RUM GLAZED BANANA BREAD
This super delicious banana bread recipe has just the right amount of sweet rum glaze on top! Perfect for parties or as a homemade gift!
Provided by Dan
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Spray a 9 x 5 x 3 loaf pan with cooking spray and set aside.
- Cream the butter and both sugars together in a large bowl until light and fluffy. Add the eggs, mashed bananas and vanilla extract to the bowl and mix until combined.
- In a separate bowl, mix together the flour, baking soda, baking powder and salt.
- Add half of the flour mixture to the batter and mix until combined. Add the other half of the flour mixture and mix until all the flour is combined into the batter.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes until a toothpick inserted into the center comes out clean. Let cool for a few minutes and then remove the pan and place on a baking rack to cool.
- To make the glaze, whisk the powdered sugar and rum together in a small bowl. Pour over the slightly cooled banana bread. Let the glaze set for 15 minutes, slice and serve.
BANANAS GRILLED IN THEIR PEELS WITH A HONEY-RUM GLAZE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories dessert
Time 13m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat a grill. In a bowl, blend rum, honey, and cinnamon. Reserve.
- Over direct medium heat, grill bananas, cut side down for 3 minutes, or until the bananas develop visible grill marks.
- Turn bananas and brush with honey-rum mixture. Continue grilling, with lid down, for 5 minutes, or until bananas are cooked throughout.
- Remove, discard peel, and serve immediately with ice cream.
RUM-GLAZED BANANA TARTLETS
With multigrain bread as a base and only a bit of butter, sugar, and rum as a glaze, we transformed the classic New Orleans dessert known as Bananas Foster into a lighter but still enticing treat.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Using a rolling pin, flatten bread to about 1/8 inch thick; place on a baking sheet. In a small saucepan, melt butter over medium-low; lightly brush both sides of bread with half the melted butter (leave the rest in saucepan). Bake until lightly browned, about 4 minutes per side (leave oven on). Set aside.
- Meanwhile, place saucepan with butter over medium heat. Add sugar; stir to combine, and bring to a boil (mixture will foam and bubble). Remove from heat. Stir in rum.
- Place bananas on bread, overlapping slightly. Bake until warmed through, about 5 minutes. Remove from oven, and brush with rum mixture. Serve.
Nutrition Facts : Calories 266 g, Fat 7 g, Fiber 5 g, Protein 4 g
CARAMELIZED BANANA WITH RUM SAUCE
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.
BANANA TARTLETS WITH CHOCOLATE CUSTARD
In these sweet tartlets, sliced bananas are sprinkled with brown sugar and caramelized under the broiler. Make the chocolate custard a day ahead to allow it to chill and thicken.
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For custard: Whisk egg yolks, sugar, cornstarch and salt in medium bowl to blend. Bring milk to simmer in heavy medium saucepan. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk over medium heat until custard thickens and boils, about 2 1/2 minutes. Remove from heat. Add chocolate and rum and whisk until chocolate melts and mixture is smooth. Transfer custard to bowl. Place plastic wrap directly atop surface of custard. Refrigerate overnight.
- For crust: Blend all purpose flour, 2 tablespoons sugar and salt in processor. Cut in chilled butter using on/off turns until mixture resembles coarse meal. Add 1/4 cup ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together; divide into 6 equal balls. Flatten each ball into disk. Wrap each disk in plastic; refrigerate 30 minutes.
- Roll out 1 dough disk to 7-inch round. Transfer to 4 1/2-inch tartlet pan with removable bottom. Trim dough overhang to 1/2 inch. Fold overhang in, pressing and forming double-thick sides. Pierce crust all over with fork. Repeat with remaining 5 dough disks. Freeze crusts 30 minutes.
- Preheat oven to 350°F. Bake crusts until golden brown and baked through, piercing with fork if crusts bubble, about 40 minutes. Cool completely in pans on rack. (Can be made 1 day ahead. Store airtight in tartlet pans at room temperature.)
- Preheat broiler. Divide custard equally among crusts (generous 1/4 cup for each). Place banana slices decoratively atop each tartlet, covering custard completely. Brush bananas lightly with water. Sprinkle 1 tablespoon brown sugar over bananas on each tartlet. Broil just until sugar melts and bubbles, about 1 1/2 minutes. Garnish with cream, if desired.
BANANAS IN BROWN SUGAR AND RUM
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 Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
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.
CARAMELISED BANANA TARTLETS
Another recipe from Ballindalloch Castle, this sounds wonderful and will look like you really do know what you are doing in the kitchen - with minimum effort!!!! My kind of dish. Don't be frightened of the caramel, it is easy to do, just keep it warm while you work with it.
Provided by lindseylcw
Categories Tarts
Time 29m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Lightly brush a baking sheet with butter, place one sheet of filo pastry on a board and brush with melted butter, then another and brush with melted butter and dust with 1 tbls icing sugar. Now place a third sheet of filo on top and again brush with melted butter, then a fourth with melted butter and dust with 1 tbls icing sugar. Repeat this to create another pile with the rest of the filo.
- Cut out 3 x 3inch circles from each filo stack so you have 6 stacks. Place onto the buttered baking sheet and bake in a pre heated oven at 350F/180C for 5-7 minutes.
- Remove from oven and cool. Whip cream to soft peak and set aside.
- Heat the caster sugar in a heavy bottomed pan over high heat until dissolved then add banana chunks and cook for 1 minute.
- To assemble place a circle of filo on each plate, top with double cream, then a spoonful of bananas then another filo, cream and bananas. Top with third filo and dust with icing sugar. Drizzle a little of the caramel on the plate and decorate with a few segments of orange if desired.
Nutrition Facts : Calories 718.6, Fat 36.6, SaturatedFat 21.9, Cholesterol 113.7, Sodium 289.5, Carbohydrate 97.2, Fiber 3.4, Sugar 64.4, Protein 5.2
BANANA TARTS
Categories Citrus Fruit Herb Dessert Bake Quick & Easy Orange Banana Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 tarts
Number Of Ingredients 6
Steps:
- Roll out the pastry 1/8 inch thick on a lightly floured surface, cut out two 6-inch rounds, and transfer them to a baking sheet. Arrange the banana slices, overlapping them slightly, on the rounds, covering the rounds completely. In a small bowl stir together the sugar and the cinnamon and sprinkle the mixture evenly over the bananas. Dot the bananas evenly with the butter and bake them in the middle of a preheated 400°F. oven for 25 to 30 minutes, or until the pastry is golden brown.
- While the tarts are baking, in a small saucepan bring the marmalade to a boil with 1 teaspoon water, stirring, and strain it through a fine sieve into a small bowl. Transfer the tarts to a rack, brush them with the strained marmalade, and let them cool to warm.
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