Ice cream for breakfast?
Sure! Why not, it’s National Ice Cream for Breakfast Day!
Here’s a lovely way to enjoy ice cream. Add a splash of Malibu Coconut Rum for a tropical treat.
Banana Rum Caramel | Erica Robbin
Rich and delightful.
The rum is optional.
Credit: ericarobbin.com
Ingredients
- Banana Rum Caramel:
- 5 tablespoons (1/2 stick) unsalted butter
- 1/2 cup brown sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon baking soda
- 1/2 cup heavy whipping cream
- Splash of Malibu Coconut Rum (optional)
- 2 bananas, sliced into medallions
Directions
- Banana Rum Caramel:
- Heat butter, sugar, and salt to a boil on medium-high heat, stirring constantly and continue to boil for about 2-3 minutes, just until sugar is slightly dissolved, and starts to bubble.
- Add baking soda and allow to foam, then reduce head to low.
- Add a splash of coconut rum, followed by whipping cream, stir until well-incorporated.
- Add bananas and heat through.
- Remove from heat. Sauce will thicken upon standing. Refrigerating will help it cool faster.
- Drizzle over ice cream, pastries, or any dessert of choice.
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COMMENTS
One response to “Banana Rum Caramel”
This is a nice idea
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