Havana Banana Recipes

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MARGARITAVILLE'S HAVANAS AND BANANAS



Margaritaville's Havanas and Bananas image

Make and share this Margaritaville's Havanas and Bananas recipe from Food.com.

Provided by Ethans Mom

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 5

3/4 ounce rum
3/4 ounce creme de banane
1 1/2 ounces bailey's irish cream
4 ounces pina colada nonalcoholic drink mix
2 cups ice

Steps:

  • Combine all ingredients in blender and blend until smooth and slushy.
  • Pour into 16 ounce glass and garnish with an orange wedge.

HAVANA BANANA



Havana Banana image

Make and share this Havana Banana recipe from Food.com.

Provided by Manami

Categories     Dessert

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

4 bananas, cut into 1/2-inch slices
1 tablespoon chopped pecans
2 teaspoons chopped pecans
1/4 lb frozen dessert topping
1/2-1 teaspoon vanilla extract
1/4 teaspoon cinnamon

Steps:

  • Fold bananas, pecans, and vanilla into topping.
  • Sprinkle with cinnamon and chill before serving.

Nutrition Facts : Calories 229.2, Fat 10.9, SaturatedFat 6.6, Sodium 8.4, Carbohydrate 34.3, Fiber 3.6, Sugar 21.2, Protein 2.1

HAVANA BANANAS



Havana Bananas image

Have seen other variations of this on cooking shows, but the hazelnut flavoring is out of this world. Came up with the name when the Pope visited Cuba in Jan '98. Frangelico is made by monks, supposedly.

Provided by littlebig

Categories     Sauces

Time 9m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 just ripe bananas (no green at all on skin)
6 tablespoons butter
4 tablespoons brown sugar
3 tablespoons of frangelico your favorite liqueur (hazelnut liquer)
1 tablespoon light rum

Steps:

  • Heat butter in a skillet to foaming.
  • Add 1/4" thick banana rounds and toss to coat.
  • Add brown sugar and toss till dissolved.
  • Add frangelico and rum.
  • Toss all till a nice coating on bananas develops.
  • Serve hot on top of your favorite pie or ice cream.

HAVANA BANANAS



Havana Bananas image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

4 ripe bananas
2 1/2 tablespoons butter
2 tablespoons of the prepared chile jelly
3 tablespoons Myers dark rum
4 scoops of premium vanilla (or other favorite) ice cream
Your favorite chocolate sauce, as desired
2 ancho chilies, stems and seeds discarded
2 chipotle chilies, stems and seeds discarded
6 tablespoons red currant jelly
6 tablespoons honey
2 tablespoons Spanish sherry wine vinegar

Steps:

  • Peel the bananas and cut them into 1/4-inch thick slices. Heat a skillet to moderately hot. Place the bananas in the skillet with the butter and brown sugar. When the butter is melted add the chile jelly. Toss the bananas around to coat them. Now add the rum to pan and carefully deglaze.
  • Place a scoop of ice cream onto the center of 4 bowls. Arrange the bananas around the ice cream. Drizzle with the chocolate sauce. Serve.
  • Toast the chilies in a dry skillet until they are very warm and fragrant. Put them in a saucepan with 1 quart of water and simmer on medium heat until the water is almost completely evaporated. Add the currant jelly, honey and vinegar. Bring to a boil. Now remove from the heat and process in a food processor thoroughly. Remove to a clean bowl and cool.

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