Banana Cream Sauce
Made to use for French Toast.
Banana Cream sauce is pretty spot on, though I tried to do a raspberry cream sauce and a raspberry + banana cream sauce.
Seems with the use of raspberries, with them having a higher water content, the mixture is more of a sauce then a cream. So next time I need to do something to thicken the raspberry+banana cream sauce.
- Preparing Time: 5 minutes
- Total Time: 5 minutes
- Served Person: 2
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoon butter
- 1 tablespoon maple syrup
- 1 whole bananas sliced into quarters
- 1/4 cup almond milk
- Carbohydrate 15.5301578132274 g
- Cholesterol 31.115625013081 mg
- Fat 11.858040629937 g
- Fiber 1.53399994373322 g
- Protein 1.01635000005172 g
- Saturated Fat 7.45105969062571 g
- Serving Size 1 1 Serving (83g)
- Sodium 85.675468785142 mg
- Sugar 13.9961578694942 g
- Trans Fat 0.87836125034546 g
- Calories 165 calories
- warm the butter in a saucepan on low/med low - while butter is melting... - put banana(s), almond milk and maple syrup in a small food processor and mix until texture is smooth. - then pour banana mixture into saucepan that has the melted butter - mix and warm for 1-2 minutes - pour into serving bowl, and let sit for 1-2 minutes and cream will thicken.
