How to make caramelized bananas? Recipe for caramelized bananas for cake step by step with photos Bananas in caramel glaze

Hi all. Today I want to tell you how to make a super delicious filling for sponge cakes or rolls. Bananas, who doesn't love them? However, many are afraid that they will darken in the filling. So, if you are also afraid of this or are simply looking for a recipe for an unusual topper, this article is for you.

In general, I admit, I really love bananas in cakes; they add incredible tenderness to the sponge cake. There is already one recipe on the blog, there are bananas in the layer, this cake is incredibly easy to prepare and also incredibly tasty. By the way, the bananas in it were fresh.

According to my idea, this time I wanted to caramelize the bananas, thus soaking the sponge cake itself with this caramel syrup. It turned out really juicy and tasty.

So, how to prepare caramelized bananas for a cake at home, recipe with photos step by step.

Ingredients:

3−4 bananas
100 gr. Sahara
50 gr. butter
50 gr. water

Preparation.

First, let's prepare the bananas themselves, peel them and cut them into pieces, don't chop too much, otherwise the mass will turn into puree, leave one and a half to two centimeter pieces.

We choose the thickest-walled dishes. Melt our butter in this saucepan.

Add sugar to the melted butter.

And, stirring occasionally, wait for the sugar to dissolve; by this time it should acquire an amber color. Be careful not to overcook, otherwise the sugar will burn and the mixture will taste bitter. The mass may come into clumps, don’t be alarmed, then it will all come apart.

As soon as the sugar is melted, add hot water! water, mix. Be careful, the mixture will boil.

Add bananas and, stirring, simmer for 5 minutes.

I added another 50 grams of water, I wanted to get more liquid to soak my biscuit.

Remove from the stove and cool to room temperature.

I swapped the filling and cream in the cake, first placed bananas with caramel syrup, and then the cream. I soaked the sponge cake itself a little with cream, and after 6-8 hours, when the cake absorbed the syrup from the filling, it became simply delicious in taste.

This is how delicious my cake looked in cross section.

The cake turned out very tasty - in a layer, on top.

By the way, if you caramelize bananas in this way only in larger pieces, and maybe even whole ones, then it can be served as an independent dessert, supplemented with a scoop of ice cream.

Try it too. Kids will definitely appreciate this taste!

Bon appetit.

In Russia, we are used to eating fresh bananas, but there are many recipes for desserts and layers for cakes, which are prepared by frying this tropical fruit. In our article we will talk about making caramelized and caramelized bananas.

How to Caramelize Bananas for Desserts

Basic rules for preparing desserts:

fruits should be taken slightly unripe and dense, only then the prepared dessert will look very beautiful;
One banana makes 1 serving of dessert.

Bananas in caramel

To prepare a dessert from caramelized bananas, you don’t have to look for any special products: every housewife almost always has everything she needs on hand.

Ingredients required for two servings:

two bananas;
half a glass of granulated sugar;
butter – 40 g;
water – 2 tbsp. spoons;
sesame – 10 g.

Take a thick-walled frying pan and put it on fire, pour in water and add butter and granulated sugar. After boiling, reduce the heat and cook the contents of the pan for seven minutes. At this time, peel the bananas, cut into round slices about one and a half centimeters thick and place in a frying pan, spreading evenly over the bottom so that the boiling mixture envelops each piece. The entire procedure for frying bananas takes no more than one minute.

Take a plate and place the prepared caramelized bananas on it, pour the caramel that remains in the pan on top, and sprinkle with sesame seeds. Instead of sesame seeds, you can use cinnamon powder, coconut flakes, pine nuts, or grate a small piece of chocolate.

With honey and cinnamon

To prepare, you will need two bananas, one tablespoon of honey and the same amount of butter, a pinch of cinnamon and just a little salt. Peel the bananas and cut them into circles or into three or four pieces. Melt the butter in a frying pan, add honey and cinnamon with salt, bring to a boil and dip the banana slices into the syrup. Fry until the desired beautiful golden crust forms and transfer to a plate. Place a scoop of ice cream on the cooled finished dessert.

