Caramelized Banana top with Icecream by Pam.... Melt butter in a skillet over medium heat. Heat sugar, Parkay and cinnamon in medium skillet over medium-high heat; when bubbly, add bananas. I set them aside to cool and then made the custard.
Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream..
Carla Hall These are great for breakfast over pancakes, waffles, french toast, crepes, oatmeal, etc.
Or serve with low fat ice cream and toasted macadamia nuts for dessert.
You can cook Caramelized Banana top with Icecream by Pam... using 6 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Caramelized Banana top with Icecream by Pam...
- It's 1 of big banana.
- Prepare 1 tbsp of brown sugar.
- You need 1/2 tsp of ground cinnamon.
- Prepare 5 grams of unsalted butter.
- You need 1 of chocolate syrup.
- Prepare 1 of ice cream of your choice.
You can use regular tub margarine or butter in place of the cooking spray. However, this will double the cooking time, and make for a crunchier stickier outside to your banana. Add the chocolate sauce around the edges and few crushed cashews and crushed pistachios on top and serve this chilled. most ice cream makers recommend an ice to salt ratio of three to one; the handle within the can will become more and more difficult to turn as the ice cream freezes and when it stops, that means the ice cream is done; wipe the top of the can clean of any ice or salt before opening to scoop the ice cream out. So you might want to grab an extra bunch or two—because these best-ever banana recipes will have you begging for mercy.
Caramelized Banana top with Icecream by Pam... instructions
- in a small bowl brown sugar and cinnamon in..combine cut banana and toss in it.
- in small pan over med heat add butter fry banana both side like 2 min or so at this point its caramelize pour in serving plate and let it cool.top with icecream of your choice(i use cookies and cream) and drizzled some chocolate syrup..
- enjoy!!!.
Peel and cut the bananas in half lengthwise. Serve this banana ice cream immediately after making for best results. It loses its consistency if you freeze it, which makes it awfully hard to scoop later. However, you can add a touch of alcohol or condensed milk to make it easier to scoop if you really need to pop it in the freezer after making it. Place pan in a bowl of ice water, and let cool until warm but not hot.