Grilled Bbq Bananas With Rum Recipes

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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.

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.

GRILLED BANANAS AND APRICOTS WITH WALNUT COOKIES AND CARAMEL RUM SAUCE



Grilled Bananas and Apricots with Walnut Cookies and Caramel Rum Sauce image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients 20

3/4 cup all-purpose flour
1/3 cup cake flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 ounces walnuts, ground in food processor
1 stick unsalted cold butter, cut into 1/2-inch cubes
1 large egg yolk
1 tablespoon cold water
1/4 pound unsalted butter
1/3 cup granulated sugar
1/2 teaspoon cinnamon
Pinch salt and pepper
12 baby bananas, peeled and halved
12 apricots, pitted and halved
2 cups granulated sugar
1/2 cup water
3 tablespoons butter
1 cup heavy cream
1/4 cup dark rum

Steps:

  • Preheat oven to 350 degrees F. Put all dry ingredients in a food processor, including walnuts and pulse until combined. Whisk together the egg yolk and water in a small bowl. Add the butter to the dry ingredients and cut the butter into the mixture by pulsing. Add the yolk and water and pulse until the dough just comes together. Remove dough to a flat surface and gently knead until it comes together into a cohesive mass. Wrap and chill in the refrigerator for at least 30 minutes. Roll the dough out on a lightly floured surface to 1/8-inch thickness. Cut the dough into 4-inch circles. Transfer the circles to a baking sheet and bake until lightly browned, about 12 to15 minutes. Let cool on a baking rack.
  • Melt the butter in a small saucepan on top of the grill. Add the sugar, cinnamon and salt and pepper and stir until the sugar is dissolved. Sprinkle fruit with salt and pepper. Grill the fruit on both sides, brushing with the butter mixture, until just cooked through. Remove the fruit to a platter.
  • Combine sugar and water. Cook over medium heat until sugar caramelizes to a dark golden brown. Slowly add the butter, then cream and whisk until smooth. Strain the sauce into a bowl and whisk in the rum. Keep warm.
  • Arrange grilled fruit on top of the cookies. Drizzle with the sauce and serve with vanilla ice cream or freshly whipped cream.

GRILLED BBQ BANANAS WITH RUM



Grilled BBQ Bananas With Rum image

Make and share this Grilled BBQ Bananas With Rum recipe from Food.com.

Provided by Oolala

Categories     Dessert

Time 17m

Yield 4 serving(s)

Number Of Ingredients 5

4 bananas, peeled
1/4 cup brown sugar
1/4 cup rum
2 tablespoons lemon juice
4 tablespoons butter (or margarine)

Steps:

  • Take 4 pieces of foil and coat each with the butter on one side. (Cooking oil spray works well too.).
  • Mix the brown sugar, rum and lemon juice in a small bowl.
  • Coat each banana with the mixture and wrap tightly in the butter lined foil.
  • Place on the grill for about 15- 20 minutes and enjoy.

Nutrition Facts : Calories 293.1, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 88.5, Carbohydrate 41, Fiber 3.1, Sugar 27.9, Protein 1.4

BANANAS GRILLED IN THEIR PEELS WITH A HONEY-RUM GLAZE



Bananas Grilled in their Peels with a Honey-Rum Glaze image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     dessert

Time 13m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons dark rum
2 tablespoons honey
1 teaspoon ground cinnamon
4 bananas, peel on, sliced lengthwise
1 pint chocolate ice cream or frozen yogurt

Steps:

  • Preheat a grill. In a bowl, blend rum, honey, and cinnamon. Reserve.
  • Over direct medium heat, grill bananas, cut side down for 3 minutes, or until the bananas develop visible grill marks.
  • Turn bananas and brush with honey-rum mixture. Continue grilling, with lid down, for 5 minutes, or until bananas are cooked throughout.
  • Remove, discard peel, and serve immediately with ice cream.

