BANANA-RUM-RAISIN ICE CREAM
Traditional rum-raisin-flavored ice cream is even more dreamy when fresh bananas are added into the mix.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine rum, raisins, and sugar. Bring to a boil over medium-high, remove from heat, and let cool completely, 30 minutes.
- In a food processor, combine bananas and condensed milk and process until smooth, 2 minutes. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 to 3 minutes. With a rubber spatula, gently fold banana mixture into whipped cream. Fold in rum-raisin mixture. Pour into a 5-by-9-inch loaf pan, cover with plastic, and freeze until firm, about 8 hours (or covered, up to 1 week).
Nutrition Facts : Calories 411 g, Fat 19 g, Fiber 1 g, Protein 5 g, SaturatedFat 12 g
RUM BANANA SAUCE
Remember to save room for dessert! This sauce is delicious served over ice cream. It's so good, you'll be tempted to forget the ice cream altogether! Katherine Desrosiers - Trail, British Columbia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat until sauce is smooth, 4-5 minutes. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream.
Nutrition Facts : Calories 397 calories, Fat 17g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 104mg sodium, Carbohydrate 63g carbohydrate (54g sugars, Fiber 2g fiber), Protein 1g protein.
DRUNKEN MONKEY BANANA RUM JAM
Drunken monkey banana rum jam features sugared bananas, a splash of rum, and a dash of lemon for a jam that is so good, it makes anything you put it on taste just like dessert. Your toast, pancakes and even your ice cream won't be able to get enough of this adventurous topping!
Provided by Meaghan @ 4 Sons R Us
Categories Appetizer Breakfast Brunch Condiment
Time 40m
Number Of Ingredients 8
Steps:
- Peel the bananas and place them in a medium sized bowl. Use a fork to roughly 'chop' them up. Drizzle the lemon juice over them, and set the bowl aside.
- Add the water to a medium-large sized skillet over medium-high heat. Add in the sugar, whisking consistently to dissolve, and bring the sugar water to a low boil.
- Whisk in the bananas, vanilla, cinnamon, and rum.
- Reduce to low heat, and allow the mixture to gently simmer for about 30 minutes, stirring occasionally, and mashing up the bananas as it cooks.
- The syrup will thicken up nicely as it cooks, up until it easily coats the back of a spoon. At this point, transfer the syrup into glass mason jars and refrigerate. The mixture will continue to thicken as it cools. Spread it over toast, a generous dollop over a stack of pancakes, or over several scoops of vanilla ice cream.
Nutrition Facts : Calories 123 kcal, Carbohydrate 29 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
BANANA FOSTERS ICE CREAM
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 5h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the condensed milk, whipping cream, rum, banana extract, and cinnamon in a large measuring cup. Refrigerate until cold.
- Turn your ice cream machine on and pour in the cold cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
- Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for several hours until firm enough to scoop.
- Serve over sliced bananas with a drizzle of warm Rum Sauce, and whipped cream.
- Melt butter in saucepan. Stir in sugar and stir until it dissolves. Whisk in whipping cream, corn syrup, rum, and cinnamon. Simmer for a few minutes so the flavors can marry. Remove from heat and cool slightly before serving.
CARAMELIZED BANANAS WITH RUM SAUCE AND VANILLA ICE CREAM
Make and share this Caramelized Bananas With Rum Sauce and Vanilla Ice Cream recipe from Food.com.
Provided by Alan in SW Florida
Categories Dessert
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium heat. Add bananas and saute until they turn brown, about 3 minutes. Sprinkle brown sugar over the bananas and cook until the sugar melts, about another 3 minutes. Remove from heat and pour rum into skillet; ignite with a match and let the flames die out.
- Divide ice cream among 4 serving dishes and spoon bananas over. Serve immediately.
BANANA RUM CREAM
Make and share this Banana Rum Cream recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- In a shaker half-filled with ice cubes, combine all of the ingredients.
- Shake well.
- Strain into a cocktail glass.
Nutrition Facts : Calories 153.9, Fat 5.5, SaturatedFat 3.4, Cholesterol 18.9, Sodium 11.8, Carbohydrate 1.1, Protein 0.8
MOIST BANANA BREAD (RUM BANANA BREAD)
The ultimate and super moist banana bread with rum. This moist banana bread recipe is easy, healthy, made with overripe bananas, sour cream and brown sugar!
