Havana Banana Recipes

HAVANA BANANAS

Steps:

• Peel the bananas and cut them into 1/4-inch thick slices. Heat a skillet to moderately hot. Place the bananas in the skillet with the butter and brown sugar. When the butter is melted add the chile jelly. Toss the bananas around to coat them. Now add the rum to pan and carefully deglaze.
• Place a scoop of ice cream onto the center of 4 bowls. Arrange the bananas around the ice cream. Drizzle with the chocolate sauce. Serve.
• Toast the chilies in a dry skillet until they are very warm and fragrant. Put them in a saucepan with 1 quart of water and simmer on medium heat until the water is almost completely evaporated. Add the currant jelly, honey and vinegar. Bring to a boil. Now remove from the heat and process in a food processor thoroughly. Remove to a clean bowl and cool.

MARGARITAVILLE'S HAVANAS AND BANANAS

Steps:

• Combine all ingredients in blender and blend until smooth and slushy.
• Pour into 16 ounce glass and garnish with an orange wedge.

HAVANA BANANA

Steps:

• Fold bananas, pecans, and vanilla into topping.
• Sprinkle with cinnamon and chill before serving.

HAVANA BANANAS

Steps:

• Heat butter in a skillet to foaming.
• Add 1/4" thick banana rounds and toss to coat.
• Add brown sugar and toss till dissolved.
• Add frangelico and rum.
• Toss all till a nice coating on bananas develops.
• Serve hot on top of your favorite pie or ice cream.