Best Banana Napoleon With Rum Cream Recipes

RUM BANANA SAUCE

Rum Banana Sauce image

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

Ingredients

3/4 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
2 tablespoons maple syrup
2 large bananas, cut into 1/2-inch slices
1/2 teaspoon rum extract
Vanilla ice cream

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 NAPOLEON

Banana Napoleon image

Make and share this Banana Napoleon recipe from Food.com.

Provided by That is Dr House to

Categories Dessert

Time 18m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 quarts water
8 wonton wrappers, each about 3 inches square
2 teaspoons canola oil
1 1/2 tablespoons confectioners' sugar
1 teaspoon confectioners' sugar
2 teaspoons grated lemon rind
2 tablespoons lemon juice
1/4 cup peach preserves
2 tablespoons dark rum
2 ripe bananas

Steps:

Preheat the oven to 375°F.
Boil water. Drop the wonton wrappers in one at a time and bring water back to a boil. Boil for about a minute and a half then drain carefully and return wrappers to pot. Fill pot with cold water.
Brush a cookie sheet with oil. Carefully lift wrappers from water shake off as much water as you can and arrange on sheet. (NOW you know why we used cold water don't you?).
Place 1 1/4 tbsp of sugar into sieve and top wrappers.
Cook for 16 to 18 minutes. They should be nicely browned, crisp and glazed. Now remove wrappers from sheet to a cooling rack carefully with thin spatula.
Mix the lemon rind, lemon juice, peach preserves, and rum in a bowl large enough to hold the bananas.
Peel the bananas, first cut them in half crosswise, then into 1/3-inch lengthwise slices.
Add them to the bowl, and mix gently to coat the banana slices with the sauce.
When you go to serve place a wonton crisp on each of the four dessert plates then divide the banana mixture among the plates, spoon on top of the crisps.
Place the remaining wonton crisps on top of the bananas, sprinkle the remaining teaspoon of sugar on top.
Serve immediately.