Provided by Rasa Malaysia
Categories Baking Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Mash the bananas using the back of the spoon or a masher, until mushy.
- Put the flour, baking powder, baking soda and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.
- In a large bowl, mix the melted butter, sour cream (or plain yogurt) and sugar by hand, with a wooden spoon. Beat until blended, then add the eggs one at a time. Mix well.
- Stir in the mashed bananas, walnuts, dark rum and vanilla extract.
- Add the flour mixture, a third at a time, stirring well with the wooden spoon after each batch. Transfer the batter into a 9x5-inch loaf tin and bake in the middle of the oven for 60 - 75 minutes.
- Insert a toothpick, fine skewer or a cake tester in the center of the banana bread. It should come out clean. Leave in the tin on a rack to cool, about 30 minutes.
- Slice to ten (10) pieces, serve warm.
Nutrition Facts : Calories 307 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 371 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BANANA-RUM ICE CREAM
Provided by Rich Keil
Categories Milk/Cream Rum Ice Cream Machine Dessert Frozen Dessert Banana Fall Summer Bon Appétit Oklahoma
Yield Makes about 2 quarts
Number Of Ingredients 8
Steps:
- Pour cream and half and half into heavy medium saucepan. Bring mixture just to simmer. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain custard into clean large bowl. Stir in rum and vanilla. Refrigerate until cold, about 2 hours.
- Puree bananas and lemon juice in processor until smooth. Stir into custard. Process in ice cream maker according to the manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 3 days ahead.)
BANANA RUM ICE CREAM
Steps:
- In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute. Add the rum, boil the custard for 1 minute more, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Chill the custard until it is cold and stir in the vanilla and the cream. In a food processor purée the bananas, stir the purée into the custard , and chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions.
BANANA-RUM MACADAMIA FLAMBE WITH BROWN SUGAR ICE CREAM
Steps:
- Heat a medium non-stick skillet over high heat. Add the butter and swirl to coat the pan. When the butter shimmers, add the bananas and the macadamias and saute, stirring, until golden brown, about 8 to 10 minutes. Deglaze the pan with the rum and then flambe the bananas and the macadamias. When the flames are extinguished remove the pan from the heat.
- Place a scoop of the Brown Sugar Ice Cream in a martini glass. Coat the ice cream with the warm flambe sauce and garnish with a banana chips.
- In non-reactive medium saucepan, combine the milk, brown sugar, vanilla bean, and heat over medium heat until scalded. Turn the heat to low and simmer until the mixture is reduced by 1/3, about 15 minutes. Remove from the heat and allow to steep at least 1 hour, refrigerated, and preferably overnight: the longer it steeps the more flavor will develop. Strain the mixture, return the milk to the saucepan, and bring just to the point of boiling.
- Meanwhile, fill a medium bowl with cold water and add ice. In a non-reactive medium bowl, combine the yolks and the sugar and whisk to blend. Add 4 ounces of the scalded milk mixture to the yolk mixture, mix well, and transfer the tempered yolk mixture to the saucepan. Cook over medium heat, whisking, until thickened, about 5 minutes. Do not overcook or the eggs will scramble.
- Strain the mixture into a medium bowl, and place it in the bowl of ice water to cool. When cool, add the cream, and stir to blend. Freeze in an ice cream maker following the manufacturer's instructions. Do not over harden; the ice cream should have a soft consistency. Transfer to the freezer.
- After slicing the banana, peel off the rind and place the strips on a baking sheet lined with parchment paper. In a small mixing bowl, whisk the lemon juice, sugar, and water together. Brush the banana pieces with the lemon mixture. Place in a pre-heated 200-degree oven and bake for about 2 hours. As the banana pieces are heated they will darken slightly. After 2 hours, remove from the oven and let cool to allow the banana chips to become firm.
BANANA COLADA
This is a rich, soothing, summer smoothie-type rum drink. It has been my husband's favorite since we began having this drink. Now he is making it for us! Be careful - these go down easy!
