Caramelized Bananas in Pine Nut Cookie Bowls
Indulge in a dessert masterpiece with **Caramelized Bananas in Pine Nut Cookie Bowls**, a showstopping treat that combines rich, buttery flavors with warm caramelized fruit. These edible cookie bowls are crafted from toasted pine nuts and baked to golden perfection, offering a unique nutty base for your dessert. Filled with creamy vanilla ice cream and topped with tender banana slices caramelized in a luscious brown sugar cinnamon sauce, each bite is a symphony of textures and flavors. Quick and easy to prepare in just under an hour, this recipe is perfect for impressing guests or elevating a cozy night in. Garnish with a dusting of powdered sugar for a finishing touch. Whether you're searching for **unique dessert ideas**, **banana caramel recipes**, or **edible cookie bowl desserts**, this is the ultimate sweet indulgence!
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Recipe Information
Ingredients
- 120 grams Pine nuts
- 180 grams All-purpose flour
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 4 medium Bananas
- 60 grams Brown sugar
- 15 grams Salted butter
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons Heavy cream
- 4 scoops Vanilla ice cream
- 1 tablespoon Powdered sugar (optional for garnish)
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a food processor, pulse the pine nuts until finely ground but not pasty.
In a medium mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add the egg yolk and vanilla extract to the creamed mixture and mix until combined.
In a separate bowl, whisk together the ground pine nuts and all-purpose flour.
Gradually add the dry mixture to the wet ingredients, mixing until a dough forms.
Divide the dough into 4 equal portions and press each portion into the inside of an oven-safe muffin tin to form bowl shapes.
Bake the cookie bowls in the preheated oven for 12-15 minutes or until golden brown. Let them cool completely before removing from the tin.
Peel and slice the bananas into thick diagonal slices.
In a large skillet, melt the salted butter over medium heat.
Add the banana slices to the skillet in a single layer and sprinkle them evenly with the brown sugar and ground cinnamon.
Cook the bananas for 2-3 minutes on one side until caramelized, then carefully flip and cook for another 2 minutes. Remove from heat and stir in the heavy cream.
To assemble, place a scoop of vanilla ice cream into each cooled cookie bowl, top with a generous portion of caramelized bananas, and drizzle any remaining caramel sauce from the skillet over the top.
Dust with powdered sugar if desired and serve immediately.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 137.6 g | 50% | |
| Dietary Fiber | 5.7 g | 21% | |
| Total Sugars | 83.3 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 821 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