An exquisite dessert prepared for a romantic dinner can be made very quickly. Candles, soft soft music and beautifully decorated caramelized bananas on a plate with delicate colors.

Required ingredients:

raisins 2 tbsp. spoons (the berries must first be filled with warm water for 1 hour);
butter – 40 g;
dark rum (liqueur or cognac) – 2 tbsp. spoons;
granulated sugar – 15 g.

In a thick-walled frying pan, melt the butter, add sugar to it, mix the resulting mixture well, add raisins and peeled banana, cut lengthwise into two halves. Fry the banana until golden brown on both sides and pour in cognac, liqueur or dark rum. After a few minutes the entire mixture should caramelize. All that remains is to present everything beautifully for a romantic dinner.

With syrup

Your family will love this dessert with syrup. To prepare your favorite delicacy we will need: three bananas, a glass of sugar, raspberry syrup - 3 tbsp. spoons, 40 grams of butter, 4 tablespoons of water.

Place a thick-walled frying pan on the stove, add water, butter and granulated sugar. After boiling, reduce the temperature of the stove and cook the contents for 5 minutes, stirring continuously. After the mixture turns a light amber color, add raspberry syrup to it and mix well. Peel the bananas, cut them into two parts and dip them into the prepared caramel for one minute, place them on a plate and cool. That's all! Dessert is ready, call everyone to the table.

In the test

To prepare banana in dough, you need to knead shortbread dough, which is prepared from two bananas, 50 g. butter, 2.5 tbsp. spoons of wheat flour, 1 tbsp. spoons of sugar, 2 tbsp. spoons of coconut flakes. Pre-cool the butter in the freezer, then finely chop it with a knife, mix it with wheat flour and granulated sugar, grind the resulting mass into crumbs and add coconut shavings.

Place a cooking ring in the frying pan, and pour 0.5 tbsp into the bottom of it in an even layer. spoons of granulated sugar, and then put in finely chopped bananas and cover with crumbs of the prepared dough. Fry the entire contents for 2 minutes, during which time the sugar should turn into caramel. Then place the frying pan (it should be without a handle) in a preheated oven for twenty minutes. Place the prepared dessert on a plate, turning it over so that the bottom part with caramel is on top.

Useful tips and tricks

Caramelized bananas for cakes, donuts and other flour-based sweet products must be purchased carefully and a few basic rules must be followed when preparing them to make the dessert tasty and juicy.

Fruits must be chosen that are firm, medium in size, preferably ripe, but slightly unripe. Only in this case will the dish look appetizing and beautiful.
One banana makes one serving per person.
When cooking, it is not recommended to fry fruits for a long time so that they do not become limp and lose their shape.

Caramelized bananas are a delicious sweet dessert that many people don't even know exists. Fruits prepared in an unusual way can be used to fill cakes, pancakes, and pancakes. Caramelized bananas are a novelty in Russian cuisine, which once you try, you want to cook again!

How to caramelize fruit for a cake

To prepare the cake, we bake two vanilla sponge cakes and prepare the filling from caramelized bananas.

Required ingredients for impregnation:

bananas – 3 pcs.;
half a glass of granulated sugar;
butter – 50 g;
half a glass of hot boiled water.

Cut the peeled bananas into slices no more than 2 centimeters thick. In a thick-walled frying pan, melt the butter and add granulated sugar, stir everything until you obtain a transparent golden caramel. Add hot water to the resulting mass, which begins to boil strongly. Place bananas in the boiling mixture and simmer for 5 minutes. Remove from heat and cool. We soak one cake layer with caramel syrup with bananas, and the other with cream filling, decorate the top with cream cheese.

Seven hours after soaking, the cake can be cut and tasted. It turns out to be the most delicate in taste.

We offer a second layer option for making a birthday cake. We bake the sponge cake and cut it in half, creating two identical cake layers. To prepare caramel, put 30 g of butter and half a glass of granulated sugar in a frying pan, which we bring to a boil with constant stirring. We peel six bananas, cut each fruit into 5 parts, place in boiling caramel, fry on all sides and place on a plate.

