Rum Banana Sauce Food

BAHAMA MAMA BANANA RUM CAKE

Steps:

• TO MAKE THE GLAZE.
• Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
• TO MAKE THE CAKE.
• Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
• In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
• One by one, beat in the eggs, taking care to mix well between each addition.
• Beat in the mashed bananas, vanilla, and rum.
• Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
• Fold in the sour cream.
• Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
• Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
• Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
• Allow to cool completely before serving.

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.

BANANAS IN BROWN SUGAR AND RUM

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.

BANANA RUM CREAM PIE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.
• Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.
• Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
• Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.

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 for 4-5 minutes or until sauce is smooth.
• Stir in bananas; heat through.
• Remove from the heat; stir in extract.
• Serve over ice cream.

BROWN BUTTER RUM BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Prepare a 9 X 5-inch bread pan by spraying it on the bottom and less than halfway up on the sides with cooking spray or by greasing it with butter.
• In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg.
• In a medium bowl, lightly beat the eggs. Mix in the banana and sugar.
• In a medium skillet over medium heat, melt the butter. Once the butter is melted add the rum to the pan. Continue to cook while stirring constantly. Remove from heat when you see golden bits of butter in the bottom of the pan. Butter / rum will continue to cook slightly once removed, so you don't want it to become too dark while on the stove. You could end up with burnt butter and burnt butter doesn't taste good in anything. The alcohol in the rum will burn off and you will see the butter foam as it cooks. Just continue to gently stir and stay focused on making sure the butter becomes golden to slightly amber in color. This will probably take 5 - 7 minutes. Lower the heat if you feel it is cooking too fast.
• Add butter / rum mixture to banana mixture and thoroughly incorporate.
• Add banana mixture all at once to dry ingredients and stir until just mixed. Don't worry, there will probably be some lumps. No biggie.
• Bake for 55 - 60 minutes or until a toothpick inserted into the middle comes out clean.
• If desired, cover loaf with some tin foil in the last 15 minutes of baking should it begin to darken too much.
• Remove from oven and place pan on wire rack to cool for 15 minutes.
• Remove the bread from pan and allow to cool completely on the rack.
• The bread slices best once it has been wrapped in plastic wrap and left to sit overnight.

BANANA-RUM SAUCE

Steps:

• Melt butter in a frying pan. Add the sugar & cook, stirring, over medium heat until dissolved. Add rum and liquer (or juice). Then add sliced bananas and stir until they are coated and the mixture is hot.
• Serve slightly cooled.

MOIST BANANA BREAD (RUM BANANA BREAD)

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.

BANANA CREPES WITH BROWN SUGAR RUM SAUCE

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.

GRILLED BANANAS WITH RUM SAUCE

Steps:

• Peel the bananas and cut in half lengthwise. Melt a bit of butter in a frying pan.
• Cook bananas over direct high heat 4-6 minutes, turning once.
• Melt the remaining butter in a heavy sauce pan over medium heat. Add the brown sugar, the cinnamon, and nutmeg, and cook until the sugar dissolves, stirring constantly. Add rum and gently move the pan around to warm the rum, causing it to flame. Continue cooking until the flame dies out. Add the grilled bananas to the hot rum mixture and cook 3-4 minutes more.
• To serve, place a large scoop of vanilla ice cream onto each of 6 serving dishes. Place 2 banana halves over the ice cream and drizzle with some of the sauce.

BANANA CINNAMON PANCAKES WITH BUTTER RUM SAUCE

Steps:

• Pancakes:.
• Combine dry ingredients in a large bowl.
• In a separate bowl mix together milk, sugar, 2 T oil, egg, and vanilla. Add to the dry ingredients and stir until the mixture is almost smooth.
• Fold the bananas into the batter.
• Let rest, loosely covered, for 20 minutes.
• Combine the melted butter and 1 T oil. Put small amount in skillet.
• For each pancake, pour ¼ cup batter. Cook over medium heat. Serve with butter rum sauce.
• Butter Rum Sauce:.
• Combine all the ingredients into a glass measuring cup. Cook on medium power in microwave for 2 minutes. Stir and serve hot.

BANANA BREAD PUDDING WITH RUM SAUCE

Steps:

• FOR BANANA BREAD PUDDING:
• Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
• Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
• Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
• Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
• MAKE RUM SAUCE (Makes about 1 cup):
• Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)