Banana Rum Sauce

So, we had these bananas sitting in the fruit bowl on top of our refrigerator, getting browner by the day. There is a point after which they are too soft for me to eat, but after which there is a period before they are quite ripe enough for banana bread, and since we already had two in the freezer here (and literally POUNDS of them in the small chest freezer I have yet to retrieve from my mother’s house) I didn’t feel like letting them get too far. Having recently made what I called Bananas Foster Pancakes (simply, pancakes with bananas, spices and some rum extract in the batter) I wanted to play with those flavors a little more. We had some butter crunch ice cream in the freezer, but it turned out to be too much. I would recommend serving this over vanilla ice cream, or possibly a light cake, like angel food or plain, unfrosted yellow cake. I would also top it with some toasted, chopped nuts, like walnuts or pecans, for that essential crunch.

banana-ice-cream

 

Banana Rum Sauce

  • 3 bananas, sliced
  • 2 tbsp butter
  • 1/2 c. sugar
  • 1/2 c. heavy cream
  • a few splashes of your favorite spiced rum
  • 1/2 tsp each ground clove, ginger, nutmeg and cinnamon

Melt the butter in a saute pan and add bananas and spices. Cook until the bananas begin to soften, then add sugar and cream. When the sugar has melted, add the rum. Reduce, and pour over ice cream (or cake.)

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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