Bananas With Rum Recipes

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:

• 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.

Steps:

• Melt butter in a 10" heavy skillet over moderately high heat until foam subsides, then saute banana, cut sides down, shaking skillet, 1 minute.
• Remove skillet from heat (away from flame) and sprinkle brown sugar around banana.
• Return skillet to heat and continue to saute, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
• Add water, nutmeg, cinnamon, rum and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1-2 minutes.
• Serve banana hot, sprinkled with nuts.

Steps:

• NOTE OF CAUTION: As one reviewer stated, she had an issue with blue flames erupting when she opened her oven door due to backdraft. When cooking with alcohol, one must always be cautious ~ please use EXTREME CARE when opening your oven door. As no other reviewers (or me for that matter) have had this problem, I'm hoping it was a fluke occurance, but wanted to post a warning with this recipe.
• Preheat oven to 450°F Place brown sugar, orange juice, nutmeg, cinnamon, and 1/2 cup rum in a small saucepan over medium heat. Heat until sugar is melted. Remove from heat.
• Meanwhile, peel bananas and cut them in half crosswise, then lengthwise, forming 4 pieces from each banana. Place bananas in a single layer in a baking dish. Pour hot rum mixture over bananas. Dot bananas with tiny bits of butter, about 3 dots per banana slice. (You can make dessert up to this point just before dinner, cover, and keep at room temperature until entree course is finished.).
• Bake bananas 10 minutes, uncovered, basting with rum mixture occasionally. Sprinkle remaining 1/8 cup rum over bananas and bake 5 minutes more.
• TO SERVE: Divide bananas among 4 dinner plates or shallow dessert bowls. Top with a scoop of vanilla ice cream.
• NOTE: If you can find baby finger bananas in your local supermarket, use them instead of ordinary bananas. They are much more flavorful. Cut each finger banana in half lengthwise. Allow 2 finger bananas per person.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a greased baking dish, place the bananas. Sprinkle with sugar and dot with butter. Mix orange juice and rum and pour around the bananas. Bake for 20 minutes.
• Serve with a dollop of coconut cream or ice cream.

Steps:

• Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Place the bananas in the butter, cut side down. Pour the sugar around the bananas and let it cook until it starts to caramelize, moving the bananas around a bit to ensure even browning.
• Remove the skillet from heat; add in the rum, and orange juice. Return the skillet to heat and let reduce for a minute. Turn the bananas and let the juices reduce for another minute.
• Remove the skillet from heat and swirl in the remaining tablespoon of butter.
• Serve the bananas in shallow bowls drizzled with the caramel pan sauce. Top with orange segments and a scoop of vanilla ice cream. Garnish with a sprig of mint.

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.

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.

Steps:

• In a small bowl, combine rum, honey and cinnamon; set aside. Cut bananas in half lengthwise, leaving the peel on. , Place bananas cut side down on grill. Cover and grill over medium heat for 3 minutes. Turn and brush with honey mixture. Cover and grill until tender, 5-6 minutes. Peel bananas. Serve immediately with ice cream.

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.

Steps:

• Heat the oven to 220C/200C fan/gas 8. Toss the banana halves in an ovenproof dish with the sugar, maple syrup and rum or whisky. Sprinkle with a small pinch of salt, if you like.
• Bake for 15 mins, then remove from the oven. Heat the grill to high and grill the bananas for 3-5 mins, or until bubbling and caramelised. Spoon the bananas into bowls and scatter over the pecans. Serve with ice cream, and any of the caramelised syrup from the dish drizzled over the top.

Steps:

• Tip: to make your own superfine sugar, place the sugar in a clean coffee mill or mini-chopper. Blend until crystals are fine but still "sparkle". Be sure not to blend too long, or the sugar will turn to powdered sugar.
• Over low heat in a large, heavy pan, combine the sugar, rum, butter, lime zest and lime juice.
• Cook for a few minutes, stirring often to avoid burning. Cook until the sugar has dissolved.
• Add the bananas to the pan, turning to coat them with the sugar/rum mixture.
• Increase heat to medium, and cook the bananas for about 5 minutes or until the bananas are a beautiful golden color.
• Remove bananas from pan and cut in half lengthwise.
• For each serving, place two banana slices on a dessert plate. Serve with a scoop of vanilla ice cream and generous drizzle of the hot sugar/rum sauce.

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.

Steps:

• Preheat the oven to 180c.
• Cream the butter and sugar in a ProCook mixing bowl until soft and well incorporated then add the bananas. Add the eggs, slowly, 1 at a time and mix well. Add the mixed peel, pecans, bicarbonate of soda and rum, mix well.
• Fold in the flour then pour the mixture into a ProCook non-stick loaf tin. Bake for 45 minutes on a low shelf.

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.

Steps:

• Preheat oven to 350°F.
• Bring margarine to room temp and cream (beat) for a minute or two on medium speed. Slowly start adding the sugar followed by the pudding mix and vanilla. Cream for at least two minutes on medium speed and give the bowl a couple of scrape downs.
• Sift together flower, baking powder, soda and salt in a separate bowl. In another bowl mix the bananas and milk.
• On low speed start adding the flour mixture to the sugar mixture in four additions, alternating with the banana mixture until everything is mixed together and smooth.
• Blend in eggs one at a time until mixed, don't over mix.
• To bake in a 9x13" spray pan with Pam non stick cooing spray and bake approximately 35 to40 minutes or until it is slightly firm to the touch, it should have a nice golden yellow color to it, if it turns brown you've burned it. You may also use two 9" rounds or make cupcakes.
• Icing: Combine the cream, milk and vanilla in a small saucepan and bring to a simmer over medium-high heat. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Make sure the milk is hot enough to dissolve the flour or you will get chunks. You will also get chunks if you are not whisking hard enough. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
• Combine the butter and sugar and beat until the mixture is very fluffy, about 3 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy. Add 2 to 4 tablespoons of spiced rum depending on how strong you like it. I like a lot of rum in mine.
• Spread on cooled cake and enjoy!

Steps:

• Melt the 2 tbsp butter in a large skillet, over low heat.
• Add brown sugar; stir until melted.
• Add the halved bananas; saute for 10 mins, until JUST tender, turning once, (careful not to overcook, as bananas will get mushy).
• In a medium bowl, stir together the pint of icecream and the Rum.
• Remove the bananas from the skillet, along with the sugar juice.
• Transfer to serving dishes.
• Spoon the brown sugar juices over the bananas.
• Serve with the icecream/rum sauce.

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.