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 RUM BANANA BREAD
Steps:
- Heat oven to 350°
- Spray a 9x5 inch loaf pan with nonstick baking spray.
- Mash bananas into the bottom of a large bowl. Whisk in melted butter, rum, brown sugar, egg and vanilla.
- Place baking soda, salt, flour and cocoa powder in a sifter and sift into wet ingredients. Stir with a spoon until combined.
- Add chocolate chunks and stir to blend.
- Pour into prepared pan and bake for 60 - 65 minutes, until a toothpick inserted into the center of cake comes out clean.
- Cool in pan for 15 minutes, then take out and place on a cooling rack.
Nutrition Facts : ServingSize 1 Slice, Calories 313 kcal, Carbohydrate 39 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 35 mg, Sodium 221 mg, Fiber 4 g, Sugar 21 g, UnsaturatedFat 6 g
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.
CHOCOLATE RUM BANANAS
From Simple and Delicious Party Foods. At the end of your BBQ throw these on the grill for a super finish to the day.
Provided by Julie Bs Hive
Categories Dessert
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Take 4 10-inch squares of aluminum foil and brush them with butter. Make a careful slit lengthwise in the peel of each banana, and open wide enough to place the chocolate pieces inside the bananas then close them up.
- Wrap each stuffed banana in the foil then barbecue over hot coals about 5-10 minutes or until the chocolate has melted inside the bananas. Remove from the BBQ and place on individual serving plates. Pour some rum into each banana.
- Serve at once with sour cream mascarpone cheese, or ice cream, topped with nutmeg.
FROZEN CHOCOLATE COCONUT RUM BANANAS
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Peel and halve the bananas. Place a wooden stick into each half. Arrange in a shallow pan and cover halfway with rum. Let stand 10 minutes, flipping halfway through. Place on a baking sheet and place in the freezer. Freeze until frozen through and firm, at least 1 hour.
- Once the bananas are frozen, leave them in the freezer while preparing the chocolate and coconut. Toast the coconut in the microwave in 30 second increments, stirring occasionally, until evenly golden, about 2 minutes 30 seconds. Toss the flaky salt with the coconut.
- Combine chocolate and coconut oil and microwave until melted, about 1 minute. Lightly whisk until the chocolate and oil are combined.
- Line a baking sheet with parchment paper. Remove the bananas from the freezer and pat dry if wet. Working quickly, dip each banana in the chocolate, then sprinkle with the coconut and salt, and let dry for a couple of minutes. Serve immediately.
BBQ RUM & CARAMEL BANANAS
Make the foil parcels for these BBQ rum bananas in advance, then place them in the dying coals while eating your main - the perfect end to a summer barbecue
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Mix the butter with the sugar and treacle, then add the rum. Make a split through the inside curve of each banana skin - be careful not to cut all the way through. Spread a spoonful of the spiced butter inside each skin.
- Place the bananas, curved-side up - so the butter doesn't leak when it melts - onto individual sheets of foil large enough to wrap them completely. Crimp up the foil to make a parcel, then put onto the embers for 15 mins, turning once. The bananas should be sticky and caramelised, but check one and cook for longer if necessary. Serve with a scoop of ice cream.
Nutrition Facts : Calories 184 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE BAKED BANANAS
These fruity treats taste fabulous and are fun to make, try popping them on the barbie
Provided by Good Food team
Categories Dinner, Treat
Time 35m
Yield Serves 4
Number Of Ingredients 3
Steps:
- Heat oven to 200C/180C fan/gas 6 (or a BBQ). Make a slit through the skin of the bananas along one side - making sure you don't cut all the way through to the other side. Poke in the chocolate buttons along the cut. Put each banana onto a sheet of foil and crimp the edges together to seal into a parcel. Transfer to a baking sheet and cook for 25 mins until the bananas have turned black (or pop straight into the BBQ embers for 15 mins).
- Serve with a scoop of ice cream and any melted chocolate that has escaped!
Nutrition Facts : Calories 173 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
FRIED BANANA CHOCOLATE RAVIOLI WITH CHOCOLATE RUM SAUCE
Oh Wow are these good, really good. I got this recipe from a poster named Lort from another site. These are fantastic!
Provided by Diana Adcock
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For Ravioli---------------.
- Gently mix bananas, brown sugar, graham cracker crumbs, pecans and chocolate.
- Roll dough and cut into 3 inch squares or use wontons and lay out on a clean work surface.
- Fill each square or wrapper with 1 1/2 t's of filling.
- Brush edges with egg wash and fold in half diagonally, sealing edges completely.
- Place on wax papaer and repeat.
- Heat oil to 350-375 degrees.
- Fry ravioli until golden, around 2 minutes.
- Remove and drain.
- Sprinkle with powdered sugar and serve with chocolate rum sauce.
- Chocolate Rum Sauce-------------------.
- Heat milk and chocolate in a 2 quart saucepan over medium heat.
- When the chocolate has melted, remove from heat and stir in butter and rum.
- Serve warm.
CARAMELIZED BANANA RUM BREAD PUDDING & CHOCOLATE RUM SAUCE
I couldn't resist this, it looks so appealing and so good. I found this online at joycesfinecooking.com. Allow time for setting which is 30 minutes.
Provided by Manami
Categories Dessert
Time 1h
Yield 1 baking dish, 8 serving(s)
Number Of Ingredients 17
Steps:
- BREAD PUDDING:.
- Preheat oven to 325°F.
- Brush 5 slices with butter and set aside.
- Break remaining bread up into bite size pieces.
- Brush a 10"x12-1/2" baking dish with butter.
- Combine eggs, milk, cream, sugar and spices in medium bowl.
- Whisk to combine and set aside.
- In a large skillet, heat butter or margarine and add sugar.
- Cook for 2-3 minutes, until golden caramel forms.
- Add the banana slices and toss over high heat for 2 minutes or until just soft and golden.
- Add rum remove from heat and cool.
- Arrange broken bread in baking dish and spoon bananas on top.
- Cover with buttered bread slices, in a single layer, and pour egg mixture over top.
- Press bread down evenly and let stand for 30 minutes.
- Bake for 35-45 minutes or until puffed and golden, but custard is still moist in center.
- CHOCOLATE RUM SAUCE:.
- Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts.
- Bottom of bowl should not be touching the water.
- Stir until smooth and serve warm with pudding.
- Enjoy!
Nutrition Facts : Calories 511.3, Fat 33.7, SaturatedFat 19.9, Cholesterol 238, Sodium 207.3, Carbohydrate 40.5, Fiber 1.6, Sugar 31.4, Protein 9.4
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