BANANA-RUM SOUFFLE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Lightly butter the insides of 4 (1-cup) ramekins, then dust with sugar. Space them evenly on a baking sheet and put in the freezer.
- Put the bananas, brown sugar, lemon juice, and rum in a medium saucepan. Cook uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes. Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick puree, about 8 more minutes. Cool to room temperature.
- Position the oven rack in the lower third of the oven and preheat to 425 degrees F.
- Whip the egg whites and salt in a large bowl with an electric mixer at medium-high speed until foamy. Increase the speed to high, gradually pour in the 2 tablespoons sugar, and whip until the whites hold soft peaks. Fold a quarter of the whites into the banana mixture and then fold in the remaining whites. (Don't dally here; timing is everything with souffles. Whip, fold, and get the souffle in the oven without missing a beat.)
- Evenly divide the batter among the prepared ramekins. Bake the souffles until well puffed and golden, about 15 minutes. Dust with a light sprinkling of cocoa powder, if desired. Serve immediately.
Nutrition Facts : Calories 215 calorie, Fat 1 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 146 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 6 grams, Sugar 33 grams
CARAMELIZED BANANAS
The faint flavor of smoke and caramelized brown sugar do exquisite things to a banana. A drizzling of rum or liqueur gives this simple dessert "gourmet" status. Tips for success: Choose firm, just-ripe bananas so they don't fall apart, cut the bananas as instructed for ease of handling, and use a clean grill rack or a fresh piece of heavy-duty aluminum foil to cover the grill.
Provided by Andrea Chesman
Categories Dessert Fourth of July Vegetarian Backyard BBQ Banana Summer Grill Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 4
Steps:
- 1. Prepare a medium fire in the grill.
- 2. Combine the butter and brown sugar in a shallow dish. Peel the bananas, cut in half lengthwise, and then again crosswise. Add the bananas to the butter mixture and toss very gently to coat.
- 3. Grill the bananas, turning once, until a crispy brown coating of caramelized sugar forms on the surface, about 5 minutes per side. Watch carefully; don't allow the sugar to char.
- 4. Remove from the grill and, if desired, drizzle the rum or liqueur on top. Serve hot.
CARAMELIZED BANANA WITH RUM SAUCE
Steps:
- Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
- Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
- Serve banana hot, sprinkled with nuts.
FRIED BANANAS WITH SUGAR 'N' RUM
A Caribbean-inspired recipe from the Caribbean, Central American and South American cookbook. Be sure to use ripe, but not overly ripe bananas or they will turn to mush.
Provided by COOKGIRl
Categories Dessert
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Tip: to make your own superfine sugar, place the sugar in a clean coffee mill or mini-chopper. Blend until crystals are fine but still "sparkle". Be sure not to blend too long, or the sugar will turn to powdered sugar.
- Over low heat in a large, heavy pan, combine the sugar, rum, butter, lime zest and lime juice.
- Cook for a few minutes, stirring often to avoid burning. Cook until the sugar has dissolved.
- Add the bananas to the pan, turning to coat them with the sugar/rum mixture.
- Increase heat to medium, and cook the bananas for about 5 minutes or until the bananas are a beautiful golden color.
- Remove bananas from pan and cut in half lengthwise.
- For each serving, place two banana slices on a dessert plate. Serve with a scoop of vanilla ice cream and generous drizzle of the hot sugar/rum sauce.
Nutrition Facts : Calories 304.5, Fat 14.5, SaturatedFat 9.1, Cholesterol 37.4, Sodium 3.4, Carbohydrate 40.3, Fiber 3.1, Sugar 27.1, Protein 1.5
BAKED RUM BANANAS
The Spanish carried bananas with them to the New World in the 1500s, planting the root corms in Central America and the Caribbean islands, where they flourished. With its proximity to Cuba, the Florida Keys encountered the fruit long before the mainland did. Bananas weren't formally introduced to Americans until the 1878 Philadelphia Centennial Exhibition, where, wrapped in foil, they were sold for 10 cents each. From "The Florida Keys Cookbook" and posted for ZWT5.
Provided by kitty.rock
Categories Dessert
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- NOTE OF CAUTION: As one reviewer stated, she had an issue with blue flames erupting when she opened her oven door due to backdraft. When cooking with alcohol, one must always be cautious ~ please use EXTREME CARE when opening your oven door. As no other reviewers (or me for that matter) have had this problem, I'm hoping it was a fluke occurance, but wanted to post a warning with this recipe.
- Preheat oven to 450°F Place brown sugar, orange juice, nutmeg, cinnamon, and 1/2 cup rum in a small saucepan over medium heat. Heat until sugar is melted. Remove from heat.
- Meanwhile, peel bananas and cut them in half crosswise, then lengthwise, forming 4 pieces from each banana. Place bananas in a single layer in a baking dish. Pour hot rum mixture over bananas. Dot bananas with tiny bits of butter, about 3 dots per banana slice. (You can make dessert up to this point just before dinner, cover, and keep at room temperature until entree course is finished.).
- Bake bananas 10 minutes, uncovered, basting with rum mixture occasionally. Sprinkle remaining 1/8 cup rum over bananas and bake 5 minutes more.
- TO SERVE: Divide bananas among 4 dinner plates or shallow dessert bowls. Top with a scoop of vanilla ice cream.
- NOTE: If you can find baby finger bananas in your local supermarket, use them instead of ordinary bananas. They are much more flavorful. Cut each finger banana in half lengthwise. Allow 2 finger bananas per person.
BANANA CREPES WITH BROWN SUGAR RUM SAUCE
Garnish these delicious banana crepes with the brown sugar rum sauce and a few pecans, berries, or more slices of banana and some cinnamon sugar. The prep time is really chill time. From: Southern U.S. Cuisine
Provided by Annacia
Categories Breakfast
Time 1h20m
Yield 8 crepes
Number Of Ingredients 17
Steps:
- In a blender, blend eggs with milk.
- Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
- Blend until smooth.
- Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
- To cook, heat a lightly buttered 7" or 8" crepe pan.
- Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
- Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
- Cook for a few seconds, just until lightly browned.
- Place on a plate and repeat with remaining batter.
- If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
- MAKE THE SAUCE:
- In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
- Bring to a boil; reduce heat and simmer for 2 minutes.
- The mixture will foam, so be careful it doesn't boil over.
- Set aside and let cool to room temperature.
- Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
- If desired, sprinkle with a few berries, extra slices of banana, or pecans.
- Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
- Makes about 8 crepes, depending on size.
Nutrition Facts : Calories 340.4, Fat 11.8, SaturatedFat 6.9, Cholesterol 84.9, Sodium 165.4, Carbohydrate 54.9, Fiber 1.8, Sugar 38.4, Protein 4
CARAMELIZED BANANAS
Steps:
- chocolate-Melt 2 tablespoons butter in a skillet. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes. Sprinkle the bananas with cinnamon and spoon over rum raisin ice cream.
- Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.
BANANA SEMIFREDDO
Make and share this Banana Semifreddo recipe from Food.com.
Provided by Topher
Categories Frozen Desserts
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Toast almonds on baking sheet in oven for 7 to 10 minutes or until fragrant and crisp. Cool. Coarsely chop.
- Combine bananas, brown sugar, rum and lime juice in food processor and whirl until pureed.
- Transfer puree to large bowl.
- Beat cream in small bowl until frothy. Gradually beat in granulated sugar and salt until soft peaks form. Gently fold cream into banana mixture.
- Reserve 2 tablespoons nuts for garnish and fold remaining nuts into banana mixture.
- Spoon into 8 individual ramekins or dessert cups then cover with plastic wrap and freeze 1 1/2 hours or up to 3 days. (The longer the mixture is frozen the longer it will need to warm up slightly before serving.).
- To serve: Remove from freezer and let stand for 30 minutes or until softened to smooth and creamy consistency. Sprinkle with reserved nuts.
Nutrition Facts : Calories 245.2, Fat 15.7, SaturatedFat 7.3, Cholesterol 40.8, Sodium 34.1, Carbohydrate 23.9, Fiber 2.5, Sugar 15.6, Protein 3.1
BANANAS IN BROWN SUGAR AND RUM
Steps:
- Peel bananas and cut them in half lengthwise
- n a medium sauté pan, over medium heat, melt 1.5 T of the butter. Add 3 T of the brown sugar and swirl until dissolved.
- Add 2 of the bananas, cut side down, and cook for no more than 2 minutes on each side, turning very carefully. I don't like the bananas overcooked.
- Pouring from a measuring cup, with the pan off the heat, add a mixture of 3/8 cup of rum and 2 T banana liqueur, if using. Stand back from the stove and add the pan back onto the heat and shake the pan, allowing the rum to ignite. I sometimes have to use a long lighter to get it going if using an electric stovetop. Let the alcohol burn off and again shake to pan to coat the bananas. And cook 1 minute longer or until bananas are glazed.
- Remove bananas to two serving dishes with vanilla ice cream, creme fraîche or sour cream. Divide sauce over the two servings.
BANANAS IN BROWN-SUGAR SAUCE
OMG, this recipe had me drooling, it is so very good. We had it tonite in the kitchen - so that only the kitchen staff could eat (8+) we followed the directions so there was enough for only a taste! I think if you chose to you could add a decade4nt ice-cream such as butter-pecan ripple & follow through with nuts as well! (Just a thought!) WOW! It's bananas cooked in a delectable brown-sugar-rum sauce for a quick yet impressive dessert! Found this in an Eating Well Newsletter in the June 2008 edition.
Provided by Manami
Categories Dessert
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Stir brown sugar, butter and oil in a medium skillet over medium heat until bubbling.
- Add rum(away from the fire) lime juice and cinnamon and cook until slightly thickened.
- Add bananas and cook, stirring, until tender.
- Divide between 2 bowls and top with a dollop of low-fat vanilla yogurt, sour cream or ice cream.
Nutrition Facts : Calories 227.8, Fat 3.8, SaturatedFat 1.6, Cholesterol 6.6, Sodium 40.3, Carbohydrate 41.1, Fiber 2.7, Sugar 29.9, Protein 2.6
BANANAS FOSTER II
On Father's Day we all tried this delicious dessert, which everyone loved. Bananas warmed in buttery rum sauce over vanilla ice cream.
Provided by BUTTERMEBREAD
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 73.2 g, Cholesterol 59.5 mg, Fat 23.8 g, Fiber 3.4 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 146.1 mg, Sugar 60.8 g
BANANAS IN RUM SAUCE A LA MODE
Honey, brown sugar and dark rum make a scrumptious glaze for bananas served with a scoop of vanilla ice cream. So elegant, yet so simple!
Provided by My Food and Family
Categories Recipes
Time 16m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Grease 13x9-inch baking dish with 1 Tbsp. of the butter; sprinkle with 2 Tbsp. of the brown sugar.
- Cut each banana crosswise in half, then cut lengthwise in half. Place banana pieces, cut-sides down, in prepared baking dish. Sprinkle with lemon juice; drizzle with honey. Dot with remaining 2 Tbsp. butter; sprinkle with remaining 3 Tbsp. brown sugar.
- Bake 6 min. Pour rum over bananas; turn bananas over to evenly coat both sides of each banana.
- Serve bananas over scoops of ice cream; top with the sauce from bottom of baking dish. Sprinkle with cinnamon.
Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
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