumble and spread evenly.
Making a quick
caramel to pour
over the
bananas creates a delicious crunchy coating that shatters as you dig into the sundae.