From the caramel remaining in the frying pan we prepare curd-yogurt cream, for the preparation of which you will need 0.5 kg of cottage cheese, 400 g of yogurt, ½ cup of milk and dissolved gelatin (1 teaspoon). Place all ingredients in a mixer bowl and beat well. In order to assemble the cake, we use a springform pan, on the bottom of which we place cling film and the bottom cake. To soak the crust, use half of the prepared cream, put caramelized bananas on top, on which we place the remaining cream. Cover the resulting structure with a second cake layer, and decorate the sides of the cake with fresh banana slices.

Now you need to decorate the top of the resulting cake. To do this, soak it in banana topping. To prepare it, you need to dissolve 1 teaspoon of gelatin in 30 grams of boiled water. Using a fork, puree the peeled banana and add 30 g of granulated sugar. Simmer the resulting puree for 5 minutes in a frying pan, cool and beat with a mixer along with the dissolved gelatin to obtain a homogeneous mass.

Thus, we prepared a topping that covers the top and sides of our product in an even layer. Place the finished cake in the refrigerator for 4 hours to allow the cream to harden. Now we remove the unnecessary cling film and you can set the table.

Lifehack

It will be convenient to use wooden skewers when cooking large bananas. Fruits are pricked onto such a device and “dipped” in caramel. Now place the banana on a skewer to cool. And you can eat it just like that.

You can cook more than just bananas in sweet caramel. Apple slices prepared in this way would be a good dessert. Some sweet lovers make pear slices (or slices). You can also use orange slices to prepare a light, juicy and sweet dessert.

The dish is directly related to Sichuan cuisine, so it is possible to prepare not only the beloved bananas and apples. In the original, a combination of caramel and pumpkin pieces or even eggplant prepared in a similar way may be quite logical for the dish.

In addition to eating the dish as a dessert, you can use banana sweet pieces as a pancake filling or filling for sweet puff pastry pies. Also, a banana prepared in this way can be part of a sweet toast.

Banana in Chinese

In our country there are many restaurants and cafes specializing in Chinese cuisine. The image of Chinese dishes is growing from year to year, in addition, dishes are adapted to the tastes and habits of Russian guests.

We present a pleasant culinary surprise-compliment. A hit of southwestern Chinese restaurants is a delicious dessert of caramelized bananas (Xiangjiao Bass). In Russia, this dish became popular only because it is very unusual to eat. Banana pieces are carefully taken with Chinese chopsticks and dipped into a beautiful porcelain small bowl with chilled water. The top layer is immediately covered with a crispy crust, and a tender warm delicacy remains inside.

You can easily prepare this dish yourself in your home kitchen. For this purpose, you need three bananas, 3 tbsp. spoons of starch, 1 glass of refined olive oil for deep frying, 1 glass of granulated sugar, 1 teaspoon of sesame seeds, ice cubes. Peeled banana should be cut into narrow pieces 3 cm long or balls should be cut out of the fruit using a bar device - it will be very original.

Sprinkle banana slices evenly with starch. In a saucepan, heat the oil to 190 degrees and fry the pieces until golden brown. This process happens very quickly - no more than 1-2 minutes. When deep-frying, it is better to cook in batches of six pieces - no more. Place the fried, rosy pieces of fruit on a plate with paper towels to absorb excess oil.

It is necessary to prepare caramel - for this purpose, add granulated sugar to half a glass of water and stir constantly over low heat. After the sugar has completely dissolved, add heat under the saucepan for a strong boil and the appearance of bubbles, and then, without stirring, wait for the syrup to acquire a golden color and thicken.

Dip the prepared banana pieces into liquid caramel for literally a few seconds and place them on a serving dish in a beautiful mound, evenly sprinkling them with sesame seeds. Prepare a bowl of water and place ice cubes in it. The dessert is served hot, but to eat it, you need to dip each piece in cold water to harden the top layer. This is how we can treat our loved ones with Basa Xiangjiao caramelized bananas without leaving home.

