Best 10 Caramelized Bananas With Pecan Coconut Crunch Recipes

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If you are looking for a delightful and heartwarming dessert that will leave your taste buds craving for more, then you might want to try the tantalizing combination of caramelized bananas with a crispy pecan coconut crunch. This recipe is a perfect fusion of flavors and textures, offering a sweet and caramelized banana filling enveloped in a crunchy topping made from coconut and pecans. Be prepared to embark on a culinary journey as we delve into the world of caramelized bananas and pecan coconut crunch, providing you with a step-by-step guide to create this heavenly treat. So grab your aprons, gather your ingredients, and let's begin our delectable adventure.

Let's cook with our recipes!

CARAMELIZED BANANAS WITH PECAN-COCONUT CRUNCH



Caramelized Bananas With Pecan-Coconut Crunch image

This cozy dessert comes together quickly and fills the kitchen with a sweet, buttery aroma. The textures play well together: The spiced caramel is silky but robust, the bananas tender, and the pecan-and-coconut topping crunchy and crisp. Pick ripe but firm bananas so they'll maintain their shape after cooking. (The bananas should be yellow with no black spots; green bananas won't work.) Broil them until sizzling, then allow the bubbling caramel to cool and thicken a bit before serving. Devoured directly out of the skillet, or spooned into individual servings, these caramelized bananas are a lovely way to end a meal. Top with a scoop of ice cream for a cool contrast to the warm dessert.

Provided by Yewande Komolafe

Categories     snack, ice creams and sorbets, dessert

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons/55 grams unsalted butter (1/2 stick)
2 tablespoons honey
1/2 teaspoon kosher salt
1/2 cup/50 grams shelled pecans, chopped
1/4 cup/35 grams raw pumpkin seeds
1/4 cup/20 grams rolled oats
1/4 cup/20 grams large coconut chips or flakes
2 tablespoons sesame seeds, flax seeds, chia seeds or any other small seed
1/4 cup plus 2 tablespoons/85 grams dark brown sugar
1/4 cup/60 milliliters heavy cream
Pinch of nutmeg
Pinch of black pepper
4 to 5 ripe but firm bananas (about 1 3/4 pounds/795 grams), peeled and halved lengthwise
Ice cream, whipped cream or crème fraîche, for serving

Steps:

  • Make the crunchy topping: In a large skillet, heat 2 tablespoons butter over medium until melted and foamy, about 3 minutes. Add 1 tablespoon honey and the salt; using a spatula, stir to combine. Add the pecans, pumpkin seeds, oats and coconut and stir to coat. Toast, stirring frequently, until the mixture is golden brown, about 8 minutes, lowering the heat as necessary to keep the mixture from burning. Stir in the sesame seeds and remove from heat. Move to a shallow bowl and set aside to cool. (You should have about 1 1/2 cups.)
  • Prepare the bananas: Set the oven to broil. Wipe out the skillet and add the brown sugar, heavy cream, nutmeg, pepper, remaining 2 tablespoons butter and 1 tablespoon honey. Stir ingredients and bring to a simmer over medium heat until the sugar is dissolved, about 2 minutes.
  • Remove the skillet from the heat and place the bananas in the pan, cut-side up. Spoon some of the sauce over the top to coat the slices. Move the pan to the oven and broil until the caramel sauce is hot and bubbly and the bananas are tender, deep golden and slightly charred in spots, 7 to 10 minutes. Remove from oven and allow to sit for at least 5 minutes.
  • Spoon a large helping of the ice cream, whipped cream or crème fraîche over the warm bananas, then scatter the pecan-coconut crunch over the top. Divide among individual plates or eat directly from the skillet.

CARAMELIZED BANANAS



Caramelized Bananas image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Number Of Ingredients 0

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.

EASY CARAMELIZED BANANAS



Easy Caramelized Bananas image

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 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.

Provided by Maito

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 3

2 -3 bananas
4 -6 tablespoons granulated sugar (or more)
cooking spray (regular or butter flavor)

Steps:

  • Slice bananas into thick coins or lengthwise strips, depending on your preference.
  • Pour sugar onto a plate. Roll bananas in sugar, until completely coated.
  • Spray a medium size nonstick pan, and heat over medium high heat. Add bananas and sugar.
  • Cook bananas until light to golden brown underneath, about 4-5 minutes (you can lift with a spatula or fork to peek). Be careful not to overcook or burn them (if you smell them browning, or see color in the pan, flip them right away). Keep in mind these times will vary, depending on your stove.
  • Gently flip bananas over to brown other side, turning heat down to medium. The second side will brown in about one minute.
  • Transfer to a plate that has been coated with cooking spray (otherwise they may stick - they are ooey gooey and sticky!) and serve. Alternately, slide them right onto your ice cream or breakfast food.
  • Soak pan in hot water to facilitate cleaning.

