Bananas With Rum Recipes

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BANANAS IN BROWN SUGAR AND RUM



Bananas in Brown Sugar and Rum image

Be very careful to stand away from the stove when you add the rum -- the flames will be brief but dramatic.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

4 bananas, ripe but firm
2 tablespoons unsalted butter
1/4 cup dark-brown sugar
1/2 cup dark rum
Creme fraiche or sour cream, for topping

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.

CARAMELIZED BANANA WITH RUM SAUCE



Caramelized Banana with Rum Sauce image

Categories     Rum     Nut     Dessert     Sauté     Quick & Easy     Banana     Gourmet

Yield Makes 1 serving

Number Of Ingredients 9

2 teaspoons unsalted butter
1 banana, halved lengthwise, then crosswise
2 teaspoons packed brown sugar
2 tablespoons rum (preferably dark)
2 teaspoons water
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
2 tablespoons sliced or chopped nuts, toasted
Accompaniment: vanilla ice cream

Steps:

  • Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
  • Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
  • Serve banana hot, sprinkled with nuts.

BANANAS WITH ORANGE AND RUM CARAMEL



Bananas with Orange and Rum Caramel image

Provided by Ingrid Hoffmann

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
4 bananas, peeled and sliced into 1-inch pieces
1/3 cup sugar
2 tablespoons white rum
1/4 cup orange juice (preferably freshly squeezed from 1 orange)
2 oranges, peeled and segmented
2 pints vanilla ice cream
Mint sprigs, for garnish

Steps:

  • Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Place the bananas in the butter, cut side down. Pour the sugar around the bananas and let it cook until it starts to caramelize, moving the bananas around a bit to ensure even browning.
  • Remove the skillet from heat; add in the rum, and orange juice. Return the skillet to heat and let reduce for a minute. Turn the bananas and let the juices reduce for another minute.
  • Remove the skillet from heat and swirl in the remaining tablespoon of butter.
  • Serve the bananas in shallow bowls drizzled with the caramel pan sauce. Top with orange segments and a scoop of vanilla ice cream. Garnish with a sprig of mint.

BANANAS FOSTER II



Bananas Foster II image

On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.

Provided by BUTTERMEBREAD

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 20m

Yield 4

Number Of Ingredients 8

¼ cup butter
⅔ cup dark brown sugar
3 ½ tablespoons rum
1 ½ teaspoons vanilla extract
½ teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
¼ cup coarsely chopped walnuts
1 pint vanilla ice cream

Steps:

  • In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g

HONEY-RUM GRILLED BANANAS



Honey-Rum Grilled Bananas image

These grilled bananas are the perfect dessert following a cookout. My family was skeptical at first, but everyone tried the recipe and they all agreed it was delicious. I use coconut rum from the Bahamas. -Lori Wendt, Mahomet, Illinois

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 5

2 tablespoons rum
2 tablespoons honey
1 teaspoon ground cinnamon
4 medium firm unpeeled bananas
Vanilla ice cream

Steps:

  • In a small bowl, combine rum, honey and cinnamon; set aside. Cut bananas in half lengthwise, leaving the peel on. , Place bananas cut side down on grill. Cover and grill over medium heat for 3 minutes. Turn and brush with honey mixture. Cover and grill until tender, 5-6 minutes. Peel bananas. Serve immediately with ice cream.

Nutrition Facts : Calories 155 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 1g protein.

BAKED RUM BANANAS



Baked Rum Bananas image

The Spanish carried bananas with them to the New World in the 1500s, planting the root corms in Central America and the Caribbean islands, where they flourished. With its proximity to Cuba, the Florida Keys encountered the fruit long before the mainland did. Bananas weren't formally introduced to Americans until the 1878 Philadelphia Centennial Exhibition, where, wrapped in foil, they were sold for 10 cents each. From "The Florida Keys Cookbook" and posted for ZWT5.

Provided by kitty.rock

Categories     Dessert

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1/4 cup brown sugar
1/2 cup freshly squeezed orange juice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup Meyer's dark rum, plus
1/8 cup Meyer's dark rum
4 large bananas
1 tablespoon butter
vanilla ice cream (to serve)

Steps:

  • NOTE OF CAUTION: As one reviewer stated, she had an issue with blue flames erupting when she opened her oven door due to backdraft. When cooking with alcohol, one must always be cautious ~ please use EXTREME CARE when opening your oven door. As no other reviewers (or me for that matter) have had this problem, I'm hoping it was a fluke occurance, but wanted to post a warning with this recipe.
  • Preheat oven to 450°F Place brown sugar, orange juice, nutmeg, cinnamon, and 1/2 cup rum in a small saucepan over medium heat. Heat until sugar is melted. Remove from heat.
  • Meanwhile, peel bananas and cut them in half crosswise, then lengthwise, forming 4 pieces from each banana. Place bananas in a single layer in a baking dish. Pour hot rum mixture over bananas. Dot bananas with tiny bits of butter, about 3 dots per banana slice. (You can make dessert up to this point just before dinner, cover, and keep at room temperature until entree course is finished.).
  • Bake bananas 10 minutes, uncovered, basting with rum mixture occasionally. Sprinkle remaining 1/8 cup rum over bananas and bake 5 minutes more.
  • TO SERVE: Divide bananas among 4 dinner plates or shallow dessert bowls. Top with a scoop of vanilla ice cream.
  • NOTE: If you can find baby finger bananas in your local supermarket, use them instead of ordinary bananas. They are much more flavorful. Cut each finger banana in half lengthwise. Allow 2 finger bananas per person.

FRIED BANANAS WITH SUGAR 'N' RUM



Fried Bananas With Sugar 'n' Rum image

A Caribbean-inspired recipe from the Caribbean, Central American and South American cookbook. Be sure to use ripe, but not overly ripe bananas or they will turn to mush.

Provided by COOKGIRl

Categories     Dessert

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup superfine sugar
3 tablespoons dark rum (Cap'n Morgan of course!)
5 tablespoons sweet unsalted butter
1 lime, juice and zest of
4 bananas, firm, ripe, peeled, left whole
real vanilla ice cream, to serve (Tillamook of course!)

Steps:

  • Tip: to make your own superfine sugar, place the sugar in a clean coffee mill or mini-chopper. Blend until crystals are fine but still "sparkle". Be sure not to blend too long, or the sugar will turn to powdered sugar.
  • Over low heat in a large, heavy pan, combine the sugar, rum, butter, lime zest and lime juice.
  • Cook for a few minutes, stirring often to avoid burning. Cook until the sugar has dissolved.
  • Add the bananas to the pan, turning to coat them with the sugar/rum mixture.
  • Increase heat to medium, and cook the bananas for about 5 minutes or until the bananas are a beautiful golden color.
  • Remove bananas from pan and cut in half lengthwise.
  • For each serving, place two banana slices on a dessert plate. Serve with a scoop of vanilla ice cream and generous drizzle of the hot sugar/rum sauce.

Nutrition Facts : Calories 304.5, Fat 14.5, SaturatedFat 9.1, Cholesterol 37.4, Sodium 3.4, Carbohydrate 40.3, Fiber 3.1, Sugar 27.1, Protein 1.5

BBQ RUM & CARAMEL BANANAS



BBQ rum & caramel bananas image

Make the foil parcels for these BBQ rum bananas in advance, then place them in the dying coals while eating your main - the perfect end to a summer barbecue

Provided by Sophie Godwin - Cookery writer

Categories     Dessert

Time 25m

Number Of Ingredients 6

50g butter , softened
40g light brown muscovado sugar
1-2 tsp treacle
1-2 tbsp spiced rum
6 unpeeled bananas
ice cream , to serve (we like coconut)

Steps:

  • Mix the butter with the sugar and treacle, then add the rum. Make a split through the inside curve of each banana skin - be careful not to cut all the way through. Spread a spoonful of the spiced butter inside each skin.
  • Place the bananas, curved-side up - so the butter doesn't leak when it melts - onto individual sheets of foil large enough to wrap them completely. Crimp up the foil to make a parcel, then put onto the embers for 15 mins, turning once. The bananas should be sticky and caramelised, but check one and cook for longer if necessary. Serve with a scoop of ice cream.

Nutrition Facts : Calories 184 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

GRILLED BANANAS WITH RUM SAUCE



Grilled Bananas with Rum sauce image

Dessert

Provided by cmuell15

Time 20m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Peel the bananas and cut in half lengthwise. Melt a bit of butter in a frying pan.
  • Cook bananas over direct high heat 4-6 minutes, turning once.
  • Melt the remaining butter in a heavy sauce pan over medium heat. Add the brown sugar, the cinnamon, and nutmeg, and cook until the sugar dissolves, stirring constantly. Add rum and gently move the pan around to warm the rum, causing it to flame. Continue cooking until the flame dies out. Add the grilled bananas to the hot rum mixture and cook 3-4 minutes more.
  • To serve, place a large scoop of vanilla ice cream onto each of 6 serving dishes. Place 2 banana halves over the ice cream and drizzle with some of the sauce.

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