According to reviews from restaurant visitors, the popular Chinese caramelized banana dessert is prepared in different establishments using the same technology, but in some establishments it turns out to be a very delicate dessert with excellent taste, while in others it turns out to be very hard, tasteless and inconvenient to eat.

To learn how to cook bananas in caramel, watch the following video.

We continue our acquaintance with Sichuan cuisine and the hits of Chinese restaurants. Today we offer you a recipe for the very popular dessert Basy Xiangjiao - bananas in caramel

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In China, not only bananas are prepared this way, but also apples, unabi, pumpkin, taro, water chestnuts, rice balls, sweet potatoes (yams) and even eggplants. The Chinese believe that this dish originated during the Qing Dynasty (1644-1912), and a similar dish is mentioned during the Yuan Dynasty (1271-1368). But this is where the historical roots of this dish are lost. It has gained its popularity in the vastness of our homeland due to its unusualness - yet the very process of eating it is interesting. Take a piece of banana with chopsticks, watch how the caramel threads trail behind it, dip it in water with ice and only then send this, even hotter, but with an already frozen caramel crust and soft inside, a delicacy into your mouth. Bite into the hardened sweet caramel and feel the warm softness of the fruit with a slight sour taste. This dessert was enjoyed by all age groups, men and women. What is Basi Xiangjiao dessert? These are banana pieces deep fried in batter and then dipped in hot caramel. Well, with batter it’s simple. Here comes the caramel! Those who grew up in the USSR know what “zhzhenka” is - sugar heated in a spoon over a fire and then poured onto a plate. Mothers, who had to clean spoons of this delicacy, were especially “happy” about this. In our case, caramel for bananas is very similar to the Soviet delicacy. There are just some nuances. If you don’t finish cooking the caramel, it will drain from the bananas onto the plate. Overcook it - then it will set into a hard crust, which you still have to try to chew through. We are interested in the “golden mean”. When the bananas are covered with caramel, and the caramel is hard only on top. Even when eating this dessert, you need to be careful to avoid burns to your mouth from the hot caramel - in the restaurant they will definitely bring you a bowl of water and ice to dip the hot and sticky pieces into. In China, the price of this treat per 250 g serving (depending on the rank of the establishment) ranges from 30 to 40 yuan (this is approximately 165-220 rubles). In Russia, a portion of bananas in caramel
costs from 200 rubles. up to 320 rub. and higher (this is in St. Petersburg). The recipe for this famous and popular dessert is simple and quick, and making it at home will not be difficult.

INGREDIENTS: bananas (dense, not the most ripe) - 3 pcs.; corn starch - 4-5 tbsp; sesame oil - 1 tsp; cold water - 75 ml; vegetable oil for deep frying - 200 ml; white sugar - 225 g; sesame seeds - 2 tbsp; ice cubes .

Peel the bananas and cut them into pieces about 3 cm in length. You can leave the pieces in this form, or you can use a special bar device - a round spoon with a recess for fruit, which will allow you to cut out the banana pulp in the form of a ball - this way the bananas will look more impressive.

Dredge banana slices evenly in cornstarch.

Heat the frying oil in a wok to 180°C. Quickly fry the banana slices (1-2 minutes) until golden brown, turning them carefully so they don't brown too much. It is better to fry in batches of 8 pieces. Then place the fried pieces on a plate lined with paper towels to drain off excess oil.

For the caramel, in a clean wok, heat the sugar in 75 ml of water, stirring until completely dissolved. Increase heat and cook at a vigorous boil without stirring until the syrup turns into a light golden caramel.

While the caramel is preparing, place ice cubes in a large bowl of cold water and set it on the table. Spoon the fried banana pieces into the hot liquid caramel for a few seconds (so that the caramel completely covers the pieces), then immediately remove the caramelized bananas and arrange them in a mound on a serving platter and serve immediately, sprinkling sesame seeds on top for garnish. The dish is delicious while it’s hot, but to avoid getting burned by the hot caramel, before eating a piece of banana, dip it in ice water, so the caramel will quickly harden.

