Best Banana Rum Cream Recipes

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BANANA RUM CREAM PIE



Banana Rum Cream Pie image

This voluptuous rum-spiked pie will surprise you with its complexity-a hint of curry powder adds an elusive undertone that makes it particularly delicious.

Categories     Milk/Cream     Rum     Mixer     Dairy     Dessert     Bake     Freeze/Chill     Quick & Easy     Banana     Curry     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs from 9 (4 3/4 - by 2 1/4-inch) crackers
5 tablespoons unsalted butter, melted
1 teaspoon curry powder (preferably Madras)
1/4 teaspoon cinnamon
1/2 cup packed dark brown sugar
8 ounces cream cheese, softened
1 teaspoon finely grated fresh lemon zest
1 cup chilled heavy cream
4 teaspoons dark rum
4 firm-ripe bananas
Special Equipment
a 9-inch pie plate

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.
  • Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.
  • Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
  • Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.

BANANA-RUM-RAISIN ICE CREAM



Banana-Rum-Raisin Ice Cream image

Traditional rum-raisin-flavored ice cream is even more dreamy when fresh bananas are added into the mix.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Yield Makes 1 1/2 quarts

Number Of Ingredients 6

3/4 cup dark rum
3/4 cup golden raisins
1/2 cup sugar
4 soft-ripe medium bananas, coarsely chopped
1 can (14 ounces) sweetened condensed milk
2 cups cold heavy cream

Steps:

  • In a medium saucepan, combine rum, raisins, and sugar. Bring to a boil over medium-high, remove from heat, and let cool completely, 30 minutes.
  • In a food processor, combine bananas and condensed milk and process until smooth, 2 minutes. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 to 3 minutes. With a rubber spatula, gently fold banana mixture into whipped cream. Fold in rum-raisin mixture. Pour into a 5-by-9-inch loaf pan, cover with plastic, and freeze until firm, about 8 hours (or covered, up to 1 week).

Nutrition Facts : Calories 411 g, Fat 19 g, Fiber 1 g, Protein 5 g, SaturatedFat 12 g

BANANA CREAM PIE WITH RUM CARAMEL SAUCE



Banana Cream Pie with Rum Caramel Sauce image

I found this is in a "cooking with rum" article by the LCBO. I haven't tried it, but it looks absolutely decadent, so I couldn't resist posting it. Prep time is a guess.

Provided by Just Call Me Martha

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

3 cups milk
1 vanilla beans, split or 1 teaspoon vanilla extract
6 egg yolks
3/4 cup white sugar
1/3 cup flour
4 bananas, sliced 1/2 inch thick
2 tablespoons dark rum
2 tablespoons white sugar
1/2 cup water
2/3 cup white sugar
1/3 cup whipping cream
2 tablespoons rum
2 cups crushed ginger snaps
1/3 cup melted butter

Steps:

  • To make custard, bring milk to a boil over medium heat.
  • If using vanilla bean, add it, cover the pan and leave over low heat to infuse for 10-15 minutes.
  • Alternatively, add vanilla extract after milk boils.
  • Meanwhile, whisk egg yolks with sugar until creamy.
  • Whisk in flour.
  • Mix until well blended.
  • Strain milk, stirring gradually into egg yolk mixture.
  • Beat together.
  • Return mixture to a clean pot.
  • Bring to boil, stirring constantly.
  • If lumps form as it thickens, whisk until custard is smooth.
  • Bring to boil and then simmer 1 minute.
  • Cool to room temperature and put plastic wrap on top of custard to that a skin doesn't form.
  • For caramel sauce, combine water and sugar in small, heavy, deep pot.
  • Place over high heat.
  • Boil, without stirring, until golden caramel colour (About 7 minutes).
  • Remove from heat and immediately stir in cream and rum carefully because mixture will bubble up.
  • Set aside to cool.
  • Preheat oven to 350 degrees.
  • Combine crushed cookies and butter and pat into 9" pie plate.
  • Bake 10 minutes and cool.
  • To assemble: Combine bananas, rum and sugar.
  • When custard is cold, fold bananas into it.
  • Spoon into ginger crust.
  • Serve drizzed with caramel sauce.

