Banana Rum Smoothie Recipes

RUM AND RAISIN BANANA SMOOTHIE

Steps:

• Blend almond milk, banana, rum, honey, raisins, and nutmeg in a blender until smooth, about 30 seconds.

BANANA SMOOTHIE

Steps:

• Combine all ingredients in a blender until smooth. Stir if necessary. Pour into chilled glasses; serve immediately.

BANANAS IN BROWN SUGAR AND RUM

Steps:

• Peel bananas, and carefully cut in half lengthwise.
• In a medium saute pan over medium heat, melt 1 tablespoon butter. Add 2 tablespoons brown sugar, and swirl until dissolved.
• Add 2 bananas, cut side down, and cook for about 2 minutes on each side, turning very carefully.
• Pouring from a measuring cup, with the pan off the heat, add 1/4 cup rum. Stand back from stove, and return pan to heat. Shake the pan, allowing rum to ignite. Let the alcohol burn off, and again shake the pan, to coat the bananas. Cook until glazed and translucent, about 1 minute longer.
• Remove bananas to warm plates, divide sauce between them, and repeat with remaining 2 bananas.
• Garnish each banana with a little dab of creme fraiche or sour cream, and serve immediately.

BANANA AND RUM SMOOTHIE (ALCOHOLIC)

Steps:

• Place milk, rum, creme de cacao, banana liqueur & bananas in a blender & process until smooth.
• Add yogurt & continue to process until mixture is again smooth.
• Pour into cocktail glasses & ENJOY!

BANANA RUM SMOOTHIE

Steps:

• Add all ingredients to a blender and blend until smooth.
• Pour into a hurricane glass.

BANANA STRAWBERRY RUM RUNNER SMOOTHIE RECIPE - (4.3/5)

Steps:

• Blend all ingredients.

BANANA RUM SPLENDOR

Steps:

• Preheat the oven to 350°F. Place a strainer over a medium bowl. Line a baking sheet with freezer paper. Set aside.Place the bananas in an ovenproof dish and sprinkle with the brown sugar, cinnamon, and butter pieces. Pour the orange juice over all. Bake for 15 minutes. Remove the dish from the oven and place it on a cooling rack. When the banana mixture is cool, transfer it to the strainer over the bowl (reserve the liquid). Place the bananas on the prepared baking sheet and freeze for 1 hour or more. Cover the bowl containing the liquid and refrigerate.When you are ready to make the smoothie, place the reserved liquid, rum, bananas, and ice cream in a blender and mix by using the on/off pulse function until the ingredients are mostly blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass and garnish with a Cinnamon Pirouette (see Great Garnishes), if desired.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.

BANANA RUM-RAISIN SMOOTHIE

Steps:

• Plump the raisins by soaking them in the rum for at least 30 minutes, and as much as overnight.
• Put all of the ingredients in a blender or food processor and puree.
• Divide between two tall glasses and serve at once.