Jamaican Rummed Baked Bananas Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
• Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
• Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
• After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

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.
• Note : Galley Wench used only 1/2 cup of orange juice and it was perfect.

Steps:

• Peel and halve the bananas. Place a wooden stick into each half. Arrange in a shallow pan and cover halfway with rum. Let stand 10 minutes, flipping halfway through. Place on a baking sheet and place in the freezer. Freeze until frozen through and firm, at least 1 hour.
• Once the bananas are frozen, leave them in the freezer while preparing the chocolate and coconut. Toast the coconut in the microwave in 30 second increments, stirring occasionally, until evenly golden, about 2 minutes 30 seconds. Toss the flaky salt with the coconut.
• Combine chocolate and coconut oil and microwave until melted, about 1 minute. Lightly whisk until the chocolate and oil are combined.
• Line a baking sheet with parchment paper. Remove the bananas from the freezer and pat dry if wet. Working quickly, dip each banana in the chocolate, then sprinkle with the coconut and salt, and let dry for a couple of minutes. Serve immediately.

Steps:

• Puree the bananas, sugar, milk, and extract together in a blender until smooth. Pour the mixture evenly among 4 to 6 molds and freeze until solid.
• Unmold by first running a little cold water over outside of molds, then gently pulling the sticks.

Steps:

• Cut bananas in half lengthwise and place each on sheet of tinfoil large enough to cover it.
• Put your filling in each banana and wrap tightly in the tinfoil.
• Bake in hot oven, about 230 Celsius (450 Fahrenheit) for approximately 20 minutes, or (on inspection) skins have gone completely black.