Banana Rum Fizz Food

BASIL-LIME RUM FIZZ

Steps:

• Make the basil syrup: Bring 1 cup water, the sugar, peppercorns and allspice berries to a simmer in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves, then continue to simmer until slightly reduced, 3 to 5 minutes. Remove from the heat and stir in the 1 cup basil. Let cool, then strain into a liquid measuring cup. Refrigerate at least 1 hour. (You should have about 1 cup syrup, enough for 8 cocktails.)
• For each drink: Muddle the lime wedges and 2 basil leaves in a shaker with 3/4 ounce of the basil syrup. Add the light rum, fill with ice and shake well. Strain into a tall glass filled with ice and top with the ginger beer. Float the dark rum on top by pouring it over the back of a spoon. Garnish with a lime wedge.

BANANA NUT BREAD WITH RUM

Steps:

• Mash bananas and pour enough rum over top of them to cover and let set 2-3 days. (Rum amount above is a "guestimation" because I just cover the bananas with it.)
• Mix sugar and vegetable oil.
• Add eggs and banana mixture and beat.
• Add remaining ingredients, mix.
• Bake at 350 degrees F. for 1 hour in a loaf pan.

BANANA-RUM CAKE

Steps:

• Set oven to 350 degrees.
• Butter and flour a 9-inch springform cake pan.
• Cream the butter and sugar together using an electric mixer.
• Add in the eggs, one at a time, beating well between additions.
• Mix in the mashed bananas.
• Sift together the baking soda, baking powder, flour and salt.
• Add in half of the flour mixture to the batter; mix well.
• Add in the rum and buttermilk; mix thoroughly.
• Add in the remaining flour mixture; mix well to incorporate thoroughly.
• Fold in the chopped nuts.
• Transfer the batter to cake pan.
• Bake for 1 hour, or until cake tests done.
• Cool for 5 minutes before removing from the pan.
• Finish cooling completely on a wire rack.
• Serve with custard cream on top or icing.
• Note: 1/4 cup mini chocolate chips may be substituted for the nuts, or use both the nuts and the chocolate chips.