GRILLED BANANAS WITH RUM ICE CREAM AND MEXICAN HOT CHOCOLATE SAUCE



Grilled Bananas with Rum Ice Cream and Mexican Hot Chocolate Sauce image

Provided by Reed Hearon

Categories     Milk/Cream     Rum     Ice Cream Machine     Chocolate     Egg     Fruit     Dessert     Frozen Dessert     Banana     Summer     Grill     Grill/Barbecue     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 15

4 firm-ripe bananas
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup firmly packed brown sugar
For rum ice cream:
2 cups heavy cream
2 cups milk
1 vanilla bean, halve lengthwise
a 2-by 1/2-inch piece lemon zest, removed with a vegetable peeler
2/3 cup firmly packed brown sugar
8 large egg yolks
1/4 cup good-quality dark rum such as Bacardi Black
For Mexican hot chocolate sauce:
1/4 pound (about 1 1/2 tablets) Mexican chocolate* such as Ibarra, chopped
1 cup half-and-half
available at some specialty foods shops

Steps:

  • Prepare grill.
  • Peel bananas and halve lengthwise. In a shallow baking pan large enough to hold bananas in one layer stir together butter and brown sugar and add bananas, tossing gently to coat. Transfer bananas with a metal spatula to an oiled rack set 5 to 6 inches over glowing coals and grill until browned and cooked through, about 2 minutes on each side. (If bananas are difficult to handle you may grill them on 1 side only.)
  • Serve bananas like a banana split with ice cream and chocolate sauce.
  • To make rum ice cream:
  • In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.
  • In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
  • Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker. Makes about 1 1/2 quarts.
  • To make Mexican hot chocolate sauce:
  • In a heavy saucepan heat chocolate and half-and-half over low heat, stirring frequently, until chocolate is melted. (The sauce will have a very thin consistency, like that of hot chocolate.) Serve sauce warm. Makes about 1 cup.

GRILLED BANANAS



Grilled Bananas image

The first recipe I created all by myself. A great, easy, and healthy dessert! This recipe can easily be customized by adding new toppings according to favorite tastes. Serve with ice cream!

Provided by EmilyInTheKitchen

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 15m

Yield 4

Number Of Ingredients 5

4 banana, peeled and halved lengthwise
1 tablespoon brown sugar
2 teaspoons lemon juice
2 teaspoons honey
splash of orange juice

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Arrange bananas onto the prepared baking sheet. Sprinkle brown sugar, lemon juice, honey, and orange juice over the bananas; cover with aluminum foil.
  • Bake for 5 minutes. Remove foil and continue baking until golden brown, about 3 to 5 minutes.

Nutrition Facts : Calories 147.5 calories, Carbohydrate 38.1 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 2.5 mg, Sugar 23.3 g

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 BANANA SPLITS WITH HOT FUDGE AND RUM CARAMEL SAUCE



Grilled Banana Splits with Hot Fudge and Rum Caramel Sauce image

Everyone loves banana splits. But, hey, when the bananas are grilled to caramelized perfection and then topped with goodies -- watch out! This recipe is from"Emeril at the Grill" by Emeril Lagasse.

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Labor Day

Number Of Ingredients 9

6 firm-ripe unpeeled bananas, halved lengthwise
6 tablespoons honey
12 tablespoons (3/4 cup) packed light-brown sugar
Vanilla ice cream, for serving
Hot Fudge Sauce, for serving
Rum Caramel Sauce, for serving
2 cups lightly sweetened whipped cream, for serving
Finely chopped roasted lightly salted peanuts, for serving
6 maraschino cherries, for serving

Steps:

  • Preheat a grill to high, and lightly oil the grill grate.
  • Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.
  • Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.

