BANANA-RUM-RAISIN ICE CREAM
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
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-RUM RAISIN MINI LOAVES
Enjoy these tasty mini loaves that are made using mixture of light rum, raisins and Betty Crocker® banana nut muffin quick bread mix!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h50m
Yield 16
Number Of Ingredients 9
Steps:
- Reserve 2 tablespoons rum. In 1-quart saucepan, heat raisins and remaining rum to boiling over medium-high heat. Remove from heat. Cover; let stand 1 hour. Heat oven to 375°F. Spray bottoms only of foil loaf pans with cooking spray.
- In medium bowl, stir quick bread mix, raisin-rum mixture, coconut milk, oil and eggs just until moistened. Pour into pans.
- Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around sides of pans to loosen loaves; remove from pans to cooling racks. Cool completely, about 1 hour. Return loaves to pans. Heat oven to 350°F. Bake coconut in a shallow pan for 5 to 7 minutes, stirring occasionally, until golden brown.
- In small bowl, mix powdered sugar and reserved 2 tablespoons rum. Drizzle over tops of loaves; sprinkle with coconut. Let stand 1 hour or until glaze is set.
Nutrition Facts : Calories 209, Carbohydrate 30 g, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 172 mg
SUPER MOIST RUM & RAISIN BANANA BREAD
This recipe by Nigella Lawson gives you a perfectly baked banana bread that's deliciously moist and chock full with dark rum-infused raisins and nuts. Go crazy with your favourite dried fruit and nuts with this one!
Provided by Celia Lim
Categories Cake Recipes
Time 1h15m
Number Of Ingredients 12
Steps:
- In a small saucepan, place the sultanas (or raisins) and add the dark rum (or bourbon). Bring to a boil over medium heat.
- Remove the saucepan from heat, cover with its lid. Let it sit for at least an hour, or until almost all the rum (or bourbon) has been absorbed into the sultanas (or raisins). Drain the excess liquor.
- Pre-heat the oven to 170 deg C (or 325 deg F). Grease and line a loaf tin (23 x 13 x 7 cm / 9 x 5 x 3 inches) with baking paper.
- Place the flour, baking powder, bicarbonate of soda and salt in a mixing bowl. Mix together well till thoroughly combined with a wooden spoon or using your hands.
- In a mixer bowl, place the melted butter and sugar and beat until blended. Beat in the eggs, one at a time, then the mashed bananas. Then, with a wooden spoon, stir in the pecans (or walnuts), drained sultanas (or raisins) and vanilla extract. Stir in the flour mixture, a third at a time, combining well after each third.
- Pour out into prepared tin . Bake in the middle of the oven for 1 to 1 1/4 hours. At the end of 1 hour, test with a metal or bamboo skewer inserted into the centre of the loaf. If the skewer comes out with wet dough, continue to bake for another 5 minutes, and test again. Repeat every 5 minutes until skewer comes out somewhat clean of sticky batter. Leave in the tin on a rack to cool. Slice thickly or thinly as desired, and serve warm.
Nutrition Facts : ServingSize 1 g, Calories 275 kcal, Carbohydrate 35 g, Protein 4 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 193 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 6 g
BANANA RAISIN BREAD
A great quick bread that is not like your ordinary "dessert" banana bread - it's not overly sweet and the texture is moist yet sturdy enough to slice and make sandwiches! We like it with peanut butter and honey! Freezes well too.
Provided by SaraFish
Categories Quick Breads
Time 1h10m
Yield 18 slices
Number Of Ingredients 11
Steps:
- Mix dry ingredients in a mixing bowl.
- Mix wet ingredients in another bowl.
- Combine wet and dry ingredients.
- Pour in loaf pan sprayed with Pam and sprinkle with 2 tablespoons sugar.
- Bake at 350 for about an hour, until golden brown.
- Cool completely before slicing.
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