Rum Banana Sauce Recipe
Rum Banana Sauce Recipe photo by Taste of Home

Rum Banana Sauce Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 3/4 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1/4 cup heavy whipping cream
  • 2 tablespoons maple syrup
  • 2 large bananas, cut into 1/2-inch slices
  • 1/2 teaspoon rum extract
  • Vanilla ice cream

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.

Directions

  1. In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat for 4-5 minutes or until sauce is smooth. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream. Yield: 4 servings.
Originally published as Rum Banana Sauce in Simple & Delicious March/April 2009, p21

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.

Reviews for Rum Banana Sauce

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 12, 2011

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.

MY REVIEW
Reviewed Mar. 3, 2011

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!

MY REVIEW
Reviewed Apr. 5, 2010

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.

MY REVIEW
Reviewed Mar. 30, 2010

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.

MY REVIEW
Reviewed Mar. 29, 2010

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.

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