Banana Rum Sauce is a very flavorul topping for fresh bananas, or anything else you think you would enjoy this on. Especially delightful at a summer barbecue! Extracts are not suggested to replace the alcohols. If you prefer alcohol free, it is advised you skip this recipe entirely. Check out the Banana Sherbet recipe below for a delicious alternative treat!
1/2 stick unsalted butter
4 tablespoons brown sugar
2 tablespoons banana liqueur*
3 ounces rum
*A sweet, rich banana flavored liqueur made from a mixture of brandy and bananas. Brands include 99 Bananas, Bols, Hiram Walker, Jacquins, Marie Brizard, McGuinness and Ramazzotti Banana Liqueurs.
Melt butter in a skillet and add brown sugar until it melts.
Remove pan from heat source and pour in banana liqueur then rum.
Note: A dash of cinnamon spice is an optional addition.
Recipe makes 1/3 to 1/2 cup.
Bonus Recipe: Banana Sherbet
This is great topped with the banana rum sauce; however, it's so good on its own, you can leave the sauce off, too.
1 cup water
2/3 cup sugar
1/3 cup reduced fat evaporated milk
1/3 cup orange juice
2 tablespoons lemon juice
1 medium banana, cut into chunks
In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved; set aside to cool
Place the evaporated milk, orange juice, lemon juice and banana in a blender. Add the sugar syrup; cover and process until smooth.
Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 4 hours or until firm before serving.
Nutrition information per 1/2 cup serving: 149 calories, trace fat, 1mg cholesterol, 19mg sodium, 36g carbohydrate, 1g fiber, 2g protein. Diabetic exchange: 1-1/2 starch, 1/2 fruit.
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