Does anyone have a recipe that includes banana's and a rum sauce?

Question

My fiance and I loved the dessert we had at a local mexican restaurant. I would love to be able to make it at home. It was sliced bananas and vanilla ice cream with a rum sauce over them. It was sweet and very good. Any ideas?

Answer 1

That is bananas foster. it is from New Orleans. It is a sautee pan with a dollop of butter some sliced bananas a good handful of packed brown sugar. Melt the sugar and butter in the pan til it starts to bubble...not boil, and the bananas get nice and hot then pour on some rum and ignite.....BE VERY CAREFUL ABOUT FLAMBEEING! top with vanilla ice cream

Answer 2

Bananas with Vanilla Rum Sauce Recipe #76771
This is too good to describe in words, a fantastic-tasting dessert to WOW your guests, or make just for yourself and your family....also, quite easy to prepare too,very yummy!
by KITTENCAL

4 servings
15 min 5 min prep

4 medium firm ripe bananas, peeled and split lenghwise
2 tablespoons butter
1/4 cup packed brown sugar
1 pint vanilla ice cream
1-2 tablespoon light rum

Melt the 2 tbsp butter in a large skillet, over low heat.
Add brown sugar; stir until melted.
Add the halved bananas; saute for 10 mins, until JUST tender, turning once, (careful not to overcook, as bananas will get mushy).
In a medium bowl, stir together the pint of icecream and the Rum.
Remove the bananas from the skillet, along with the sugar juice.
Transfer to serving dishes.
Spoon the brown sugar juices over the bananas.
Serve with the icecream/rum sauce.

Answer 3

BANANAS IN BUTTER RUM SAUCE

6 tbsp. butter
6 tbsp. light brown sugar
5 bananas, peeled, cut in half lengthwise, then crosswise, one per serving
1/4 c. dark rum

Melt butter in frying pan over medium heat. Saute bananas about 5 minutes, turning once. Stir in brown sugar and cook about 2 minutes. Turn off heat. Add rum, if desired, and then heat another minute. Bananas should be soft, not mushy. Cooking time will vary according to ripeness of bananas. Spoon into serving dishes and top with vanilla ice cream.

Answer 4

Hi !!!
Here you go...ENJOY!!!

Bananas Foster
(Brennan's Recipe)

1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas,
(cut in half lengthwise, then halved)
1/4 cup dark rum
4 scoops vanilla ice cream

Combine the butter, sugar and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

-----------AND HERE'S ONE THAT YOU DO NOT FLAMBE...IT ALSO USES CINNAMON, NUTMEG & NUTS ( I ALWAYS USE PECANS)

Caramelized Bananas with Rum Sauce

Serves 2

4 teaspoons unsalted butter
2 bananas, halved lengthwise, then crosswise
4 teaspoons packed brown sugar
4 tablespoons rum (preferably dark)
4 teaspoons water
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
4 tablespoons sliced or chopped nuts, toasted

1 pint vanilla ice cream

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, with a scoop of vanilla ice cream as an accompaniment.

----------BONUS RECIPE...

Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

9 tablespoons unsalted butter
1 1/2 cups packed light brown sugar
3/4 teaspoon ground cinnamon
6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices
1/4 cup banana liqueur
1/2 cup dark rum
4 large eggs, lightly beaten
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
Pinch salt
6 cups (1/2-inch cubes) day-old French bread
Vanilla ice cream
Caramel Sauce, recipe follows

Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside.
Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.

Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk, and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes.

To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.

Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Carefully add the cream (it may splatter), whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.
Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)

Yield: a generous 3/4 cup