Best Rum Banana Sauce Recipes

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BANANA BREAD PUDDING WITH RUM SAUCE



Banana Bread Pudding with Rum Sauce image

Categories     Rum     Fruit     Dessert     Bake     Kwanzaa     Raisin     Banana     Pecan     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 17

BANANA BREAD PUDDING:
1/3 cup raisins or currants
2 tablespoons plus 1/4 cup dark rum
2 tablespoons (1/4 stick) butter
3 bananas, peeled, halved crosswise and then lengthwise
5 tablespoons sugar
2 cups whipping cream
4 large eggs
1 teaspoon vanilla extract
8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips
1/2 cup chopped toasted pecans (about 2 ounces)
RUM SAUCE:
1/4 cup (1/2 stick) unsalted butter
1/2 cup whipping cream
1/2 cup packed dark brown sugar
Pinch of salt
2 tablespoons dark rum

Steps:

  • FOR BANANA BREAD PUDDING:
  • Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
  • Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
  • Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
  • Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
  • MAKE RUM SAUCE (Makes about 1 cup):
  • Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

CARAMELIZED BANANA WITH RUM SAUCE



Caramelized Banana with Rum Sauce image

Categories     Rum     Nut     Dessert     Sauté     Quick & Easy     Banana     Gourmet

Yield Makes 1 serving

Number Of Ingredients 9

2 teaspoons unsalted butter
1 banana, halved lengthwise, then crosswise
2 teaspoons packed brown sugar
2 tablespoons rum (preferably dark)
2 teaspoons water
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
2 tablespoons sliced or chopped nuts, toasted
Accompaniment: vanilla ice cream

Steps:

  • Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
  • Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
  • Serve banana hot, sprinkled with nuts.

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

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 COCONUT BREAD PUDDING WITH RUM SAUCE



Banana Coconut Bread Pudding with Rum Sauce image

If you like bananas, coconut, and rum, then this is a dessert for you. A good way to use up ripe bananas. Instead of the sauce, serve warm with vanilla ice cream or whipped cream.

Provided by Martina

Categories     Dessert

Time 1h20m

Yield 9 serving(s)

Number Of Ingredients 16

6 slices whole wheat bread, cut into big cubes,toasted (approx, 6 cups)
3 eggs, beaten
3 ripe bananas, mashed
1 teaspoon ground cinnamon
11 ounces sweetened condensed milk
1/2 cup flaked coconut
2 tablespoons butter, melted
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup chopped walnuts or 1/2 cup pecans
2 tablespoons butter
1 tablespoon flour
2 tablespoons packed brown sugar
1/2 cup whipping cream
2 tablespoons milk
2 tablespoons rum or 1 tablespoon rum extract

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
  • Stir well to combine.
  • Leave sit for 15 minutes.
  • Pour mixture into greased 9x9 inch pan.
  • Sprinkle nuts evenly over top.
  • Bake for 45-50 minutes or until knife inserted in centre tests clean.
  • For sauce: Melt butter in saucepan, stir in flour.
  • Add brown sugar, cream and milk.
  • Bring to boil, lower heat and simmer until thickened.
  • Remove from heat and stir in rum.
  • Serve warm with pudding.
  • If sauce becomes too thick, thin with a small amount of milk.

BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE



Banana-Eggnog Bread Pudding with Rum Sauce image

Make and share this Banana-Eggnog Bread Pudding with Rum Sauce recipe from Food.com.

Provided by JamesDeansGirl

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 13

1 loaf good-quality white bread or 1 loaf raisin bread, cut into cubes (1 pound)
2 medium ripe bananas, sliced
3 1/2 cups prepared eggnog (not in a can)
4 eggs
1/4 cup sugar
1/4 teaspoon nutmeg
1 cup packed light brown sugar or 1 cup dark brown sugar
1/2 cup heavy cream
1/4 cup dark corn syrup
2 tablespoons butter
1/2 teaspoon rum extract
powdered sugar, for serving
vanilla ice cream, for serving

Steps:

  • MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
  • Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
  • In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
  • Pour over the bread cubes; let stand 5 minutes.
  • Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
  • Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
  • Cook over medium heat, stirring constantly, until the mixture boils and thickens.
  • Reduce heat to low; simmer for 5 minutes, stirring constantly.
  • Stir in the rum extract; serve sauce warm.
  • Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.

