Caramelized Bananas with Coconut Rum Cream
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One bite of Caramelized Bananas with Coconut Rum Cream takes me straight back to the Caribbean Islands—the tropical sun, waves of the ocean clapping onto the the beaches, and a different pace of life. And in the dead of winter, on bitter cold, gray days, we need all the help we can get.
You’ll find this recipe similar to bananas foster, without all the flambéing. And it couldn’t be simpler.
You’ll only need a few basic ingredients, some really good coconut rum, and a couple of minutes to be transported back to lazy afternoons of flip flops and sandy toes. You can use regular unflavored rum, but the coconut rum is really what takes this over the edge.
Again, this is a quick recipe to whip up. And it’s seriously is worth every second of prep time. So grab some bananas and get cooking!
- 2 ripe bananas, peeled (make sure they're ripe - you'll be happy you did)
- 4 tablespoons butter
- 3 tablespoons brown sugar
- 1/2 cup whipping cream
- 1 teaspoon granulated sugar
- coconut rum to taste (begin by adding 1-2 teaspoons at a time)
- Place butter into skillet over low to medium heat. Cut banana in half length-wise. Place banana halves into skillet on top of melting butter. sprinkle top of banana with brown sugar.Cook until butter and brown sugar have caramelized on the banana - about two minutes. Remove from heat.
- Whip whipping cream with granulated sugar until medium peaks form. Gradually add coconut rum until flavored to your preference.
- Place banana slices in serving bowl and drizzle with caramel sauce. Top with coconut rum cream. Eat immediately.