Many people love bananas; they are affordable and incredibly tasty. Any housewife, one way or another, used them at least once in her culinary practice - as a layer in a cake, a decoration in a dessert, an ingredient in dishes. But, I want to note that banana caramel is also very tasty, and it is this recipe with photos that I offer you. The caramel will turn out very tasty, it is sweet, has a rich banana taste, distant notes of vanilla and cinnamon, the consistency is thick and creamy. Caramel made from bananas is ideal for, you can fill shortbread tartlets or an open pie with it, layer biscuits, and simply serve with cookies with a glass of milk - pleasure is guaranteed. - bananas - 2 pcs., - citric acid - a pinch, - water - 150 ml, - sugar - 5-6 tbsp, - ground cinnamon - a pinch, - vanilla sugar - 1 tbsp.

How to cook with photos step by step

Prepare all the necessary ingredients. Pour water into a saucepan or small saucepan and immediately add granulated sugar. Remove the container from the heat and cook the syrup for about 5-7 minutes over medium heat, stirring the syrup occasionally. It is better to choose bananas that are slightly overripe, remove the peel and cut the bananas into arbitrary pieces. If you like the taste of citrus, you can add lemon zest to the caramel. Place banana slices in a container with hot syrup. Boil the bananas in the syrup until soft and the bananas begin to spread a little. This process will take you up to 5-7 minutes. Using an immersion blender, blend the bananas into a homogeneous, smooth mass. At this stage, add cinnamon, vanilla sugar and a pinch of citric acid to the caramel. Boil the caramel for two minutes. Pour banana caramel into a bowl and cool, then serve or use for cooking

Somehow it happened that we usually eat bananas raw. But in countries where these fruits are much cheaper than potatoes, they are often used for various dishes. Soufflés and casseroles are prepared with bananas. They are fried, not to mention the fact that they make wonderful and varied desserts. In this article we will tell you how to caramelize bananas. This process is not very complicated; even a novice cook can handle it. The whole action will not take fifteen minutes. There are several recipes for caramelized bananas. We will start, perhaps, with the simplest one.

Step-by-step preparation

Heat a frying pan and melt a piece of butter over medium heat until liquid.

Add granulated sugar and stir constantly until the sugar grains begin to melt. If lumps form, knead them mercilessly with a spatula. Caramel should be viscous and uniformly liquid.

Peel large ripe bananas and cut into arbitrary slices, depending on which cut is suitable for your cake. These can be either thin slices or rather large segments.

Meanwhile, the caramel is ready for the next step. Remove children and overly impressionable people from the kitchen. And pour hot boiled water into the pan. Caramel will not like this very much and will begin to frantically splash scorching sugar and butter in all directions. If the splattering is unbearable, remove the pan from the burner and allow the caramel to cool slightly. Take courage, because the water should completely boil away. Stir the caramel all this time.

Do not overcook the caramel; it should acquire a rich brown color. Once this happens, add the chopped bananas. And caramelize them for two to three minutes on one side first.

And then carefully turn over to the other side and caramelize the bananas for another two to three minutes. Ready!

Before adding these bananas to the filling of a cake or any other baked goods, let them cool slightly. If you plan to add bananas to puff pastries, the bananas should be as dry as possible so that the filling does not leak out during baking. In this case, the remaining liquid caramel can be used as a topping for vanilla ice cream, for example. In any case, you shouldn’t chop the bananas too much, otherwise when heat treated in hot caramel they will simply turn into mush. Be prepared for the fact that after making caramelized bananas using this recipe, your cooktop and all nearby surfaces (and maybe you yourself) will be evenly coated with a neat layer of sweet splatter. Perhaps there is a reason to start by purchasing a special protective mesh against splashes according to the size of your frying pan. If you leave bananas in the refrigerator for storage, the butter will cause them to harden. I think that they can be burnt again, but it’s still better to cook them directly the day of preparing the cake itself.