TOASTED COCONUT, PECAN, AND CARAMEL PIE



Toasted Coconut, Pecan, and Caramel Pie image

Very rich tasting pie that is easy to prepare. Everyone loves this pie.

Provided by Patrice

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h40m

Yield 16

Number Of Ingredients 8

2 (9 inch) pie shells, baked
¼ cup butter
1 (8 ounce) package flaked coconut
½ cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

Steps:

  • In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
  • In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
  • Pies may be served chilled or frozen.

Nutrition Facts : Calories 479.2 calories, Carbohydrate 50.9 g, Cholesterol 31.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.7 g, Sodium 333.7 mg, Sugar 23.6 g

CARAMELIZED BANANA SLICES WITH TOASTED PECANS AND FROZEN YOGURT



Caramelized Banana Slices with Toasted Pecans and Frozen Yogurt image

Categories     Dairy     Fruit     Nut     Dessert     Low Fat     Vegetarian     Quick & Easy     Banana     Pecan     Winter     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 6

1/2 cup sugar
2 tablespoons water
2 tablespoons fresh lemon juice
2 large bananas, peeled, cut into 1/3-inch-thick slices
1 pint fat-free vanilla frozen yogurt
1/4 cup pecan halves, toasted

Steps:

  • Combine first 3 ingredients in medium skillet. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 7 minutes. Remove from heat. Add banana slices and stir gently to coat with caramel. Cool 5 minutes.
  • Divide caramelized bananas among 4 shallow bowls. Top with scoop of frozen yogurt. Sprinkle with pecans and serve immediately.

BANANA PECAN CAKE WITH COCONUT FROSTING



Banana Pecan Cake with Coconut Frosting image

One of my brothers always requested this banana cake for his birthday. When my mom entered the cake recipe to a county fair contest, she won the blue ribbon!-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 25

2/3 cup shortening
1-2/3 cups sugar
2 large eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
2-1/2 cups cake flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2/3 cup buttermilk
2/3 cup chopped pecans
FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup heavy whipping cream
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans
FROSTING:
6 tablespoons shortening
6 tablespoons butter, softened
3/4 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups confectioners' sugar
3 to 5 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture may appear curdled.) In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in pecans., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar, flour and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Stir in butter and vanilla. Transfer to a small bowl. Press plastic wrap onto surface of mixture. Refrigerate until cold., For frosting, in a large bowl, beat shortening, butter and extracts until blended. Beat in confectioners' sugar alternately with cream, adding enough cream to reach desired consistency; beat until smooth., Stir pecans into chilled cream mixture. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 745 calories, Fat 38g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 426mg sodium, Carbohydrate 98g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.

CARAMELIZED BANANA SPLITS



Caramelized Banana Splits image

Bananas are pan-fried with a caramel sauce while chocolate and marshmallows are melted in a saucepan with other yummy ingredients. Serve on top of your favorite ice cream!

Provided by Allison S.F.

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 13

½ cup brown sugar
3 tablespoons unsalted butter
½ teaspoon salt
1 pinch ground cinnamon
4 bananas, sliced into rounds
1 (10.5 ounce) package miniature marshmallows
1 ¾ cups chocolate chips
¾ cup chopped pecans
½ cup sweetened flaked coconut
1 tablespoon orange juice
1 cup crushed pineapple
1 cup mashed strawberries
½ gallon vanilla ice cream

Steps:

  • Melt brown sugar and butter in a pan over medium-low heat for about 2 minutes. Add salt and cinnamon. Place sliced bananas on top of caramel mixture in an even layer. Turn bananas after about 30 seconds and cook for about 30 seconds more. Remove from heat and place in a bowl.
  • Melt marshmallows and chocolate chips in a pot over low heat. Stir in pecans and coconut along with orange juice. Remove from heat and place in a bowl.
  • Place pineapple and strawberries in separate bowls. Scoop ice cream into serving dishes and top with the bananas and caramel, melted chocolate mixture, and fruit.

Nutrition Facts : Calories 1682.3 calories, Carbohydrate 244.8 g, Cholesterol 139.1 mg, Fat 78.9 g, Fiber 13.7 g, Protein 16.6 g, SaturatedFat 40.4 g, Sodium 640.6 mg, Sugar 195.1 g

PECAN WAFFLES WITH CARAMELIZED BANANAS



Pecan Waffles with Caramelized Bananas image

Categories     Breakfast     Brunch     Kid-Friendly     Quick & Easy     Mother's Day     Banana     Pecan     Winter     Gourmet     Small Plates

Yield Serves 4

Number Of Ingredients 13

1 cup all-purpose flour
1/2 cup pecans, toasted and finely chopped
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 stick unsalted butter, melted
1 large egg, lightly beaten
3 large firm-ripe bananas
3/4 cup sugar
Special equipment:
Special equipment: a well-seasoned or nonstick standard waffle iron
Accompaniment: warm honey

