HONEY-RUM GRILLED BANANAS
These grilled bananas are the perfect dessert following a cookout. My family was skeptical at first, but everyone tried the recipe and they all agreed it was delicious. I use coconut rum from the Bahamas. -Lori Wendt, Mahomet, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 155 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 1g protein.
BANANAS GRILLED IN THEIR PEELS WITH A HONEY-RUM GLAZE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories dessert
Time 13m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat a grill. In a bowl, blend rum, honey, and cinnamon. Reserve.
- Over direct medium heat, grill bananas, cut side down for 3 minutes, or until the bananas develop visible grill marks.
- Turn bananas and brush with honey-rum mixture. Continue grilling, with lid down, for 5 minutes, or until bananas are cooked throughout.
- Remove, discard peel, and serve immediately with ice cream.
GRILLED BANANAS AND APRICOTS WITH WALNUT COOKIES AND CARAMEL RUM SAUCE
Steps:
- Preheat oven to 350 degrees F. Put all dry ingredients in a food processor, including walnuts and pulse until combined. Whisk together the egg yolk and water in a small bowl. Add the butter to the dry ingredients and cut the butter into the mixture by pulsing. Add the yolk and water and pulse until the dough just comes together. Remove dough to a flat surface and gently knead until it comes together into a cohesive mass. Wrap and chill in the refrigerator for at least 30 minutes. Roll the dough out on a lightly floured surface to 1/8-inch thickness. Cut the dough into 4-inch circles. Transfer the circles to a baking sheet and bake until lightly browned, about 12 to15 minutes. Let cool on a baking rack.
- Melt the butter in a small saucepan on top of the grill. Add the sugar, cinnamon and salt and pepper and stir until the sugar is dissolved. Sprinkle fruit with salt and pepper. Grill the fruit on both sides, brushing with the butter mixture, until just cooked through. Remove the fruit to a platter.
- Combine sugar and water. Cook over medium heat until sugar caramelizes to a dark golden brown. Slowly add the butter, then cream and whisk until smooth. Strain the sauce into a bowl and whisk in the rum. Keep warm.
- Arrange grilled fruit on top of the cookies. Drizzle with the sauce and serve with vanilla ice cream or freshly whipped cream.
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.
GRILLED BBQ BANANAS WITH RUM
Make and share this Grilled BBQ Bananas With Rum recipe from Food.com.
Provided by Oolala
Categories Dessert
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 293.1, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 88.5, Carbohydrate 41, Fiber 3.1, Sugar 27.9, Protein 1.4
GRILLED BANANA SPLITS WITH HOT FUDGE AND RUM CARAMEL SAUCE
Everyone loves banana splits. But, hey, when the bananas are grilled to caramelized perfection and then topped with goodies -- watch out! This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Provided by Martha Stewart
Categories Holiday Planning & Ideas Labor Day
Number Of Ingredients 9
Steps:
- Preheat a grill to high, and lightly oil the grill grate.
- Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.
- Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.
GRILLED BANANAS WITH RUM ICE CREAM AND MEXICAN HOT CHOCOLATE SAUCE
Provided by Reed Hearon
Categories Milk/Cream Rum Ice Cream Machine Chocolate Egg Fruit Dessert Frozen Dessert Banana Summer Grill Grill/Barbecue Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 15
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.
BANANAS IN BROWN SUGAR AND RUM
Be very careful to stand away from the stove when you add the rum -- the flames will be brief but dramatic.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
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.
GRILLED BANANAS FOSTER
I worked at a Bed and Breakfast a few years back and Bananas Foster was a dessert that they often served with dinner. This wonderful version can be prepared on your outdoor grill. Once it is grilled, just add ice cream and you have a heavenly dessert without heating up your kitchen. - Kathleen Hedger, Fairview Hts, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the brown sugar, butter and rum. Cut bananas into 1-in. slices; place each banana on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Top with brown sugar mixture. Fold foil around banana mixture; seal packets tightly., Grill, covered, over medium heat for 7-9 minutes or until bananas are tender. Open foil carefully to allow steam to escape. Serve with ice cream.
