Banana Rum Raisin Smoothie Recipes

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:

• Plump the raisins by soaking them in the rum for at least 30 minutes, and as much as overnight.
• Put all of the ingredients in a blender or food processor and puree.
• Divide between two tall glasses and serve at once.

Steps:

• Lightly butter the insides of 4 (1-cup) ramekins, then dust with sugar. Space them evenly on a baking sheet and put in the freezer.
• Put the bananas, brown sugar, lemon juice, and rum in a medium saucepan. Cook uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes. Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick puree, about 8 more minutes. Cool to room temperature.
• Position the oven rack in the lower third of the oven and preheat to 425 degrees F.
• Whip the egg whites and salt in a large bowl with an electric mixer at medium-high speed until foamy. Increase the speed to high, gradually pour in the 2 tablespoons sugar, and whip until the whites hold soft peaks. Fold a quarter of the whites into the banana mixture and then fold in the remaining whites. (Don't dally here; timing is everything with souffles. Whip, fold, and get the souffle in the oven without missing a beat.)
• Evenly divide the batter among the prepared ramekins. Bake the souffles until well puffed and golden, about 15 minutes. Dust with a light sprinkling of cocoa powder, if desired. Serve immediately.

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.

Steps:

• Blend all ingredients.

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).