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Banana Caramel Fluff

Banana Caramel Fluff

  • Prep

    5 m
  • Cook

    13 m
  • Ready In

    18 m
DesiRey

DesiRey

This is a quick, wonderful dessert that all will enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 538 kcal
  • 27%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 89.5g
  • 29%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 766 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, combine bananas, vanilla and melted butter, until bananas are well coated. On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square. Place 1/4 of banana mixture in the center of each pair of rolls.
  3. Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel topping and drizzle over dessert. Serve warm.
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Reviews

SEWAMANIA
20

SEWAMANIA

7/19/2005

I made this dessert for my family. I am not much on banana desserts but this one is a keeper with a few changes. I used a muffin tin and put 1 crescent in each one. I formed it to fit the muffin cup. I also added brown sugar and cinnamon to the mix. I would think it would be bland without those flavors. I spooned filling in each cup and refrigerated it while we ate dinner. I baked them as directed and scooped them out into small dessert bowls. I topped it with french vanilla ice cream and caramel sauce. ABSOLUTELY DELICIOUS!!! My family went nuts over them. Easy to pepare too!

EMMY ALEXANDER
18

EMMY ALEXANDER

2/11/2004

This recipe is fabulous, and very easy. For an extra touch; before baking, I brushed the top of the pastries with melted butter and lightly sprinkled with Cinnamon and sugar. It was GREAT!

LAURAROXANE
11

LAURAROXANE

1/25/2004

This was quick, very easy to make, and was visually appealing, but my fiance and I didn't like the flavor. It wasn't sweet enough - it almost had a bitter taste to it.

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