Banana Rum Cream Recipes

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BANANA RUM CREAM PIE



Banana Rum Cream Pie image

This voluptuous rum-spiked pie will surprise you with its complexity-a hint of curry powder adds an elusive undertone that makes it particularly delicious.

Categories     Milk/Cream     Rum     Mixer     Dairy     Dessert     Bake     Freeze/Chill     Quick & Easy     Banana     Curry     Chill     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs from 9 (4 3/4 - by 2 1/4-inch) crackers
5 tablespoons unsalted butter, melted
1 teaspoon curry powder (preferably Madras)
1/4 teaspoon cinnamon
1/2 cup packed dark brown sugar
8 ounces cream cheese, softened
1 teaspoon finely grated fresh lemon zest
1 cup chilled heavy cream
4 teaspoons dark rum
4 firm-ripe bananas
Special Equipment
a 9-inch pie plate

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.
  • Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.
  • Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
  • Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.

BANANA RUM CREAM



Banana Rum Cream image

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

Provided by Alia55

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

1 1/2 ounces dark rum
1/2 ounce creme de banane
1 ounce light cream

Steps:

  • In a shaker half-filled with ice cubes, combine all of the ingredients.
  • Shake well.
  • Strain into a cocktail glass.

Nutrition Facts : Calories 153.9, Fat 5.5, SaturatedFat 3.4, Cholesterol 18.9, Sodium 11.8, Carbohydrate 1.1, Protein 0.8

MOIST BANANA BREAD (RUM BANANA BREAD)



Moist Banana Bread (Rum Banana Bread) image

The ultimate and super moist banana bread with rum. This moist banana bread recipe is easy, healthy, made with overripe bananas, sour cream and brown sugar!

Provided by Rasa Malaysia

Categories     Baking Recipes

Time 1h25m

Number Of Ingredients 12

4 (400 g) overripe American bananas, mashed
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup melted butter
2 tablespoons sour cream or plain yogurt
2/3 cups brown sugar
2 large eggs
1/3 cup walnuts
2 1/2 tablespoons dark rum
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350°F (180°C). Mash the bananas using the back of the spoon or a masher, until mushy.
  • Put the flour, baking powder, baking soda and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.
  • In a large bowl, mix the melted butter, sour cream (or plain yogurt) and sugar by hand, with a wooden spoon. Beat until blended, then add the eggs one at a time. Mix well.
  • Stir in the mashed bananas, walnuts, dark rum and vanilla extract.
  • Add the flour mixture, a third at a time, stirring well with the wooden spoon after each batch. Transfer the batter into a 9x5-inch loaf tin and bake in the middle of the oven for 60 - 75 minutes.
  • Insert a toothpick, fine skewer or a cake tester in the center of the banana bread. It should come out clean. Leave in the tin on a rack to cool, about 30 minutes.
  • Slice to ten (10) pieces, serve warm.

Nutrition Facts : Calories 307 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 371 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

BANANA-RUM-RAISIN ICE CREAM



Banana-Rum-Raisin Ice Cream image

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

3/4 cup dark rum
3/4 cup golden raisins
1/2 cup sugar
4 soft-ripe medium bananas, coarsely chopped
1 can (14 ounces) sweetened condensed milk
2 cups cold heavy cream

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 ICE CREAM



Banana Rum Ice Cream image

Categories     Milk/Cream     Rum     Chocolate     Fruit     Dessert     Banana     Spring     Gourmet

Yield Makes about 1 1/2 quarts

Number Of Ingredients 9

3/4 cup sugar
1 tablespoon cornstarch
2 large egg yolks
1 large whole egg
2 cups milk
3 tablespoons dark rum
1 teaspoon vanilla
1 cup well-chilled heavy cream
5 bananas (about 1 1/2 pounds)

Steps:

  • In a bowl whisk together the sugar, the cornstarch, the yolks, and the whole eggs and add the milk, scalded, in a stream, whisking. In a heavy saucepan bring the mixture to a boil over moderate heat, whisking, and boil it, whisking, for 1 minute. Add the rum, boil the custard for 1 minute more, and strain it through a fine sieve into a metal bowl set in a larger bowl of ice and cold water. Chill the custard until it is cold and stir in the vanilla and the cream. In a food processor purée the bananas, stir the purée into the custard , and chill the mixture until it is cold. Freeze the mixture in an ice cream freezer according to the manufacturer's instructions.

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