Provided by Mary Young
Categories Drinks Recipes Smoothie Recipes Banana
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 31.8 g, Cholesterol 0 mg, Fat 5.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 5.4 g, Sodium 18.1 mg, Sugar 30 g
DIRTY BANANA - JAMAICAN RECIPE
Ambrosia. Food of the gods. Also known as the Dirty Banana. At least... it's the liquid food of the gods. Look at all that potassium, vitamin C, fibre and B6 - it's almost a liquid superfood!Creamy beyond belief, our version of the dirty banana is a perfect balance of two parts banana to two parts dirrrty. The natural banana flavor is heightened by the retro faux taste of the banana liqueur, whilst the combination of coffee and chocolate liqueurs adds a bittersweet almost earthy edge to the drink.With enough booze to sink a royal navy frigate, this banana based rum delight could well be your tropical ticket to cocktail heaven.
Provided by admin
Time 4m
Number Of Ingredients 10
Steps:
- Leave the skin on the banana, and cut one slice out of it. This is your garnish. Cut a slit up to the middle of it and then put it aside. Now peel the rest of the banana and break it into pieces.
- Add all ingredients, apart from the coffee liqueur, (and your banana slice garnish) into a blender and blitz until the sound of the ice cracking stops.
- Pour the mix into a Hurricane glass, then pour the coffee liqueur over the top so it filters down through the cocktail. If it continues to sit on the surface, give it a slight stir to help it dissipate, but not enough to blend it fully in.
- Garnish with the slice of banana placed on the side of the glass, and finish with a good pinch of nutmeg scattered over the top of the drink.
- Top Tip: if you're entertaining and making a few of these, brush your banana garnish with lemon juice to stop it going brown!OR - if you feel like tiki-ing this drink up, why not get your banana dolphins out and pop one on the side?
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- Put bananas and condensed milk into a food processor and process for 2 minutes until smooth.
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- Place the butter and sugar in a sauté pan over low heat, and stir until the sugar dissolves and begins to bubble. Simmer for about 2 minutes then add the bananas; continue to simmer and turn the bananas for another minute or so.
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16 FUN BANANA COCKTAILS YOU WON'T WANT TO MISS
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- Banana Daiquiri. The frozen banana daiquiri has to be the most popular banana-flavored cocktail. It is delicious, sweet, and a joy to blend up on a hot summer day.
- Banana Split Martini. You might expect the banana split martini to be creamy like the ice cream treat, but this recipe takes a lighter approach. The vodka martini uses banana liqueur and crème de cacao, and it's delightful to switch it up.
- Frozen Banana Split Cocktail. If you can't imagine a banana split without the ice cream, this frozen banana spit cocktail is for you. It's essentially a spiked milkshake that plays off the banana split's most popular toppings.
- Dirty Banana. The dirty banana is a favorite among sun-seeking Caribbean tourists, and it's easy to make at home. Simply toss banana and coffee liqueurs, your favorite rum, cream, and milk into the blender along with a ripe banana and whirl it up.
- Banana Hammock. The banana hammock is an impressive drink that makes good use of your favorite spiced rum. The key to this cocktail is the homemade banana syrup, which is simply a pureed banana added to a standard simple syrup.
- Yellow Submarine. The sweet taste of bananas takes center stage in the yellow submarine. With a vodka and rum backdrop, it's quick and gives you the ease of a martini with a taste of the tropics.
- Banshee. The banshee is a combination of banana and chocolate liqueurs. The creamy drink can handle a shot of vodka if you like. Some banshee recipes use citrus vodka, though strawberry, coffee, or nearly any other flavored vodka can give it little extra pizazz.
- Talking Monkey. The banana-chocolate combo is everywhere, and the talking monkey takes it up a notch. Its creamy mix of chocolate vodka and banana liqueur is accented with a dash each of espresso vodka and coffee liqueur.
- Banana Cream Pie. RumChata is one of the hottest liqueurs on the market. It's a fabulous choice for simple, delicious drinks like the banana cream pie. Just mix the cream liqueur with a banana liqueur, and you're ready to drink dessert.
- Rock Lobster. You will fall in love with the sweet taste of the rock lobster. This fruity blend combines coconut rum, banana, pineapple, orange, and grenadine, making it seem like you're tossing random ingredients into the blender.
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