Dessert for a romantic dinner

Knowledgeable people say that this event should be served with delicious but light dishes. Hearty cakes make you drowsy. And the format of a romantic dinner provides that after it the participants will have another pastime. Roasted, caramelized bananas look great on a candlelit table. This light treat can serve as a subtle hint. We will cut the banana lengthwise into two halves. You should be warned: you need to choose a hard, slightly unripe fruit. We also need raisins - one or two tablespoons. If the berries are too dry, they should be filled with hot water ahead of time. First, melt two or three tablespoons of butter in a frying pan - not spread and, God forbid, not margarine. We don’t wait for it to start splashing. Add a spoonful of sugar to the liquid butter. Stir a little with a wooden spatula over low heat. We dip a peeled and halved banana, as well as raisins, into this caramel. Let's fry. Turn the banana over to the other side. Add two tablespoons of dark rum. It can be replaced with cognac. If we add sweet liqueur as alcohol, we should add less sugar. Let's wait until the liquid caramelizes completely. Transfer bananas to plates. Pour them with raisin sauce.

Prepare the syrup mixture

First of all, prepare delicious caramel. At this time, let the bananas lie in their peels, unpeeled, so as not to darken. For caramel, heat water and butter in a thick-bottomed bowl. Then add all the sugar to the resulting hot mixture and dissolve it with a spoon - stirring. The cooking process takes place over low heat.

When the mixture begins to acquire a light amber hue, you need to masterfully pour in the syrup and stir the resulting caramel. Now remove the dishes from the heat and very quickly peel the bananas. Of course, your actions must be quick, but careful. Do not knock over the dishes and cause harm to yourself.

We cut each peeled fruit into two parts, dip it in caramel and make sure that it covers all parts. Remove the finished caramelized fruits from the bowl and cool them. You can cool it by placing it on foil, it will be more convenient. The cooled delicacy can be served.

Caramelized Bananas: Cake Recipe

These fruits may not be a dessert on their own, but can be used as a layer or decoration for holiday pies. Here is the recipe: Bake a biscuit, cut it into two layers. From twenty-five grams of butter and 100 g of vanilla sugar, prepare caramel in a frying pan. Cut six peeled bananas into large pieces (divide one fruit into four to five parts). Dip them into boiling caramel. Fry on both sides. Take it out onto a plate. We use the remaining caramel to prepare curd and yogurt cream. To do this, dissolve a spoonful of gelatin in one hundred milliliters of milk. In a mixer bowl, combine half a kilo of cottage cheese (or cream cheese), four hundred grams of natural yogurt and banana caramel. Fill with milk and gelatin. Beat until creamy. Assembling the cake. Place cling film and bottom crust on the bottom of the springform pan. Pour in half the cream. Arrange caramelized bananas for the cake. The sides of the product can be decorated with fresh fruit, cut into circles. Pour in the remaining cream and cover with the top crust.

Little secrets

The main thing in this dessert is to choose good bananas - not too soft, but not green either. With ripe fruits, the dish will be tender and very tasty.

To avoid getting burned, it is better to prepare sticks with which you can dip the bananas into the caramel. Before this, the syrup must be removed from the stove, otherwise it may splash.

The syrup must be constantly stirred during cooking so that it turns out homogeneous and does not burn.

Lemon juice will help prevent bananas from browning for a while. If necessary, they are sprinkled with fresh pieces of fruit.

If there is excess caramel left, you can pour it in small portions onto foil or into shallow pans lined with foil or parchment. After hardening, caramel candies can be folded separately and consumed as an independent dessert, or sprinkled on pastries and cakes, after crumbling them.

Banana topping

Now let's think about decorating the cake. There is nothing better than topping a delicate sponge cake. We already know how to caramelize bananas. How to make the topping? Dissolve a spoonful of gelatin in thirty grams of water. Peel a large banana and mash with a fork. Mix fruit puree with thirty grams of sugar. Place in a frying pan and simmer until it turns a beautiful dark beige color. Place the puree into a blender bowl. Add dissolved gelatin. Beat everything until smooth. Using a spoon or brush, pour this topping over the top and sides of the cake. Place in the refrigerator for four hours to allow the cream to harden. Pull the cling film out of the pan by the edges and serve.