Nutrition Facts : Calories 409.6, Fat 14.2, SaturatedFat 7.6, Cholesterol 132.9, Sodium 382.4, Carbohydrate 63.4, Fiber 1.5, Sugar 34.2, Protein 8.5

CARAMELIZED BANANA RUM BREAD PUDDING & CHOCOLATE RUM SAUCE



Caramelized Banana Rum Bread Pudding & Chocolate Rum Sauce image

I couldn't resist this, it looks so appealing and so good. I found this online at joycesfinecooking.com. Allow time for setting which is 30 minutes.

Provided by Manami

Categories     Dessert

Time 1h

Yield 1 baking dish, 8 serving(s)

Number Of Ingredients 17

1 challah or 1 egg bread, sliced into 1/2-inch slices and toasted
2 tablespoons melted butter
6 eggs
2 cups whole milk
2 cups 18% cream
1/2 cup granulated sugar
1/2 teaspoon cinnamon
grated nutmeg
1 teaspoon vanilla or 1 vanilla bean, scraped
1 pinch salt
1/4 cup butter or 1/4 cup margarine
1/3 cup sugar
4 medium ripe bananas, sliced
2 tablespoons rum
4 ounces bittersweet chocolate, finely chopped
3/4 cup milk
3 tablespoons dark rum

Steps:

  • BREAD PUDDING:.
  • Preheat oven to 325°F.
  • Brush 5 slices with butter and set aside.
  • Break remaining bread up into bite size pieces.
  • Brush a 10"x12-1/2" baking dish with butter.
  • Combine eggs, milk, cream, sugar and spices in medium bowl.
  • Whisk to combine and set aside.
  • In a large skillet, heat butter or margarine and add sugar.
  • Cook for 2-3 minutes, until golden caramel forms.
  • Add the banana slices and toss over high heat for 2 minutes or until just soft and golden.
  • Add rum remove from heat and cool.
  • Arrange broken bread in baking dish and spoon bananas on top.
  • Cover with buttered bread slices, in a single layer, and pour egg mixture over top.
  • Press bread down evenly and let stand for 30 minutes.
  • Bake for 35-45 minutes or until puffed and golden, but custard is still moist in center.
  • CHOCOLATE RUM SAUCE:.
  • Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts.
  • Bottom of bowl should not be touching the water.
  • Stir until smooth and serve warm with pudding.
  • Enjoy!

Nutrition Facts : Calories 511.3, Fat 33.7, SaturatedFat 19.9, Cholesterol 238, Sodium 207.3, Carbohydrate 40.5, Fiber 1.6, Sugar 31.4, Protein 9.4

GRILLED BANANA SPLITS WITH HOT FUDGE AND RUM CARAMEL SAUCE



Grilled Banana Splits with Hot Fudge and Rum Caramel Sauce image

Everyone loves banana splits. But, hey, when the bananas are grilled to caramelized perfection and then topped with goodies -- watch out! This recipe is from"Emeril at the Grill" by Emeril Lagasse.

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Labor Day

Number Of Ingredients 9

6 firm-ripe unpeeled bananas, halved lengthwise
6 tablespoons honey
12 tablespoons (3/4 cup) packed light-brown sugar
Vanilla ice cream, for serving
Hot Fudge Sauce, for serving
Rum Caramel Sauce, for serving
2 cups lightly sweetened whipped cream, for serving
Finely chopped roasted lightly salted peanuts, for serving
6 maraschino cherries, for serving

Steps:

  • Preheat a grill to high, and lightly oil the grill grate.
  • Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.
  • Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.) Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.

BANANA CINNAMON PANCAKES WITH BUTTER RUM SAUCE



Banana Cinnamon Pancakes With Butter Rum Sauce image

This is one of my favorite pancake recipes. The butter rum sauce provides a grown-up, Carribean flavor to this childhood favorite. You can leave out the rum or use rum extract, however, the dark rum provides a nice flavor.

Provided by swissms

Categories     Breakfast

Time 25m

Yield 12 pancakes, 4-6 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 pinch salt
1 cup milk
1/4 cup packed light brown sugar
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup mashed ripe banana (2-3 bananas)
1 tablespoon vegetable oil
1 tablespoon butter, melted
1/2 cup pure maple syrup
1 tablespoon unsalted butter
2 tablespoons dark rum

Steps:

  • Pancakes:.
  • Combine dry ingredients in a large bowl.
  • In a separate bowl mix together milk, sugar, 2 T oil, egg, and vanilla. Add to the dry ingredients and stir until the mixture is almost smooth.
  • Fold the bananas into the batter.
  • Let rest, loosely covered, for 20 minutes.
  • Combine the melted butter and 1 T oil. Put small amount in skillet.
  • For each pancake, pour ¼ cup batter. Cook over medium heat. Serve with butter rum sauce.
  • Butter Rum Sauce:.
  • Combine all the ingredients into a glass measuring cup. Cook on medium power in microwave for 2 minutes. Stir and serve hot.

