RUM AND BANANA RECIPES

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BANANAS IN BROWN SUGAR AND RUM RECIPE | MARTHA STEWART



Bananas in Brown Sugar and Rum Recipe | Martha Stewart image

Be very careful to stand away from the stove when you add the rum -- the flames will be brief but dramatic.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 5

4 bananas, ripe but firm
2 tablespoons unsalted butter
1/4 cup dark-brown sugar
1/2 cup dark rum
Creme fraiche or sour cream, for topping

Steps:

  • Peel bananas, and carefully cut in half lengthwise.
  • In a medium saute pan over medium heat, melt 1 tablespoon butter. Add 2 tablespoons brown sugar, and swirl until dissolved.
  • Add 2 bananas, cut side down, and cook for about 2 minutes on each side, turning very carefully.
  • Pouring from a measuring cup, with the pan off the heat, add 1/4 cup rum. Stand back from stove, and return pan to heat. Shake the pan, allowing rum to ignite. Let the alcohol burn off, and again shake the pan, to coat the bananas. Cook until glazed and translucent, about 1 minute longer.
  • Remove bananas to warm plates, divide sauce between them, and repeat with remaining 2 bananas.
  • Garnish each banana with a little dab of creme fraiche or sour cream, and serve immediately.

BAKED RUM BANANAS RECIPE - FOOD.COM



Baked Rum Bananas Recipe - Food.com image

The Spanish carried bananas with them to the New World in the 1500s, planting the root corms in Central America and the Caribbean islands, where they flourished. With its proximity to Cuba, the Florida Keys encountered the fruit long before the mainland did. Bananas weren't formally introduced to Americans until the 1878 Philadelphia Centennial Exhibition, where, wrapped in foil, they were sold for 10 cents each. From "The Florida Keys Cookbook" and posted for ZWT5.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1/4 cup brown sugar
1/2 cup freshly squeezed orange juice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup Meyer's dark rum, plus
1/8 cup Meyer's dark rum
4 large bananas
1 tablespoon butter
vanilla ice cream (to serve)

Steps:

  • NOTE OF CAUTION: As one reviewer stated, she had an issue with blue flames erupting when she opened her oven door due to backdraft. When cooking with alcohol, one must always be cautious ~ please use EXTREME CARE when opening your oven door. As no other reviewers (or me for that matter) have had this problem, I'm hoping it was a fluke occurance, but wanted to post a warning with this recipe.
  • Preheat oven to 450°F Place brown sugar, orange juice, nutmeg, cinnamon, and 1/2 cup rum in a small saucepan over medium heat. Heat until sugar is melted. Remove from heat.
  • Meanwhile, peel bananas and cut them in half crosswise, then lengthwise, forming 4 pieces from each banana. Place bananas in a single layer in a baking dish. Pour hot rum mixture over bananas. Dot bananas with tiny bits of butter, about 3 dots per banana slice. (You can make dessert up to this point just before dinner, cover, and keep at room temperature until entree course is finished.).
  • Bake bananas 10 minutes, uncovered, basting with rum mixture occasionally. Sprinkle remaining 1/8 cup rum over bananas and bake 5 minutes more.
  • TO SERVE: Divide bananas among 4 dinner plates or shallow dessert bowls. Top with a scoop of vanilla ice cream.
  • NOTE: If you can find baby finger bananas in your local supermarket, use them instead of ordinary bananas. They are much more flavorful. Cut each finger banana in half lengthwise. Allow 2 finger bananas per person.

Nutrition Facts : Calories 295.3, FatContent 3.5, SaturatedFatContent 2, CholesterolContent 7.6, SodiumContent 27.9, CarbohydrateContent 47.9, FiberContent 3.7, SugarContent 32.5, ProteinContent 1.7

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