RUM AND RAISIN BANANA BREAD
A soft, fluffy refined sugar free banana bread infused with the flavours of rum and raisin and topped with a sugar-free vanilla rum glaze.
Provided by Amanda | Naturally Sweet Kitchen
Categories Bread Quickbread
Time 1h5m
Number Of Ingredients 18
Steps:
- Combine the raisins and rum in a small bowl, cover, and leave to sit and soak for at least 8 hours, preferably overnight.
- Preheat the oven to 170ºC (325ºF) and grease and line a 20 x 10 cm (8 x 4 in) loaf tin with non-stick baking paper. Be sure to leave a couple inches of overhang for easy removal.
- Sift the flour, baking soda, baking powder, salt, and cinnamon together into a bowl and set aside.
- In a large bowl, whisk together the mashed bananas and melted butter until combined. Add the coconut sugar and vanilla extract and whisk well. Crack in the egg and whisk until fully incorporated.
- Add the dry ingredients to the wet ingredients and stir together until combined.
- Tip in the rum-soaked raisins and any remaining liquid. Fold in well.
- Pour the batter into the prepared tin and bake for 45-50 minutes, or until a toothpick comes out clean.
- Leave the loaf to cool in the tin for 10 minutes, then remove to a wire rack to cool completely.
- In a small saucepan, whisk together the flour and milk over a medium-low heat until slightly thickened. It should be able to lightly coat the back of a spoon.
- Remove the mixture from the heat and whisk in the agave syrup, salt, vanilla extract, and rum.
- Strain the glaze through a metal sieve to remove any excess flour lumps. Allow to cool to room temperature and thicken slightly before pouring the glaze over the cooled banana bread.
CHAPANAS WITH GOLDEN RAISINS
Steps:
- In a small saucepan, combine the annatto seeds, aguardiente, and water and allow to soak for at least 15 to 20 minutes. Place over medium heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the liquid has reduced by about 25 percent, to 3/4 cup. Strain the liquid into a medium mixing bowl and discard the seeds. Add the grated yucca, cloves, sugar, cayenne, and raisins. Mix together well and set aside.
- Heat a griddle or large cast-iron skillet to high heat. Toast the banana leaves for about 3 seconds on each side (this will soften and make them easier to handle). Wipe along the grain of each leaf with a towel, then cut out and discard the cords. Place a leaf on the work surface with the grain running vertically. Place 1 1/2 tablespoons of the filling about 2 inches from the near edge and lay 3 slices of banana over it. Place another 1 1/2 tablespoons of filling on top of the banana. Fold the edge of the leaf over the filling to cover. Fold both sides of the leaf toward the center and roll until you reach the opposite end of the leaf. Double-wrap with a second leaf, with the grain running horizontally. Repeat with the remaining leaves and filling until all the chapanas firmly with the thin kitchen twine.
- Place them in a steamer over simmering water and cover with a few extra banana leaves, if desired. Cover tightly and steam for about 2 1/2 hours, maintaining the water level with hot water as necessary. Transfer the chapanas to a rack to cool thoroughly. Remove the cords, unfold the leaves, and serve. If desired, refrigerate for 1 to 2 days and bring to room temperature before serving.
BANANAS IN BROWN SUGAR AND RUM
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
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
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.
CARAMELIZED BANANA WITH RUM SAUCE
Make and share this Caramelized Banana with Rum Sauce recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a 10" heavy skillet over moderately high heat until foam subsides, then saute banana, cut sides down, shaking skillet, 1 minute.
- Remove skillet from heat (away from flame) and sprinkle brown sugar around banana.
- Return skillet to heat and continue to saute, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
- Add water, nutmeg, cinnamon, rum and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1-2 minutes.
- Serve banana hot, sprinkled with nuts.
SPICED BANANAS WITH RUM MASCARPONE CREAM
Taken from The Student cookbook - great summer recipe. Best cooked on the barbecue, these also make a tasty, warming snack when grilled - especially with a shot of leftover rum! :)
Provided by thelittlecrumpet
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. Put each banana on a double piece of foil. Drizzle over the lemon juice and sprinkle 1 tablespoon of sugar on each.
- 2. Mix together the butter and cinnamon until creamy then dollop on the bananas.
- 3. Wrap each banana tightly in foil and cook on the barbeque or under a medium grill for 10 minutes.
- 4. Meanwhile, make the rum mascarpone cream. Mix the cheese, rum and sugar together.
- 5. Unwrap the bananas and eat immediately with a dollop of the rum mascarpone cream.
Nutrition Facts : Calories 217.7, Fat 5.4, SaturatedFat 3.3, Cholesterol 13.4, Sodium 49.5, Carbohydrate 42.6, Fiber 3.2, Sugar 29.5, Protein 1.4
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