BANANA-WALNUT SPRING ROLLS WITH CARAMEL-RUM SAUCE



Banana-Walnut Spring Rolls with Caramel-Rum Sauce image

Categories     Rum     Dairy     Fruit     Dessert     Fry     Banana     Walnut     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

For sauce
1 cup sugar
1/2 cup water
3/4 cup whipping cream
1 1/2 tablespoons dark rum
For Rolls
12 spring roll wrappers
3 small bananas, peeled, quartered lengthwise, trimmed to 4 inches
1/4 cup toffee bits (such as Skor)
1/4 cup finely chopped toasted walnuts
Vegetable oil (for deep-frying)
Powdered sugar
Chinese five-spice powder

Steps:

  • Make sauce:
  • Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Reduce heat to low. Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve. Remove from heat. Mix in rum. (Can be made 1 day ahead. Chill. Before serving, rewarm over low heat, stirring occasionally.)
  • Make rolls:
  • Arrange 4 spring roll wrappers on work surface (keep remainder covered). Place 1 banana piece diagonally across 1 corner of each wrapper. Brush opposite corner with water. Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts. Fold in wrapper corner closest to banana. Roll wrapper over banana once, then fold in sides and roll up as for egg roll, pressing ends to seal. Repeat filling and rolling remaining wrappers. (Can be made 2 hours ahead. Cover and chill.)
  • Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil to 375°F. Working in batches, fry rolls in oil until deep golden brown, turning frequently, about 3 minutes per batch. Using slotted spoon, transfer rolls to paper towels and drain. Arrange 2 rolls on each plate. Sift powdered sugar over. Sprinkle with five-spice powder. Drizzle caramel sauce around rolls and serve.

BANANA CREPES WITH BROWN SUGAR RUM SAUCE



Banana Crepes With Brown Sugar Rum Sauce image

Garnish these delicious banana crepes with the brown sugar rum sauce and a few pecans, berries, or more slices of banana and some cinnamon sugar. The prep time is really chill time. From: Southern U.S. Cuisine

Provided by Annacia

Categories     Breakfast

Time 1h20m

Yield 8 crepes

Number Of Ingredients 17

2 large eggs
3/4 cup milk
1/2 cup all-purpose flour
2 tablespoons melted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon vanilla
1 cup brown sugar, packed
2 tablespoons dark corn syrup
2 tablespoons rum
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla
4 -5 bananas
cinnamon sugar
berries, pecans (or more)

Steps:

  • In a blender, blend eggs with milk.
  • Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
  • Blend until smooth.
  • Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
  • To cook, heat a lightly buttered 7" or 8" crepe pan.
  • Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
  • Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
  • Cook for a few seconds, just until lightly browned.
  • Place on a plate and repeat with remaining batter.
  • If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
  • MAKE THE SAUCE:
  • In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
  • Bring to a boil; reduce heat and simmer for 2 minutes.
  • The mixture will foam, so be careful it doesn't boil over.
  • Set aside and let cool to room temperature.
  • Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
  • If desired, sprinkle with a few berries, extra slices of banana, or pecans.
  • Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
  • Makes about 8 crepes, depending on size.

Nutrition Facts : Calories 340.4, Fat 11.8, SaturatedFat 6.9, Cholesterol 84.9, Sodium 165.4, Carbohydrate 54.9, Fiber 1.8, Sugar 38.4, Protein 4

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 WALNUT BREAD PUDDING/BUTTERY RUM SAUCE



Banana Walnut Bread Pudding/Buttery Rum Sauce image

Wonderful! Long list of ingredients but it is all laid out carefully! Easy to follow. Recipe courtesy Emeril Lagasse, 2005.Inactive prep time - 45 minutes.Show: Emeril Live Episode: Blues Brunch