Nutrition Facts : Calories 423 calories, Fat 19g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 142mg sodium, Carbohydrate 60g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.
RUM BANANA SAUCE
Remember to save room for dessert! This sauce is delicious served over ice cream. It's so good, you'll be tempted to forget the ice cream altogether! Katherine Desrosiers - Trail, British Columbia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 397 calories, Fat 17g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 104mg sodium, Carbohydrate 63g carbohydrate (54g sugars, Fiber 2g fiber), Protein 1g protein.
BANANA BREAD PANCAKES WITH GRILLED MAPLE RUM BANANAS RECIPE BY TASTY
If you love banana bread, these banana bread pancakes are a must-try! With caramelized grilled bananas and a to-die-for maple rum sauce, these pancakes make the most satisfying brunch.
Provided by Rachel Gaewski
Categories Breakfast
Time 45m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 200°F (95°C).
- Make the pancakes: In a small bowl, combine ground flax meal and cold water. Stir well. Set aside to gel for 10 minutes while you prepare the rest of the batter.
- In a large bowl, use the back of a fork to mash the banana until smooth. Add the nondairy milk, maple syrup, apple cider vinegar, coconut oil, vanilla, and flax egg and whisk to combine.
- Sift in the all-purpose flour, buckwheat flour, baking powder, baking soda, and salt. Using a spatula, stir well until there are no dry spots remaining.
- Heat a griddle pan to 350°F (180°C). If using stovetop, place a frying pan over medium heat. Lightly grease the griddle or pan with nonstick spray.
- Working in batches, use a ½ cup (120 ml) measure to scoop the batter onto the hot griddle. Cook the pancakes for 3-4 minutes, until bubbles form all over the surface and the bottom is golden brown and releases easily from the pan. Flip and cook for another 3-4 minutes on the other side, until golden brown and completely cooked through. Repeat with the remaining batter.
- Place the cooked pancakes on a baking sheet and transfer to the oven to keep warm while you prepare the rest of the ingredients.
- Make the grilled bananas: Increase the griddle temperature to 375°F (190°C). If using stovetop, place a frying pan over medium-high heat.
- In a medium bowl, mix together the melted butter and maple syrup.
- Brush each banana segment all over with the melted butter mixture. Working in batches, grill the bananas for 2-3 minutes on one side, then flip and grill for another 1-2 minutes, until golden brown grill marks appear and the banana is soft. Set aside until ready to serve.
- Make the maple rum sauce: Add the walnuts to a small saucepan and turn the heat to medium-high. Toast the walnuts for about 1 minute, until fragrant and beginning to brown, then remove from the pan and set aside.
- To the same saucepan, add maple syrup and brown sugar and cook until the brown sugar is melted and beginning to bubble, 3-4 minutes. Add the toasted walnuts and 6 tablespoons of butter to the pan and cook until the butter melts.
- Reduce the heat to medium-low and add the rum. Cook for 1-2 minutes, until the alcohol cooks off. Remove the pot from the heat and add the remaining 2 tablespoons of butter and the salt. Stir to melt the butter. Let the sauce cool for 10 minutes before serving.
- To serve, top the warm pancakes with the grilled bananas and maple rum sauce.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 91 grams, Fat 46 grams, Fiber 6 grams, Protein 8 grams, Sugar 47 grams
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EASY RUM-GLAZED GRILLED BANANAS | MOTHER WOULD KNOW
From motherwouldknow.com
5/5 (3)Estimated Reading Time 5 mins
- Fire up the grill. If using charcoal, the briquets should be red hot. For gas, the temperature should be about 325 degrees F.
- Mix the brown sugar, salt, cinnamon and nutmeg. Gently heat the butter and brown sugar mixture just until the butter is melted. Add in the rum and stir until the mixture is well combined.
- Cut the ends of the bananas off and slice the bananas (skin still on) in half lengthwise. Place the halves on the grill, cut side down, and grill them covered for approximately 3 minutes. The cut (grilled) side should be well browned.
- Gently turn the banana halves over with grilling tongs or a long-handled spatula, and brush each half two or three times, with the rum glaze. Cover and continue grilling for about another 5-6 minutes.
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