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Remember to save room for dessert! This sauce is delicious served over ice cream. It's so good, you'll be tempted to forget the ice cream altogether! Katherine Desrosiers - Trail, British Columbia
This recipe is:
Quick
Nutritional Facts 1/2 cup sauce (calculated without ice cream) equals 397 calories, 17 g fat (11 g saturated fat), 50 mg cholesterol, 104 mg sodium, 63 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as Rum Banana Sauce in Simple & Delicious March/April 2009, p21
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Apr. 12, 2011 by kathydew
I added walnuts & it mad it much better for me. I also quick fried the banana slices before adding to the caramel because my bananas were a little over-ripe. Very easy & fast and was really good on waffles. I didn't have icecream but wished I did.
Reviewed on Mar. 03, 2011 by busycooking
GREAT for drop-in company! Who doesn't have vanilla ice cream in the freezer - add this EASY and DELICIOUS sauce - and you have an elegant dessert! Wonderful!
Reviewed on Apr. 05, 2010 by joeychick
Delicious, and very easy to make. Since I had some light rum on hand, I substituted that for the rum extract (5 parts rum to 1 part extract), and it was the perfect nightcap to our day of Easter feasting.
Reviewed on Mar. 30, 2010 by tkarinas
Rum banana sauce is so good, my family makes it any time they can. We tend to avoid the rum though, as we are not a drinking family. It's absolutely delicious, either way, and we just plain love it. It's a keeper and going in my recipe box.
Reviewed on Mar. 29, 2010 by savanna2
It is awesome, had it over pancakes and try'd it over waffles. In the morning i'm hoping to have a couple of my flaky biscuits left and will pour some on them too. So many possibilities, so many things to try it on, and oh so good to eat.
Reviewed on Mar. 29, 2010 by zucchinilady
I orginally made this sauce to go with ice cream but had baked a apple bunt cake for a block party, so took the sauce to pour over the cake - was the hit of the party!! Will be keeping this on hand for further needs!! so very good
Reviewed on Mar. 29, 2010 by Renee826
Scrumptabulous!!!
Reviewed on May. 19, 2009 by melissa thomas
This was so very easy and so very good. I didn't put in the rum but no one seemed to mind. I will be making this again. It's even good enough to serve to company.
Reviewed on May. 04, 2009 by stephanie_sims20
I made it to go with ice cream. THis is so good. It was like eating an expensive restaurant dessert at home. VERY good.
Reviewed on Feb. 27, 2009 by bolongo9
i love this sauce! i maed it to go over pancakes. it is simple to make and delicious!
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