Provided by Manami

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 21

5 tablespoons unsalted butter
8 cups day-old white bread, such as French (toast if fresh) or 8 cups Italian bread, cut into 1-inch cubes (toast if fresh)
2 cups heavy cream
2 cups milk
4 large eggs
1 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1 pinch freshly grated nutmeg
1 pinch salt
5 tablespoons banana liqueur
2 cups mashed ripe bananas, about 4 small
3/4 cup chopped walnuts, toasted
whipped cream, for garnish
fresh mint sprig, for garnish
8 tablespoons unsalted butter, melted
3/4 cup heavy cream
1 cup sugar
2 egg yolks, beaten lightly
1/3-1/2 cup rum, to taste

Steps:

  • BREAD PUDDING:.
  • Preheat the oven to 350ºF.
  • Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.
  • Place the cubed bread in a large mixing bowl.
  • In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes.
  • Using a rubber spatula, toss to evenly distribute the butter.
  • Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine.
  • Pour the cream mixture over the bread cubes and stir to combine.
  • Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.
  • Stir in the mashed bananas and walnuts.
  • Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center.
  • Prepare the Buttery Rums Sauce while the pudding is baking.
  • BUTTERY RUM SAUCE:.
  • In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon.
  • Remove from the heat immediately; do not allow the sauce to boil.
  • Add the rum, stir to combine, and allow to cool slightly.
  • Serve warm with Banana Walnut Bread Pudding.
  • (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)
  • PRESENTATION:.
  • Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving.
  • Serve warm with Buttery Rum Sauce and whipped cream, if desired.

Nutrition Facts : Calories 945.3, Fat 52.2, SaturatedFat 27.7, Cholesterol 258.6, Sodium 649.9, Carbohydrate 104.7, Fiber 3.5, Sugar 58.9, Protein 13.9

PUFF PASTRY BANANA PIE WITH CHOCOLATE RUM SAUCE



Puff Pastry Banana Pie with Chocolate Rum Sauce image

Categories     Rum     Chocolate     Fruit     Dessert     Bake     Banana     Winter     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 11

2 tablespoons (1/4 stick) unsalted butter
1/3 cup sugar
3 tablespoons dark rum
1 tablespoon water
1/4 teaspoon (generous) ground cinnamon
1 3/4 pounds ripe small bananas (about 5), peeled, left whole
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup whipping cream
2 tablespoons light corn syrup
1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
1 egg, beaten to blend (glaze)

Steps:

  • Melt butter in heavy large skillet over medium heat. Add sugar, 1 tablespoon rum, water and cinnamon and stir until syrupy. Add bananas and cook 2 minutes, turning occasionally and basting with syrup. Using slotted spoon, transfer bananas to plate. Boil syrup until reduced to 2 tablespoons, about 2 minutes. Pour syrup over bananas; let cool.
  • Combine chocolate, cream and corn syrup in heavy small saucepan; stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Transfer 2 tablespoons chocolate mixture to small bowl (Mixture will be thick). Add 2 tablespoons rum to mixture in saucepan; stir sauce to blend.
  • Position rack in center of oven; preheat to 400°F. Place 1 pastry sheet on floured work surface. Set 9-inch-diameter tart pan upside down on pastry. Using knife, cut pastry into 9-inch-diameter scalloped round. Repeat with remaining pastry sheet. Place 1 pastry round on ungreased heavy large baking sheet; arrange 3 whole bananas on pastry, forming circle and leaving 1/2-inch pastry border. Fill in center with remaining bananas, cutting to fit. Pour any syrup from bananas and reserved 2 tablespoons chocolate mixture over bananas. Brush pastry edges with beaten egg. Top with second pastry round. Press edges to seal. Brush top with egg. Using small sharp knife, cut 8 vents in top of pastry to allow steam to escape. Freeze 10 minutes.
  • Bake until pastry is golden and puffed, about 30 minutes. Run long knife under pastry to loosen. Cool on baking sheet on rack until just lukewarm, about 1 1/2 hours. (Can be made 6 hours ahead. Let stand at room temperature.) Rewarm sauce over low heat. Serve pie with sauce.

FRIED BANANA CHOCOLATE RAVIOLI WITH CHOCOLATE RUM SAUCE



Fried Banana Chocolate Ravioli with Chocolate Rum Sauce image

Oh Wow are these good, really good. I got this recipe from a poster named Lort from another site. These are fantastic!

