Bananas Foster Cups
Bananas Foster Cups - Dig your spoon through caramelized pecans, whipped banana pudding, a fresh banana and a crunchy pecan crust.
Servings: 30
Ingredients
- 15 Pecan Sandies cookies
- 3 tbsp butter melted
- 1-2 bananas
- 8 ozs heavy cream
- 1/4 cup powdered sugar
- 8 ozs sour cream
- 1 small box instant banana pudding
- 1/2 tsp cinnamon
- 1 tbsp vanilla paste
- 2 tbsp white sugar
- 1/2 cup caramel ice cream topping
- 1/2 cup pecans chopped
- pinch cinnamon
Instructions
Layer 1-Pecan Cookie Crust
- Grind the cookies in a mini food processor. In a medium bowl, combine the cookies with the melted butter. Spread the mixture onto a baking sheet and bake in a 400F-degree oven for 10 minutes. Remove from the oven and toss the mixture with a wooden spoon.
Layer 2-Fresh Bananas
- Slice the bananas into 1/8-inch thin slices.
Layer 3- Sour Cream Banana Whipped Cream Pudding
- In a new medium bowl (or stand mixer bowl), whisk heavy cream until it is stiff. Fold in the powdered sugar. Then, fold in the sour cream. Lastly, fold in the packet of banana pudding and the cinnamon and vanilla. Spoon the mixture into a piping bag with a star tip or large zip-top bag with the corner snipped off.
Layer 4-Caramel Sauce
- Pour about 1/2 cup of caramel sauce into a small zip-top bag. Snip off a very small tip of the corner.
Layer 5-Pecan Brittle
- Heat two tablespoons sugar, pecans and a pinch of cinnamon in a small pan over medium-low heat. Watch carefully so the sugar does not burn. Stir the mixture until the sugar melts. Once it is melted and the pecans are evenly coated, spoon the mixture onto a piece of wax paper to cool. Once cool, gather the wax paper together, so the pecans are tucked inside, and squeeze the paper-wrapped pecans to break the brittle into smaller pieces.
To assemble
- Spoon approximately one teaspoon of the pecan crust into a small cup. Add one banana slice on top. Pipe the sour cream banana whipped cream pudding into the cup until it is about ¾ full. Gently squeezing the small bag of caramel, drizzle the caramel on top of the cream. Sprinkle the pecan brittle on top and serve with a small spoon.
Nutrition
Calories: 120kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 16mg | Sodium: 92mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 204IU | Vitamin C: 0.5mg | Calcium: 17mg | Iron: 0.2mg