Hurricane Bananas Recipes

Steps:

• Place ingredients into a cocktail shaker with ice and mix well.
• Pour into a tall glass or hurricane glass and garnish with fruit, if desired.

Steps:

• Insert 1 ice pop stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.
• Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Place the peanut butter-covered bananas back in the freezer for 30 to 45 minutes.
• Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Dip each frozen banana in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll the dipped bananas in the chopped peanuts and place on the wax paper covered baking sheet; freeze until the chocolate is firm, about 1 to 2 hours.

Steps:

• Melt butter with oil in a 12-inch nonstick skillet over moderate heat, then stir in raisins, zest, brown sugar, ginger, cinnamon stick, and cloves until sugar is dissolved. Add bananas and cook, turning frequently, until lightly browned, about 5 minutes.
• Stir together guava nectar, vinegar, and molasses and pour over bananas. Simmer, stirring gently, until sauce is thickened, about 30 seconds. Discard cinnamon stick and cloves and serve bananas warm.