Provided by Diana Adcock

Categories     Dessert

Time 17m

Yield 4 serving(s)

Number Of Ingredients 13

2 bananas, cut into 1/4 inch chunks
1/4 cup brown sugar
1/4 cup graham cracker crumbs
4 teaspoons pecans, chopped fine
1/4 cup good quality, chocolate, chopped
20 wonton wrappers (or pasta dough #1)
1 egg, beaten if using wrappers
canola oil (for frying)
powdered sugar (for garnish)
12 ounces evaporated milk
12 ounces bittersweet chocolate, chopped
1 teaspoon butter
3 teaspoons rum

Steps:

  • For Ravioli---------------.
  • Gently mix bananas, brown sugar, graham cracker crumbs, pecans and chocolate.
  • Roll dough and cut into 3 inch squares or use wontons and lay out on a clean work surface.
  • Fill each square or wrapper with 1 1/2 t's of filling.
  • Brush edges with egg wash and fold in half diagonally, sealing edges completely.
  • Place on wax papaer and repeat.
  • Heat oil to 350-375 degrees.
  • Fry ravioli until golden, around 2 minutes.
  • Remove and drain.
  • Sprinkle with powdered sugar and serve with chocolate rum sauce.
  • Chocolate Rum Sauce-------------------.
  • Heat milk and chocolate in a 2 quart saucepan over medium heat.
  • When the chocolate has melted, remove from heat and stir in butter and rum.
  • Serve warm.

BANANA RUM CAKE W/ CARAMEL SAUCE RECIPE - (4.6/5)



Banana Rum Cake w/ Caramel Sauce Recipe - (4.6/5) image

Provided by ladygourmet

Number Of Ingredients 13

For the Cake
1 box of yellow cake mix
1/2 tsp. baking soda
1/2 cup Rave Review Culinary Rum
2 eggs
1/4 cup sour cream
4 ripe bananas
2 tbs. vegetable oil
For the Drizzle
1/2 cup powdered sugar
3 tbs. butter
2 tbs. Nielsen Massey Vanilla
2 tbs. Rave Review Spiced Rum

Steps:

  • For the Cake Preheat Oven 350 degrees In a mix-master combine the eggs, sour cream, Rave Review Culinary Rum, baking powder, vegetable oil and bananas; mix on low speed until smooth; add the cake mix and continue mixing until smooth. Butter a bundt pan and pour the batter evenly into the pan. Bake 25 - 30 minutes or until the toothpick test comes out clean. Let cool and gently remove from pan. For the Drizzle In a small sauce pot combine all of the ingredients for the drizzle and stir on low heat until smooth. Let the drizzle stand for a minute to cool a bit and then drizzle over the cake.

BORA BORA BANANA SPLIT WITH CHOCOLATE RUM FUDGE SAUCE



Bora Bora Banana Split with Chocolate Rum Fudge Sauce image

Provided by Food Network

Number Of Ingredients 22

2 ripe bananas
1 ripe pineapple
1 cup sugar
1 cup amber rum
Chocolate Rum Fudge Sauce, recipe follows
1 cup heavy cream and 1 tablespoon confectioners' sugar whipped to soft peaks
Plantain Crisps, recipe follows
Coconut Sorbet, recipe follows
1 cup white sugar
1/2 cup good quality Cocoa Powder
4-ounces unsalted butter
1 cup dark rum
1 cup heavy cream
1 tablespoon vanilla extract
1/2 cup vegetable oil
2 green plantains, cut into thin slices lengthwise
Sugar
Ground cinnamon
1 can Coco Lopez
1 can unsweetened coconut milk
1 can water
2 tablespoons lime juice

Steps:

  • To assemble the banana split, slice the bananas lengthways and cook in a saute pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add the pineapple to pan and cook until both are golden brown. Add the sugar and the rum. Flambe and stand aside. Place on the plate, bananas first, face up. Top with the pineapple ring. Pour any pan juices over the fruit. Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate. Garnish with whipped cream and plantain chips. Serve with Coconut Sorbet.
  • Bring all ingredients to a gentle boil, cool and reserve until needed.
  • Heat the vegetable oil in a large saute pan until approximately 350 degrees. Fry the plantain slices until golden brown and crisp. Remove from the oil and dust with sugar and cinnamon. Drain on paper towels, and reserve for garnish.
  • Mix all ingredients together in bowl. Transfer to freezer friendly container and freeze until set. Serve with the banana split or enjoy alone.

CARAMELIZED BANANA WITH RUM SAUCE



Caramelized Banana with Rum Sauce image

Make and share this Caramelized Banana with Rum Sauce recipe from Food.com.

