Banana a' la Rum

4 servings Prep: 5 m Cook: 12 m Total: 17 m Beginner
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Banana a' la Rum
A sweet, but not overwhelming, dessert featuring caramelized bananas in a rich brown sugar rum sauce with hints of orange. Quick and elegant, it’s perfect over vanilla ice cream or pound cake.

Ingredients

4 servings
  • 4 ripe bananas
  • 8 tbsp butter
  • 2/3 cup brown sugar
  • 1/2 cup dark rum
  • 1 tbsp grated orange peel

Step-by-Step Instructions

  1. Cut bananas in half lengthwise. Set aside.
  2. Melt butter in a saucepan, stirring in the sugar and rum. Cook over medium heat, stirring occasionally until sauce thickens, 5 to 10 minutes.
  3. Add bananas and orange peel, cooking until bananas are heated thoroughly, 1 to 2 minutes. Remove from stovetop and serve immediately.

Common Problems and Solutions

Q: Why did my sauce turn grainy?

A: The brown sugar needs to fully dissolve into the butter and rum. Keep the heat at medium and stir frequently until the sugar completely melts before it thickens into a smooth sauce.

Q: Can I make this without alcohol?

A: Yes, substitute the rum with orange juice or pineapple juice for a non-alcoholic version. The sauce won't have the same depth but will still be delicious.

Tips and Techniques

Use bananas that are ripe but still firm - overly soft bananas will fall apart when heated. Serve immediately over vanilla ice cream or pound cake while the sauce is warm and the bananas are tender.

Ingredient Substitutions

  • dark rum: spiced rum or bourbon
  • brown sugar: white sugar plus 1 tbsp molasses
  • orange peel: lemon zest or 1/2 tsp orange extract

Equipment Needed

  • Medium saucepan
  • Wooden spoon for stirring

Historical Context

This recipe is inspired by the famous Bananas Foster created at Brennan’s Restaurant in New Orleans in 1951, but simplified for quick home preparation without the tableside flambé.