Grilled Bananas With Rum Sauce Food

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.

RUM BANANA SAUCE

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.

GRILLED BBQ BANANAS WITH RUM

Steps:

• Take 4 pieces of foil and coat each with the butter on one side. (Cooking oil spray works well too.).
• Mix the brown sugar, rum and lemon juice in a small bowl.
• Coat each banana with the mixture and wrap tightly in the butter lined foil.
• Place on the grill for about 15- 20 minutes and enjoy.

BANANAS GRILLED IN THEIR PEELS WITH A HONEY-RUM GLAZE

Steps:

• Preheat a grill. In a bowl, blend rum, honey, and cinnamon. Reserve.
• Over direct medium heat, grill bananas, cut side down for 3 minutes, or until the bananas develop visible grill marks.
• Turn bananas and brush with honey-rum mixture. Continue grilling, with lid down, for 5 minutes, or until bananas are cooked throughout.
• Remove, discard peel, and serve immediately with ice cream.

GRILLED BANANAS WITH RUM ICE CREAM AND MEXICAN HOT CHOCOLATE SAUCE

Steps:

• Prepare grill.
• Peel bananas and halve lengthwise. In a shallow baking pan large enough to hold bananas in one layer stir together butter and brown sugar and add bananas, tossing gently to coat. Transfer bananas with a metal spatula to an oiled rack set 5 to 6 inches over glowing coals and grill until browned and cooked through, about 2 minutes on each side. (If bananas are difficult to handle you may grill them on 1 side only.)
• Serve bananas like a banana split with ice cream and chocolate sauce.
• To make rum ice cream:
• In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.
• In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)
• Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker. Makes about 1 1/2 quarts.
• To make Mexican hot chocolate sauce:
• In a heavy saucepan heat chocolate and half-and-half over low heat, stirring frequently, until chocolate is melted. (The sauce will have a very thin consistency, like that of hot chocolate.) Serve sauce warm. Makes about 1 cup.

BBQ RUM & CARAMEL BANANAS

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.

SO YUMMY GRILLED BANANAS WITH CARAMEL SAUCE AND CREMA MEXICANA

Steps:

• Make caramel:.
• Melt butter in medium saucepan over medium-low heat, then add brown sugar and whipping cream
• Simmer over medium heat and stir occasionally (about 8 minutes).
• Sauce is ready when it is golden brown; it will thicken as it cools.
• Cool completely, then pour into a container (I use one of those squeeze bottles to take with our camping stuff).
• It's OK to keep at room temp, but I would put in fridge if you want to keep longer than a couple of days.
• Prepare bananas:.
• Combine sugar and cinnamon.
• Slice each banana in half lengthwise.
• Roll each banana half in cinnamon sugar, until completely coated.
• Grill coated bananas over hot coals (ideally, you will grill them after dinner, when the coals are nicely glowing; we don't want a raging fire here).
• Grill bananas until the sugar begins to carmelize, but be careful; don't let them burn.
• To serve, put two banana halves on a plate, drizzle with caramel sauce and serve with a dollop of crema Mexicana.

BANANA BREAD PANCAKES WITH GRILLED MAPLE RUM BANANAS RECIPE BY TASTY

Steps:

• Preheat the oven to 200°F (95°C).
• Make the pancakes: In a small bowl, combine ground flax meal and cold water. Stir well. Set aside to gel for 10 minutes while you prepare the rest of the batter.
• In a large bowl, use the back of a fork to mash the banana until smooth. Add the nondairy milk, maple syrup, apple cider vinegar, coconut oil, vanilla, and flax egg and whisk to combine.
• Sift in the all-purpose flour, buckwheat flour, baking powder, baking soda, and salt. Using a spatula, stir well until there are no dry spots remaining.
• Heat a griddle pan to 350°F (180°C). If using stovetop, place a frying pan over medium heat. Lightly grease the griddle or pan with nonstick spray.
• Working in batches, use a ½ cup (120 ml) measure to scoop the batter onto the hot griddle. Cook the pancakes for 3-4 minutes, until bubbles form all over the surface and the bottom is golden brown and releases easily from the pan. Flip and cook for another 3-4 minutes on the other side, until golden brown and completely cooked through. Repeat with the remaining batter.
• Place the cooked pancakes on a baking sheet and transfer to the oven to keep warm while you prepare the rest of the ingredients.
• Make the grilled bananas: Increase the griddle temperature to 375°F (190°C). If using stovetop, place a frying pan over medium-high heat.
• In a medium bowl, mix together the melted butter and maple syrup.
• Brush each banana segment all over with the melted butter mixture. Working in batches, grill the bananas for 2-3 minutes on one side, then flip and grill for another 1-2 minutes, until golden brown grill marks appear and the banana is soft. Set aside until ready to serve.
• Make the maple rum sauce: Add the walnuts to a small saucepan and turn the heat to medium-high. Toast the walnuts for about 1 minute, until fragrant and beginning to brown, then remove from the pan and set aside.
• To the same saucepan, add maple syrup and brown sugar and cook until the brown sugar is melted and beginning to bubble, 3-4 minutes. Add the toasted walnuts and 6 tablespoons of butter to the pan and cook until the butter melts.
• Reduce the heat to medium-low and add the rum. Cook for 1-2 minutes, until the alcohol cooks off. Remove the pot from the heat and add the remaining 2 tablespoons of butter and the salt. Stir to melt the butter. Let the sauce cool for 10 minutes before serving.
• To serve, top the warm pancakes with the grilled bananas and maple rum sauce.
• Enjoy!

GRILLED BANANAS WITH HONEY-RUM GLAZE FOR CAMPING OR AT HOME

Steps:

• In bowl, blend rum, honey and cinnamon. Reserve (I do this before we go and put it in a tupperware container).
• Over direct heat grill bananas, cut-side down for 3 min, or until bananas get obvious grill marks.
• Turn bananas and brush with honey-rum mixture. Continue grilling, with lid down, for five minutes or until bananas are cooked throughout.
• Remove and serve immdiately with ice cream.