Provided by Bev I Am

Categories     Dessert

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

2 teaspoons unsalted butter
1 banana, halved lengthwise,then crosswise
2 teaspoons packed brown sugar
2 tablespoons rum (preferably dark)
2 teaspoons water
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
2 tablespoons sliced nuts or 2 tablespoons chopped nuts, toasted
vanilla ice cream

Steps:

  • Melt butter in a 10" heavy skillet over moderately high heat until foam subsides, then saute banana, cut sides down, shaking skillet, 1 minute.
  • Remove skillet from heat (away from flame) and sprinkle brown sugar around banana.
  • Return skillet to heat and continue to saute, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
  • Add water, nutmeg, cinnamon, rum and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1-2 minutes.
  • Serve banana hot, sprinkled with nuts.

STRAWBERRY BANANA SPRING ROLLS WITH CARAMEL RUM SAUCE



Strawberry Banana Spring Rolls With Caramel Rum Sauce image

The rolls can be done several hours ahead of time and the sauce can be done the day before and reheated, if you like. You should use spring roll wrappers for this. I'm not sure if an egg roll wrapper is the same.

Provided by Punky Julster

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 cup sugar
1/2 cup water
3/4 cup whipping cream
1 1/2 tablespoons dark rum
2 large bananas (the straighter the better)
8 -10 strawberries, hulled and sliced
1/4 cup grated coconut, toasted if you like
powdered sugar, as needed
8 egg roll wraps
1 egg white

Steps:

  • Make sauce:.
  • Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves.
  • Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes.
  • Reduce heat to low.
  • Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve.
  • Remove from heat and mix in rum.
  • (Can be made 1 day ahead and chilled. Before serving, rewarm over low heat, stirring occasionally.)
  • Make the rolls:.
  • Working with one banana at a time, peel, and cut in half.
  • Take half at a time, and quarter longways.
  • Lay a spring roll wrapper with a point facing you, keeping the rest covered with a damp towel to prevent them from drying out.
  • Sprinkle powdered sugar liberally on the wrapper.
  • Then lay 1 quarter banana on the wrapper horizontally and then layer strawberry slices across to cover.
  • Sprinkle a little coconut on the strawberries, and then put another quarter banana on top (like a sandwich).
  • Fold the wrapper over, then the side corners in and roll up, being careful not to tear it.
  • Seal with a little egg white.
  • Keep covered with a lint free towel, and continue with the rest of the banana and strawberries until you have 8 rolls.
  • Hold in the refrigerator until ready to serve.

Nutrition Facts : Calories 653.3, Fat 21.2, SaturatedFat 13.6, Cholesterol 66.9, Sodium 400.3, Carbohydrate 107, Fiber 4.3, Sugar 59.9, Protein 9.3

RUM BANANA SAUCE



Rum Banana Sauce image

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

Provided by morgainegeiser

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • In a small saucepan, combine the brown sugar, butter, cream and maple syrup.
  • Cook and stir over medium heat for 4-5 minutes or until sauce is smooth.
  • Stir in bananas; heat through.
  • Remove from the heat; stir in extract.
  • Serve over ice cream.

BANANA RUM CAKE W/ CARAMEL SAUCE



Banana Rum Cake w/ Caramel Sauce image

A simple slice of cake and a cup of coffee; need I say more?

Provided by Catherine Cappiello Pappas @LadyGourmet

Categories     Cakes

Number Of Ingredients 13

- for the cake:
- 1 box of yellow cake mix
- ½ tsp. baking soda
- ½ cup rave review culinary rum
- 2 eggs
- ¼ cup sour cream
- 4 ripe bananas
- 2 tbs. vegetable oil
- for the drizzle:
- ½ cup powdered sugar
- 3 tbs. butter
- 2 tbs. nielsen massey vanilla
- 2 tbs. rave review spiced rum

Steps:

  • For the Cake Preheat Oven 350 degrees In a mix-master combine the eggs, sour cream, Rave Review Culinary Rum, baking powder, vegetable oil and bananas; mix on low speed until smooth; add the cake mix and continue mixing until smooth. Butter a bundt pan and pour the batter evenly into the pan. Bake 25 - 30 minutes or until the toothpick test comes out clean. Let cool and gently remove from pan. For the Drizzle In a small sauce pot combine all of the ingredients for the drizzle and stir on low heat until smooth. Let the drizzle stand for a minute to cool a bit and then drizzle over the cake.

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