BANANA RUM SUNDAES
You can serve this mouthwatering dessert any time because it takes just minutes to make. The warm, sweet fruit and the creamy, cold ice cream create a winning combination. -Denise Albers, Freeburg, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, melt butter over medium-low heat. Stir in brown sugar and nutmeg until blended., Remove from the heat; add the bananas, raisins, rum and almonds. Cook over medium heat, stirring gently, for 3-4 minutes or until bananas are glazed and slightly softened. Serve with ice cream.
Nutrition Facts : Calories 452 calories, Fat 17g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 123mg sodium, Carbohydrate 71g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.
RUM AND RAISIN BANANA BREAD
A soft, fluffy refined sugar free banana bread infused with the flavours of rum and raisin and topped with a sugar-free vanilla rum glaze.
Provided by Amanda | Naturally Sweet Kitchen
Categories Bread Quickbread
Time 1h5m
Number Of Ingredients 18
Steps:
- Combine the raisins and rum in a small bowl, cover, and leave to sit and soak for at least 8 hours, preferably overnight.
- Preheat the oven to 170ºC (325ºF) and grease and line a 20 x 10 cm (8 x 4 in) loaf tin with non-stick baking paper. Be sure to leave a couple inches of overhang for easy removal.
- Sift the flour, baking soda, baking powder, salt, and cinnamon together into a bowl and set aside.
- In a large bowl, whisk together the mashed bananas and melted butter until combined. Add the coconut sugar and vanilla extract and whisk well. Crack in the egg and whisk until fully incorporated.
- Add the dry ingredients to the wet ingredients and stir together until combined.
- Tip in the rum-soaked raisins and any remaining liquid. Fold in well.
- Pour the batter into the prepared tin and bake for 45-50 minutes, or until a toothpick comes out clean.
- Leave the loaf to cool in the tin for 10 minutes, then remove to a wire rack to cool completely.
- In a small saucepan, whisk together the flour and milk over a medium-low heat until slightly thickened. It should be able to lightly coat the back of a spoon.
- Remove the mixture from the heat and whisk in the agave syrup, salt, vanilla extract, and rum.
- Strain the glaze through a metal sieve to remove any excess flour lumps. Allow to cool to room temperature and thicken slightly before pouring the glaze over the cooled banana bread.
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
CURRIED BANANA WITH RUM RAISIN MASCARPONE
Steps:
- Melt the butter in a pan over medium low heat. Add the bananas, rum, curry, cinnamon and 2 tablespoons of honey. Cover the pan for about 10 minutes. Remove from the heat.
- Next, mix the mascarpone and whipped egg white in a large bowl. Add the remaining 2 tablespoons of honey and the rum-soaked raisins. Combine with the curried bananas, and top with pecans.
HOT BANANAS WITH RUM AND RAISINS
Make and share this Hot Bananas with Rum and Raisins recipe from Food.com.
Provided by ToriS
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the raisins in a bowl with the rum.
- Let them soak while you saute the bananas.
- Melt the butter in a frying pan, add the sugar and stir until dissolved.
- Add the bananas and cook for a few minutes, until tender.
- Sprinkle the spices over the bananas, then pour the rum and raisins on top.
- Sprinkle on the almonds and serve.
- Good with ice cream.
Nutrition Facts : Calories 346.9, Fat 13.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 7.8, Carbohydrate 48.6, Fiber 3.9, Sugar 33.3, Protein 2.4
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
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.
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