BANANAS FOSTER ON THE GRILL



Bananas Foster on the Grill image

Bananas Foster is my husband's favorite dessert, and this is one of the easiest recipes I've ever found. Not only is it delicious, it's a great way to use those bananas that are a little too ripe to just peel and eat. -Rebecca Clark, Warrior, Alabama

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 small ripe bananas, unpeeled
Disposable foil pie pan (9 in.), optional
3 tablespoons butter
2 tablespoons maple syrup
2 tablespoons hot caramel ice cream topping
2 cups vanilla ice cream
8 vanilla wafers, crushed

Steps:

  • Trim ends and cut unpeeled bananas lengthwise; place on oiled grill rack over medium heat. Grill, covered, until peel is dark brown and bananas are softened, 3-4 minutes on each side. Cool slightly., Meanwhile, in a small cast-iron skillet or 9-in. disposable foil pie pan, combine butter, syrup and caramel topping; place on grill rack. Cook, uncovered, over medium heat until heated through, 4-5 minutes, stirring frequently. Remove from heat., Remove peel from bananas; cut each half crosswise. To serve, place ice cream in dessert dishes; top with bananas. Drizzle with sauce; sprinkle with crushed wafers.

Nutrition Facts : Calories 386 calories, Fat 18g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 187mg sodium, Carbohydrate 56g carbohydrate (41g sugars, Fiber 3g fiber), Protein 4g protein.

RUM-GLAZED GRILLED PINEAPPLE WITH LIME CRèME FRAîCHE



Rum-glazed grilled pineapple with lime crème fraîche image

Light up the barbecue and put our rum-glazed grilled pineapple on the menu. Served with a lime crème fraîche, it's a grown-up dessert that's sure to impress

Provided by Melissa Thompson - Journalist and food writer

Categories     Barbecue, Dessert

Time 25m

Yield Serves 4-6

Number Of Ingredients 9

100ml dark rum
2 tbsp light brown soft sugar
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground cinnamon
200ml crème fraîche
2 limes, zested and juiced
1 pineapple, peeled and cut into 8 wedges
½ scotch bonnet chilli, deseeded and finely chopped (optional)

Steps:

  • Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.
  • Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.
  • Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don't burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.

Nutrition Facts : Calories 252 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium

GRILLED BANANAS WITH HONEY-RUM GLAZE FOR CAMPING OR AT HOME



Grilled Bananas With Honey-Rum Glaze for Camping or at Home image

We do this when we are out in camping with our friends. Really delicious. You should see their faces when they are served this gourmet dessert out in the open under the stars. A treat even if you're at home.

Provided by HelenG

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons dark rum
2 tablespoons honey
1 teaspoon cinnamon
4 bananas, peel on sliced through lenghtwise
1 pint chocolate ice cream (that's where the RV comes in handy, we have a freezer!)

Steps:

  • In bowl, blend rum, honey and cinnamon. Reserve (I do this before we go and put it in a tupperware container).
  • Over direct heat grill bananas, cut-side down for 3 min, or until bananas get obvious grill marks.
  • Turn bananas and brush with honey-rum mixture. Continue grilling, with lid down, for five minutes or until bananas are cooked throughout.
  • Remove and serve immdiately with ice cream.

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From kamadojoe.com


GRILLED RUM BANANAS WITH NUTMEG WHIPPED CREAM | FIERY FOODS …
2015-07-31 More Smoking and Grilling Stories; Recipes; Spicy; Search; Grilled Rum Bananas with Nutmeg Whipped Cream. Dave DeWitt July 31, 2015 ...
From fieryfoodscentral.com


GRILLED BANANA SPLITS WITH HOT FUDGE AND RUM CARAMEL SAUCE
Jun 12, 2012 - Everyone loves banana splits. But, hey, when the bananas are grilled to caramelized perfection and then topped with goodies — watch out! This recipe is from "Emeril at the Grill" by Emeril Lagasse.
From pinterest.ca


EASY GRILLED BANANAS DESSERT RECIPE AND VIDEO - EAT SIMPLE FOOD
Instructions. Preheat grill to medium (~350F). Cut 3 large Bananas in half lengthwise (keep the peel on) and baste 1 tablespoon melted butter on each half of the unpeeled portion. Place on hot grill, cut side down. Cook covered ~ 2-3 minutes or until you see grill marks.
From eatsimplefood.com


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