BAKED RUM BANANAS
The Spanish carried bananas with them to the New World in the 1500s, planting the root corms in Central America and the Caribbean islands, where they flourished. With its proximity to Cuba, the Florida Keys encountered the fruit long before the mainland did. Bananas weren't formally introduced to Americans until the 1878 Philadelphia Centennial Exhibition, where, wrapped in foil, they were sold for 10 cents each. From "The Florida Keys Cookbook" and posted for ZWT5.
Provided by kitty.rock
Categories Dessert
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
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.
DATE, BANANA & RUM LOAF
A tasty cake with no added fat or sugar - try it to believe it. Plus it's easily made gluten-free
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line a 900g/2lb loaf tin with non-stick baking paper, using a little oil to make it stick. Put the dates into a small pan with 200ml boiling water and simmer for 5 mins. Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of the date liquid and whizz until smooth. Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the date purée and rum, and stir until combined.
- Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the tin (it will be quite full), then top with the remaining pecans and the banana chips and sugar, if using. Bake for 1 hr until golden and crusty and a skewer comes out clean. Cool completely before cutting into slices.
Nutrition Facts : Calories 310 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.39 milligram of sodium
FLOURLESS BANANA HONEY CAKE
This is a gluten-free and sugar-free recipe. Hope you enjoy! Any suggestions to improve it are welcome.
Provided by Zombie
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place bananas on a baking sheet and prick peels with a fork.
- Bake bananas in the preheated oven until peels turn black and flesh is very tender and mushy, 15 to 20 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
- Split banana peels with a sharp knife and transfer flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in egg yolks 1 at a time. Add walnuts, cinnamon, nutmeg, and allspice to the batter.
- Beat egg whites with salt in a glass, metal, or ceramic bowl until soft peaks form.
- Fold beaten egg whites into the batter. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Invert onto a plate and let cool.
Nutrition Facts : Calories 186.3 calories, Carbohydrate 23.1 g, Cholesterol 61.4 mg, Fat 10.2 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 1.8 g, Sodium 43.9 mg, Sugar 17.4 g
HEALTHY RUM, BANANA AND DATE LOAF CAKE (FLOURLESS, FAT FREE AND
BBC Good Food magazine has just started a new series called Eat Well and this was in the first issue. It's incredible! I made it and gave it to my parents without telling them it was healthy and my dad said it was the best fruitcake he'd tasted. It's really moist and yummy. It also works well with substitutions- I tried ground almonds for the cornmeal and chopped glace cherries for the raisins which came out really nice.
Provided by RainbowBubbles
Categories Quick Breads
Time 1h15m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 180 degrees Celcius,160 degrees for fan oven. Line a 2lb loaf tin with non-stick baking paper. Put dates in a small saucepan with 200ml boiling water and simmer for 5 minutes Drain the liquid into a jug and put the dates in a food processor (or liquidize- I used a stick blender). Add the bananas and 100ml of the date liquid and puree. Mix the nuts, dried fruit, cornmeal, spice and baking powder in a large bowl. Add the date mixture and stir until combined.
- Whisk the egg whites to soft peaks and fold into cake mixture. Tip into the tin (it will be quite full), then top with banana chips and sprinkle with extra sugar if using. Bake for 1 hour until golden and crusty and a skewer comes out clean. If it's browning too fast, cover with foil. Cool completely before slicing.
Nutrition Facts : Calories 355.6, Fat 6.8, SaturatedFat 0.7, Sodium 93.8, Carbohydrate 74.5, Fiber 6.1, Sugar 50.1, Protein 4.8
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.
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