Spring has sprung but the weather has not caught up yet, so it’s still nice baking weather. If you have a few ripe bananas you can make smoothies or you can bake some warm, buttery banana bread. I ...

Take your breakfast to the next level. Move over, banana bread. Chef David Rose showed us on "Good Morning America" how to take your breakfast to the next level with his banana nut pancakes with ...

Ripe bananas are combined with a hint of rum and crusty French bread in this soft and creamy dessert. Egg substitute and skim milk give the pudding a custardy texture without the fat of whole eggs and ...

Stir the salt into the caramel sauce. Butter the ramekins and spoon a generous tablespoon of the caramel into the bottom of each one. Spread a tablespoon of the remaining sauce on one side of each ...

Start the caramel sauce first by combining all of the sauce ingredients in a small saucepan over medium heat. Gently whisk as ingredients begin to melt. The sauce will begin to thicken as it slowly ...

Spare those mushy, browned bananas from going to waste by making this supple and tender banana nut bread with just a few pantry staple ingredients, like cinnamon, sugar, and flour. For an even sweeter ...

Desserts are a great indulgence, whether you're home having a bowl of ice cream or at a local restaurant having a special dessert. A question: When you go out to dinner do you order a dessert? Almost ...

In a heavy bottomed sauce pan, caramelize the sugar then flambé the calvados. Separately, sauté the apples and bananas until they are golden brown. Add the apples to the caramel, cover with foil and ...

Balthazar, restaurateur Keith McNally’s French brasserie in Manhattan’s Soho neighborhood, was the first restaurant I wanted to go to the first time I visited New York City. I was 19, and listened to ...

Check back for more banana Recipes from Our Files next week and tomorrow. (The NOLA.com/The Times-Picayune archive) This week and next, we celebrate the banana, in ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...