RUM GLAZED BANANA BREAD
This super delicious banana bread recipe has just the right amount of sweet rum glaze on top! Perfect for parties or as a homemade gift!
Provided by Dan
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Spray a 9 x 5 x 3 loaf pan with cooking spray and set aside.
- Cream the butter and both sugars together in a large bowl until light and fluffy. Add the eggs, mashed bananas and vanilla extract to the bowl and mix until combined.
- In a separate bowl, mix together the flour, baking soda, baking powder and salt.
- Add half of the flour mixture to the batter and mix until combined. Add the other half of the flour mixture and mix until all the flour is combined into the batter.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes until a toothpick inserted into the center comes out clean. Let cool for a few minutes and then remove the pan and place on a baking rack to cool.
- To make the glaze, whisk the powdered sugar and rum together in a small bowl. Pour over the slightly cooled banana bread. Let the glaze set for 15 minutes, slice and serve.
RUM-GLAZED BANANA TARTLETS
With multigrain bread as a base and only a bit of butter, sugar, and rum as a glaze, we transformed the classic New Orleans dessert known as Bananas Foster into a lighter but still enticing treat.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Using a rolling pin, flatten bread to about 1/8 inch thick; place on a baking sheet. In a small saucepan, melt butter over medium-low; lightly brush both sides of bread with half the melted butter (leave the rest in saucepan). Bake until lightly browned, about 4 minutes per side (leave oven on). Set aside.
- Meanwhile, place saucepan with butter over medium heat. Add sugar; stir to combine, and bring to a boil (mixture will foam and bubble). Remove from heat. Stir in rum.
- Place bananas on bread, overlapping slightly. Bake until warmed through, about 5 minutes. Remove from oven, and brush with rum mixture. Serve.
Nutrition Facts : Calories 266 g, Fat 7 g, Fiber 5 g, Protein 4 g
BANANA RUM CAKE
Use this recipe, dark rum, mashed bananas, and yellow cake mix to easily make a moist and flavorful cake.
Provided by LMDINCO
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
- Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
- For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 34.2 g, Cholesterol 22.7 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 2.2 g, Sodium 179.2 mg, Sugar 25.3 g
BANANA TARTLETS WITH CHOCOLATE CUSTARD
In these sweet tartlets, sliced bananas are sprinkled with brown sugar and caramelized under the broiler. Make the chocolate custard a day ahead to allow it to chill and thicken.
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For custard: Whisk egg yolks, sugar, cornstarch and salt in medium bowl to blend. Bring milk to simmer in heavy medium saucepan. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk over medium heat until custard thickens and boils, about 2 1/2 minutes. Remove from heat. Add chocolate and rum and whisk until chocolate melts and mixture is smooth. Transfer custard to bowl. Place plastic wrap directly atop surface of custard. Refrigerate overnight.
- For crust: Blend all purpose flour, 2 tablespoons sugar and salt in processor. Cut in chilled butter using on/off turns until mixture resembles coarse meal. Add 1/4 cup ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together; divide into 6 equal balls. Flatten each ball into disk. Wrap each disk in plastic; refrigerate 30 minutes.
- Roll out 1 dough disk to 7-inch round. Transfer to 4 1/2-inch tartlet pan with removable bottom. Trim dough overhang to 1/2 inch. Fold overhang in, pressing and forming double-thick sides. Pierce crust all over with fork. Repeat with remaining 5 dough disks. Freeze crusts 30 minutes.
- Preheat oven to 350°F. Bake crusts until golden brown and baked through, piercing with fork if crusts bubble, about 40 minutes. Cool completely in pans on rack. (Can be made 1 day ahead. Store airtight in tartlet pans at room temperature.)
- Preheat broiler. Divide custard equally among crusts (generous 1/4 cup for each). Place banana slices decoratively atop each tartlet, covering custard completely. Brush bananas lightly with water. Sprinkle 1 tablespoon brown sugar over bananas on each tartlet. Broil just until sugar melts and bubbles, about 1 1/2 minutes. Garnish with cream, if desired.
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.
CHOCOLATE TART WITH RUM GLAZE
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour, confectioners' sugar and salt in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch tart pan with a removable bottom; fold in the overhanging dough and press against the side of the pan. Chill at least 30 minutes.
- Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
- Make the filling: Put the chocolate in a medium bowl; set aside. Bring the half-and-half to a bare simmer in a small saucepan over medium heat (do not boil). Whisk the egg yolks, granulated sugar, vanilla and salt in a separate medium bowl. Gradually whisk the hot half-and-half into the egg mixture, then pour the mixture into the saucepan. Reduce the heat to medium low and cook, stirring, until thick, about 1 minute. Pour over the chocolate and let sit, undisturbed, 5 minutes. Add the butter and whisk until smooth. Pour the filling into the prepared crust and smooth into an even layer. Cover loosely with plastic wrap and refrigerate until set, about 2 hours.
- Make the glaze: Whisk the confectioners' sugar, butter and rum in a small bowl. Drizzle over the tart. Let sit 5 minutes before serving.
BANANA & RUM TATINS
Gordon Ramsay takes tarte tatins - the classic French upside-down fruit tart - to new heights
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 40m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Put the sugar and 2 tbsps water in a heavy-based frying pan and allow to stand for 10 mins so that the sugar becomes saturated.
- Flatten the vanilla pod with the back of a large knife. Slit it open and scrape out the sticky seeds inside. Add these to the sugar pan. Heat the pan over a low heat until the sugar dissolves, swirling the pan occasionally to stop the sugar catching. Raise the heat and cook it to a dark golden brown.
- Cool for 30 secs and stir in about a third of the butter, then mix in the rum and the remaining butter, stirring the mixture to a smooth caramel. Pour into a heatproof jug,but don't chill or allow the caramel to set.
- On a lightly floured board roll out the pastry to a rectangle approximately 50 x 30 cm and the thickness of a £1 coin.
- Slice each banana lengthways keeping the halves as even as possible. Place each half rounded side up on the pastry and cut round the fruit, leaving a good 1cm border all the way round.
- Lift the bananas up, paint them with the egg yolk mixed together with 1 tsp water, then drape the pastry cut-outs over them, pressing the dough around the sides. Leave to rest in the fridge for 30 mins. Divide caramel between 2 ovenproof frying pans or a shallow baking tin and swirl around the pan as you would a pancake. If the caramel is too thick, re-heat it slightly.
- Heat oven to 200C/fan180C /gas 6. Put tatins in the frying pans or baking tin, leaving a little space between each one. Cook the tatins for about 12-15 mins until the pastry is light golden brown and crisp. Remove the pans or tin from the oven and stand for a minute or so. Slide a long palette knife under each banana and carefully lift it up, then flip over onto a waiting dessert plate so the banana is showing.
- Brush over any caramelised pan juices and serve with a dusting of icing sugar and a dollop of crème fraîche, if using.
Nutrition Facts : Calories 650 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.4 milligram of sodium
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- Fire up the grill. If using charcoal, the briquets should be red hot. For gas, the temperature should be about 325 degrees F.
- Mix the brown sugar, salt, cinnamon and nutmeg. Gently heat the butter and brown sugar mixture just until the butter is melted. Add in the rum and stir until the mixture is well combined.
- Cut the ends of the bananas off and slice the bananas (skin still on) in half lengthwise. Place the halves on the grill, cut side down, and grill them covered for approximately 3 minutes. The cut (grilled) side should be well browned.
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