Steps:

  • Preheat oven to 250°F and preheat waffle iron. Whisk together flour, pecans, baking powder, baking soda, and salt. Stir in buttermilk, 6 tablespoons butter, and egg until smooth (batter will be thick). Spoon batter into waffle iron, using half of batter for 4 (4-inch) standard waffles and spreading batter evenly, and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles in same manner.
  • Halve bananas crosswise and then lengthwise. Roll bananas in sugar to coat. Heat remaining 2 tablespoons butter in a large nonstick skillet over moderately high heat until foam subsides, then saut bananas, starting with cut sides down and turning once, until golden brown. Transfer bananas with a spatula to an oiled baking sheet and cool slightly.
  • Put 4 waffles on 4 plates and divide bananas among them. Top bananas with remaining waffles.

BANANA PECAN CAKE



Banana Pecan Cake image

This banana cake, topped with pecans and coconut, combines just the right amount of fruit and crunch.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 25

3/4 cup shortening
1-1/2 cups sugar
2 large eggs
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans
PECAN FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup half-and-half cream
2 tablespoons butter
1/2 cup chopped pecans
1/4 teaspoon salt
1 teaspoon vanilla extract
FLUFFY FROSTING:
1/4 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 to 2 tablespoons whole milk

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine, flour baking powder, soda and salt. Add alternately to the creamed mixture with buttermilk. Stir in nuts. , Pour into two greased and floured 9-in. round baking pans. Sprinkle with coconut. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, combine the sugar, flour, cream and butter in a saucepan. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add nuts, salt and vanilla; cool. Spread filling over one cake layer with coconut side up. Place second layer, coconut side up, on top. , For frosting, in a small bowl, beat the shortening, butter confectioners' sugar, vanilla and enough milk to achieve frosting consistency. Frost sides of cake only. If desired, cake can be made without frosting.

Nutrition Facts :

FLUFFY BANANA PANCAKES WITH CARAMEL PECAN SAUCE AND RICOTTA CREAM



Fluffy Banana Pancakes with Caramel Pecan Sauce and Ricotta Cream image

Everyone loves pancakes. In this recipe, fluffy pancakes combine beautifully with bananas, pecans and caramel sauce, and are served with a delicious ricotta cream. Perfect for breakfast, brunch, or after a light meal. Even better, most components can be prepared well ahead of time. The sliced bananas can be stirred through the batter just prior to cooking, or arranged over the top of each individual pancake as it cooks. If serving as a dessert, rum or brandy can be added to the caramel pecan sauce if you wish.

Provided by Daydream

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

6 ounces caramel candies, chopped
3/4 cup cream (light, whipping)
1/3 cup pecan halves, chopped
1 tablespoon coconut, flaked (desiccated)
1 tablespoon rum or 1 tablespoon brandy (optional)
1 cup smooth ricotta cheese
4 tablespoons confectioners' sugar (icing sugar)
2 tablespoons orange juice
1/2-1 teaspoon orange zest, finely chopped
1 cup plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 pinch salt
10 fluid ounces buttermilk
2 tablespoons butter
2 large eggs, whites and yolks separated
1/2 teaspoon vanilla essence
1 tablespoon caster sugar (superfine sugar)
2 medium bananas, peeled and sliced

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.

Nutrition Facts : Calories 813.8, Fat 42, SaturatedFat 21.5, Cholesterol 208.1, Sodium 706.5, Carbohydrate 91.5, Fiber 3.5, Sugar 51.5, Protein 20.4

Tips:

  • Choose ripe bananas: For the best flavor and texture, use ripe but not overripe bananas. Overripe bananas will become mushy when cooked.
  • Use a heavy skillet: A heavy skillet will help to evenly distribute the heat and prevent the bananas from burning.
  • Cook the bananas over medium heat: Cooking the bananas over medium heat will prevent them from burning and allow them to caramelize slowly.
  • Don't overcrowd the skillet: If you overcrowd the skillet, the bananas will not cook evenly.
  • Stir the bananas frequently: Stirring the bananas frequently will help to prevent them from sticking to the skillet and will also help them to caramelize evenly.
  • Add the nuts and coconut at the end: Adding the nuts and coconut at the end will prevent them from burning.
  • Serve warm or at room temperature: Caramelized bananas can be served warm or at room temperature. They are delicious on their own, or can be used as a topping for pancakes, waffles, or ice cream.

Conclusion:

Caramelized bananas are a delicious and versatile dessert that can be enjoyed in many different ways. They are easy to make and can be tailored to your own taste preferences. Whether you like them simple or with added toppings, caramelized bananas are sure to please everyone.

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