Nutrition Facts : Calories 670, Fat 23.5, SaturatedFat 11.8, Cholesterol 188.3, Sodium 480.4, Carbohydrate 104.6, Fiber 2.9, Sugar 57.1, Protein 9.5

BANANA-RUM MACADAMIA FLAMBE WITH BROWN SUGAR ICE CREAM



Banana-Rum Macadamia Flambe with Brown Sugar Ice Cream image

Provided by Ming Tsai

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 17

4 bananas, split into 3 equal parts (lengthwise along the stem), cut into 2-inch pieces
1/2 cup halved macadamia nuts
1/2 cup rum
2 tablespoons butter
4 martini glasses
Brown Sugar Ice Cream, recipe follows
Banana Chips, for garnish, recipe follows
3 cups milk
1 cup brown sugar
1 vanilla bean, preferably Tahitian, split lengthwise and scraped
3/4 cup egg yolks (from 5 to 6 large eggs)
1 cup, plus 2 tablespoons sugar
2 cups heavy cream
1 banana (firm, but not green), sliced lengthwise into 1/16 inch strips
4 ounces lemon juice
1/2 cup sugar
2 ounces water

Steps:

  • Heat a medium non-stick skillet over high heat. Add the butter and swirl to coat the pan. When the butter shimmers, add the bananas and the macadamias and saute, stirring, until golden brown, about 8 to 10 minutes. Deglaze the pan with the rum and then flambe the bananas and the macadamias. When the flames are extinguished remove the pan from the heat.
  • Place a scoop of the Brown Sugar Ice Cream in a martini glass. Coat the ice cream with the warm flambe sauce and garnish with a banana chips.
  • In non-reactive medium saucepan, combine the milk, brown sugar, vanilla bean, and heat over medium heat until scalded. Turn the heat to low and simmer until the mixture is reduced by 1/3, about 15 minutes. Remove from the heat and allow to steep at least 1 hour, refrigerated, and preferably overnight: the longer it steeps the more flavor will develop. Strain the mixture, return the milk to the saucepan, and bring just to the point of boiling.
  • Meanwhile, fill a medium bowl with cold water and add ice. In a non-reactive medium bowl, combine the yolks and the sugar and whisk to blend. Add 4 ounces of the scalded milk mixture to the yolk mixture, mix well, and transfer the tempered yolk mixture to the saucepan. Cook over medium heat, whisking, until thickened, about 5 minutes. Do not overcook or the eggs will scramble.
  • Strain the mixture into a medium bowl, and place it in the bowl of ice water to cool. When cool, add the cream, and stir to blend. Freeze in an ice cream maker following the manufacturer's instructions. Do not over harden; the ice cream should have a soft consistency. Transfer to the freezer.
  • After slicing the banana, peel off the rind and place the strips on a baking sheet lined with parchment paper. In a small mixing bowl, whisk the lemon juice, sugar, and water together. Brush the banana pieces with the lemon mixture. Place in a pre-heated 200-degree oven and bake for about 2 hours. As the banana pieces are heated they will darken slightly. After 2 hours, remove from the oven and let cool to allow the banana chips to become firm.

BANANA RUM CAKE WITH CAPTAIN MORGANS SPICED RUM CREAM CHEESE FROSTING RECIPE - (4.4/5)



Banana Rum Cake with Captain Morgans Spiced Rum Cream Cheese Frosting Recipe - (4.4/5) image

Provided by Jomamma

Number Of Ingredients 19

Cake
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs, room temperature
2 tablespoons Captain Morgan's Spiced Rum
1 tablespoon vanilla extract
4 ripe medium bananas, smashed
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
Frosting
8 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla
2 teaspoons Captain Morgans Spiced Rum
1 - 1 1/2 lbs powdered sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F. Prepare 9×13 pan with butter and flour. Cream butter and sugar on low speed in the bowl of an electric mixer or stand mixer. Add eggs, mix well. Add rum and vanilla. Beat well to combine. Add flour, baking soda and salt. Mix until combined. Add bananas and beat until completely combined. Pour into prepared pan. Bake for 22-25 minutes or until a toothpick inserted in comes out with moist crumb. Allow to cool. In the bowl of a stand mixer combine cream cheese and butter. On medium speed beat until light and fluffy. Add vanilla, rum, cinnamon, and nutmeg. Beat until well combined. With the mixer on low, add salt and powdered sugar (starting with about 1 pound and increasing as necessary to get a light fluffy frosting. Frost the cake. Serve and enjoy!

VANILLA ICE CREAM WITH KIWI AND BANANA IN LIME RUM SYRUP



Vanilla Ice Cream with Kiwi and Banana in Lime Rum Syrup image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 7

1 cup water
1/4 cup sugar
1 tablespoon dark rum
1/4 teaspoon freshly grated lime zest
1 kiwi, peeled, quartered lengthwise, and cut into 1/4-inch-thick pieces
1 small banana
vanilla ice cream

Steps:

  • In a small saucepan simmer water with sugar, rum, and zest 5 minutes. add kiwi and simmer 2 minutes. Cut banana into 1/4-inch slices and simmer in syrup 30 seconds. Transfer fruit with a slotted spoon to a bowl. Boil syrup until reduced to about 1/2 cup and stir in fruit.
  • Serve fruit and syrup over ice cream.

