Banana Rum Milkshake Recipes

Steps:

• For the bananas Foster: Add the butter and the bananas to a medium nonstick skillet over medium heat and cook until the bananas are caramelized, about 2 minutes per side. Stir in the brown sugar and cinnamon. Pulling the saute pan away from the flame, add the banana liqueur and stir to combine. Stir in the vanilla extract and salt, and scrape the bananas Foster into a bowl to cool.
• For the milkshake: Combine the rum, the cooled bananas Foster and the ice cream in a blender and blend until smooth and creamy. Pour into glasses and top with a dollop of the whipped cream. Dust with cinnamon, garnish with a maraschino cherry, and serve with a long straw.

Steps:

• In a blender, combine the banana, caramel sauce, cinnamon, rum, if using, and milk and blend until smooth. Add the ice cream and blend until incorporated. Pour into a tall glass, and garnish with a dollop of whipped cream, a few slices of banana and a drizzle of caramel sauce. Serve immediately.

Steps:

• In a blender; combine all ingredients; cover and process until smooth. Pour into chilled tall glasses; serve immediately.

Steps:

• Put the milk, vanilla ice cream and banana into a blender. Whizz everything up until smooth then pour into a tall glass.
• Top with a big spoonful of whipped cream and decorate with a pinch of cinnamon, some banana chips and a cherry. Serve immediately with a colourful straw.

Steps:

• Remove peel from banana.
• Wrap banana in heavy-duty plastic wrap, and freeze until firm.
• Remove banana from freezer, and cut into large chunks.
• Place banana in container of an electric blender; add milk, sugar, and vanilla.
• Cover and process on high speed 2 minutes or until smooth.
• Pour into chilled glasses to serve.

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.

Steps:

• Mix banana and milk together in a cup or bowl until desired consistency is reached.

Steps:

• Place milk, rum, creme de cacao, banana liqueur & bananas in a blender & process until smooth.
• Add yogurt & continue to process until mixture is again smooth.
• Pour into cocktail glasses & ENJOY!

Steps:

• Place rum, vanilla and milk in blender.
• Slice banana and add to blender.
• Add vanilla ice cream.
• Blend on milkshake setting until creamy. Serve immediately.

Steps:

• Combine milk, ice cream, banana, and cinnamon in a blender; blend on low speed until consistency of a thick milkshake. Pour milkshake into a cup and top with whipped cream and drizzled caramel.