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Bananas in dough

Let's now try to complicate the recipe. Do you like apples in dough? You can also make bananas using this principle. From fifty grams of very chilled butter, two and a half tablespoons of flour and sugar (it should take 1 tbsp), knead the shortbread dough. Grind it into crumbs. To this mass add two soup spoons of coconut flakes. Heat the oven to two hundred degrees. Place in a frying pan without a handle. Pour half a spoonful of sugar onto the bottom. Cut two bananas into small pieces and push them into the ring. Top with crumbled toast. Fry for two minutes until the sugar turns into caramel. Then we put the pan in the oven and bake for about twenty minutes. Place upside down on a plate and remove the ring.

Delicious dessert with ice cream

The recipe for caramelized bananas with ice cream is very similar to the basic one. But there are also differences. Peel three bananas and cut them into oblique slices at least a centimeter thick. Place four tablespoons of granulated sugar and a generous pinch of cinnamon into a frying pan. Add 2 tbsp. l. water. We wait until the sugar is completely dissolved. Add twenty-five grams of butter to this syrup. When it melts, add bananas. Fry them on both sides for about three minutes. The bananas should become soft, but still retain their shape. Pour half a glass of strong distillate - dark rum is better, but cognac will do. We immediately set it on fire. When the flame goes out on its own, continue frying the bananas for a couple more minutes to evaporate the excess liquid. Transfer the dessert into portioned bowls and serve with a scoop of creamy ice cream.

Caramelized bananas in batter

First, beat two egg whites until fluffy. Add two tablespoons of sugar. Let's beat it a little more. Peel two bananas and cut into large pieces. Roll them in flour, then in protein batter and again in flour. Heat a small amount of refined sunflower oil in a frying pan. Let's fry our bananas in batter. Place on paper towels to drain excess fat. In a saucepan, cook syrup from half a glass of water and three soup spoons of sugar. It should turn amber in color. You can diversify its taste with vanilla and cinnamon. Fill it with this dressing. This dessert can also be served with a scoop of ice cream.

Bananas in mulled wine

The recipe recommends choosing ripe soft fruits this time. First we make mulled wine. Pour a glass of sweet wine (Cahors, Muscatel) into a saucepan. If you are making a dessert for children, you can replace alcohol with clear juice. Add two hundred and fifty grams of brown sugar. Add cloves, cinnamon and other spices that are commonly used to season mulled wine. Place the saucepan on medium heat. As soon as the wine begins to boil, reduce the flame to low. Let all the spices fully develop and impart their aroma to the wine. Remove the saucepan from the heat and strain its contents through a tea strainer. Place a cast iron frying pan over very low heat. Dissolve 4 tablespoons of butter in it. Peel four bananas and cut them into round discs at least a centimeter thick. Fry in oil until golden brown. Then pour in the mulled wine. Bring to a boil over low heat (otherwise the alcohol ingredient will evaporate). Cook the caramelized bananas for about half an hour. Serve warm. This dessert can be decorated with whipped cream and grated lemon zest.

A very basic recipe

We need four ripe, but tight, strong bananas. We preheat the oven to one hundred and eighty degrees. We install a wire rack and place unpeeled bananas on it. Bake until the skin of the fruit takes on the hue of eggplant. This will take about twenty minutes or half an hour. During this time, use a little water to make caramel. Separately, whip the cream. We take it out with a knife, make two parallel cuts on the peel and partially expose the pulp. Pour liquid caramel over it. From the reverse side we press on the fruit to further expose the flesh. Once the caramelized bananas have cooled, decorate them with whipped cream.

Pancakes

Tired of the same filling? Add a touch of exoticism to a familiar dish. Let's bake lacy thin pancakes. Place butter in a frying pan and add cane brown sugar. When the caramel forms, fry several bananas peeled and cut into small pieces in it. Place the fruits on a plate. Pour a little more than half a glass of heavy cream into the caramel. Let's also add a little thickener for sour cream. Stir and boil the mixture for two minutes until it thickens. Place the caramelized bananas in the buttercream. Let's stir. Let's make pancakes. Let's serve them with whipped cream.