Prepare to embark on a tantalizing culinary journey that will transport your taste buds straight to the tropical paradise of the Caribbean! These Baked Rum and Pecan Bananas with Liquorice Ice Cream are not just a dessert – they're an experience that combines the rich, warm flavors of rum-infused fruit with a surprising twist of liquorice that will leave your guests absolutely speechless. Imagine tender, caramelized bananas nestled in their crispy skins, topped with a decadent pecan and rum glaze, and crowned with a scoop of unique liquorice ice cream – this is dessert innovation at its finest!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 4 ripe bananas
- 1/4 cup dark rum
- 1/2 cup pecans, chopped
- 2 tablespoons brown sugar
- Liquorice ice cream for serving
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Carefully slice the ripe bananas lengthwise, keeping the skin on. Place them cut-side up on the prepared baking sheet, ensuring they are not touching each other.
- In a small mixing bowl, combine the dark rum, chopped pecans, and brown sugar. Mix thoroughly to create a rich, fragrant topping.
- Generously spoon the rum and pecan mixture over the cut surface of each banana, making sure to distribute the ingredients evenly.
- Place the bananas in the preheated oven and bake for 12-15 minutes. The bananas should become soft and caramelized, with the pecan topping turning golden brown and slightly crispy.
- Remove the bananas from the oven and let them rest for 2-3 minutes to cool slightly and allow the flavors to meld.
- Carefully transfer each baked banana to a serving plate, keeping the skin intact for a rustic presentation.
- Serve immediately with a generous scoop of liquorice ice cream alongside the warm, rum-infused bananas.
- Optionally, drizzle any remaining rum and pecan sauce from the baking sheet over the bananas for extra flavor.
Tips
- Choose perfectly ripe bananas that are soft but not mushy – they should have a golden yellow color with just a few brown spots.
- Use a high-quality dark rum for the most intense flavor. Aged rum works best for creating a deeper, more complex taste profile.
- Toast the pecans lightly before chopping to enhance their nutty flavor and add extra depth to the topping.
- Watch the bananas carefully while baking to prevent burning – the sugars can caramelize quickly.
- For a more dramatic presentation, you can flambe the rum briefly before pouring over the bananas for an extra touch of culinary flair.
- If liquorice ice cream is too adventurous, vanilla or caramel ice cream make excellent alternative pairings.
- Serve immediately after baking to enjoy the contrast between the warm bananas and cold ice cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 10mg