BANANA RUM ICE CREAM



Banana Rum Ice Cream image

Categories     Milk/Cream     Rum     Chocolate     Fruit     Dessert     Banana     Spring     Gourmet

Yield Makes about 1 1/2 quarts

Number Of Ingredients 9

3/4 cup sugar
1 tablespoon cornstarch
2 large egg yolks
1 large whole egg
2 cups milk
3 tablespoons dark rum
1 teaspoon vanilla
1 cup well-chilled heavy cream
5 bananas (about 1 1/2 pounds)

Steps:

  • In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute. Add the rum, boil the custard for 1 minute more, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Chill the custard until it is cold and stir in the vanilla and the cream. In a food processor purée the bananas, stir the purée into the custard , and chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions.

BANANA-RUM ICE CREAM



Banana-Rum Ice Cream image

Provided by Rich Keil

Categories     Milk/Cream     Rum     Ice Cream Machine     Dessert     Frozen Dessert     Banana     Fall     Summer     Bon Appétit     Oklahoma

Yield Makes about 2 quarts

Number Of Ingredients 8

1 1/2 cups whipping cream
1 1/2 cups half and half
6 large egg yolks
2/3 cup sugar
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1 pound ripe bananas (about 3 medium), peeled
2 tablespoons fresh lemon juice

Steps:

  • Pour cream and half and half into heavy medium saucepan. Bring mixture just to simmer. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to same saucepan and stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain custard into clean large bowl. Stir in rum and vanilla. Refrigerate until cold, about 2 hours.
  • Puree bananas and lemon juice in processor until smooth. Stir into custard. Process in ice cream maker according to the manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 3 days ahead.)

GRANNY SMITH APPLES WITH CRISPY BANANA AND RUM ICE CREAM



GRANNY SMITH APPLES WITH CRISPY BANANA AND RUM ICE CREAM image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 green plantain
1/4 cup raisins
1/4 cup raspberries
1/4 cup strawberries
2 tablespoons brandy
1 cup heavy cream
4 Granny Smith apples, sliced
2 tablespoons brown sugar
2 tablespoons apple flavored liqueur
2 tablespoons butter
1 pinch each nutmeg and cinnamon
1 teaspoon mint coulis
Pinch raspberry powder

Steps:

  • Peel banana and slice on a mandoline or by hand into very thin slices, lengthwise. Fold ends of banana together to make a circle. Pinch and put in deep fat fryer until golden brown.
  • Remove and drain on paper towels. Set aside.
  • Saute raisins, raspberries and strawberries. Add brandy and reduce. Finish with heavy cream.
  • Heat saute pan, add apples, brown sugar. Deglaze with apple liqueur. Cook until still firm. Add whole butter, cinnamon, and nutmeg.
  • Put crispy banana ring in the center of each dish. Fill with apples. Put a scoop of rum ice cream on top. Lace fruit compote around. Combine 2 tablespoons sugar with 2 tablespoons of water. Heat until syrupy. Puree with 6 fresh mint leaves. Garnish with mint coulis and raspberry powder.

BANANA NAPOLEON WITH RUM CREAM



Banana Napoleon with Rum Cream image

Provided by Food Network

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 9

6 pieces store bought puff pastry, each 3 by 4-inches
1 cup heavy (whipping) cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons dark rum
4 to 5 medium bananas
1 tablespoon lime juice
1 tablespoon orange juice
1 cup store bought caramel sauce

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the puff pastry on parchment lined baking sheets, 1/2-inch apart. Place parchment on top of the dough and then on a wire rack or baking sheet on top. Bake until golden brown, about 15 minutes. (If you are using a baking sheet on top, you will have to remove the baking sheet to see if the puff is done.) Cool to room temperature. Slice each piece of puff pastry in 1/2 horizontally along the 4-inch side.
  • Whisk the cream, sugar, vanilla extract, and rum in a large bowl until soft peaks form.
  • Slice the bananas 1/2-inch thick on a bias. Place them in a bowl and mix in the lime and orange juices.
  • Place some bananas and a little rum cream on each of 6 plates. Place a piece of puff pastry on top. Place the remaining bananas and rum cream on the puff. Drizzle warm caramel sauce over and around the bananas. Top with a second piece of puff. Serve immediately.

BANANA RUM CREAM



Banana Rum Cream image

Make and share this Banana Rum Cream recipe from Food.com.

Provided by Alia55

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

1 1/2 ounces dark rum
1/2 ounce creme de banane
1 ounce light cream

Steps:

  • In a shaker half-filled with ice cubes, combine all of the ingredients.
  • Shake well.
  • Strain into a cocktail glass.

Nutrition Facts : Calories 153.9, Fat 5.5, SaturatedFat 3.4, Cholesterol 18.9, Sodium 11.8, Carbohydrate 1.1, Protein 0.8

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