Fried Bananas With Sugar ‘n’ Rum: A Sweet Escape to the Tropics

The scent of melting butter mingling with dark rum and the sweet perfume of ripe bananas is, for me, an instant transport back to a sun-drenched afternoon in my grandmother’s kitchen. She hailed from a small island in the Caribbean, and while formal dining wasn’t her forte, spontaneous moments of deliciousness were. This dish, with its deceptively simple ingredients, was her go-to for a quick, satisfying dessert that felt like a luxurious treat. I remember her carefully placing whole bananas in the pan, her eyes twinkling as she watched them caramelize, a small, satisfied smile playing on her lips.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Vegetarian

Ingredients

This recipe celebrates simplicity, allowing the natural sweetness of the bananas and the warmth of the rum to shine.

• 4 bananas, firm but ripe, peeled and left whole. The key here is firmness – you want them to hold their shape during cooking. Overly ripe bananas will become mushy, losing that delightful textural contrast.
• 5 tablespoons sweet unsalted butter. The butter provides a rich base for the sauce and helps in caramelization.
• 1/4 cup superfine sugar. Superfine sugar dissolves more readily than granulated sugar, creating a smoother sauce. If you don’t have superfine sugar, you can make your own by pulsing granulated sugar in a clean coffee grinder or mini-chopper until the crystals are fine, but still slightly visible – avoid over-processing into powder.
• 3 tablespoons dark rum. The recipe specifically calls for a dark rum, and for good reason. Its richer, more complex flavor profile stands up beautifully to the heat and the sweetness. The suggestion of Cap’n Morgan is a nod to a classic, readily available choice that imparts a lovely warmth.
• Juice and zest of 1 lime. The bright, zesty acidity of the lime cuts through the richness of the butter and sugar, balancing the sweetness and adding a refreshing tropical note.
• Real vanilla ice cream, to serve. The suggested Tillamook brand speaks to a preference for quality and creamy texture, which is essential for a truly decadent pairing.

Equipment Needed

For this simple yet elegant dessert, you won’t need a vast array of specialized tools.

• A large, heavy-bottomed pan or skillet is crucial. Its even heat distribution will ensure the butter and sugar mixture doesn’t scorch and that the bananas cook uniformly.
• A spatula or tongs for turning the bananas.
• A zester or fine grater for the lime zest.
• A citrus juicer (optional, but helpful) for extracting the lime juice.
• Dessert plates for serving.

Instructions

Creating this delightful treat is a straightforward process that yields spectacular results. The magic happens in the pan, transforming simple ingredients into a warm, spiced caramel coated fruit.

1. Prepare the Sauce Base: Begin by combining the superfine sugar, dark rum, sweet unsalted butter, lime zest, and lime juice in your large, heavy-bottomed pan. It’s important to start over low heat. This gentle approach allows the ingredients to meld and the sugar to dissolve without any risk of burning.
2. Dissolve the Sugar: Stir the mixture often as it heats. You’re looking for the sugar to completely dissolve into the butter and rum mixture. This should take just a few minutes. Continue to cook gently, ensuring you avoid any scorching, which can impart a bitter taste.
3. Coat the Bananas: Once the sugar is dissolved and you have a lovely, smooth liquid base, carefully add the whole, peeled bananas to the pan. Gently turn them to ensure they are thoroughly coated in the warm sugar-rum mixture.
4. Caramelize the Bananas: Now, it’s time to introduce some heat. Increase the heat to medium. Allow the bananas to cook for approximately 5 minutes. During this time, the bananas will begin to caramelize, developing a beautiful golden-brown color. Continue to turn them occasionally to ensure even cooking and coloring on all sides. The goal is a tender banana with a gorgeously caramelized exterior.
5. Prepare for Serving: Once the bananas have reached that perfect golden hue, carefully remove them from the pan.
6. Portion and Serve: For each serving, take two banana halves and arrange them on a dessert plate. The bananas should be cut in half lengthwise before plating.
7. Finish with Sauce and Ice Cream: Ladle a generous amount of the hot sugar-rum sauce from the pan over the banana halves. The sauce will continue to thicken slightly as it cools. Complete the dessert by adding a scoop of real vanilla ice cream alongside the warm bananas. The contrast between the hot, caramelized bananas and the cold, creamy ice cream is simply divine.

Expert Tips & Tricks

To elevate your Fried Bananas with Sugar ‘n’ Rum from good to absolutely unforgettable, consider these professional insights.

• Banana Selection is Paramount: Reiterate the importance of firm, ripe bananas. They should yield slightly to pressure but not be soft or bruised. If they are too ripe, they will disintegrate. Conversely, underripe bananas will be too starchy and firm. The ideal banana is one that is just at its peak sweetness and texture for eating raw, but still has enough structure to withstand cooking.
• The Art of Superfine Sugar: As mentioned, making your own superfine sugar is easy and effective. The key is to pulse, not blend continuously. You want fine crystals that will melt smoothly into the sauce, not a fine powder which can dissolve too quickly and potentially burn. A clean coffee grinder or mini-chopper is your best friend here.
• Rum Quality Matters: While the recipe playfully suggests a specific brand, the quality of your dark rum will truly impact the final flavor. Opt for a rum with a good depth of flavor and minimal artificial additives. The rum not only adds a subtle alcoholic warmth but also contributes a layer of molasses and spice notes that are essential to the dish’s character.
• Don’t Crowd the Pan: If you are doubling or tripling the recipe, cook the bananas in batches. Overcrowding the pan will lower the temperature, leading to steaming rather than caramelizing, and you won’t achieve that beautiful golden crust.
• Sauce Consistency: The sauce will naturally thicken as it cools. If you find it too thin after removing the bananas, you can return the pan to very low heat for another minute or two, stirring constantly, to allow it to reduce slightly. Be extremely cautious not to let it burn.
• Presentation Perfection: For an extra touch of elegance, consider garnishing with a sprig of fresh mint or a dusting of finely grated nutmeg. A small sprinkle of toasted coconut flakes can also add delightful texture and flavor.

Serving & Storage Suggestions

This dessert is best enjoyed immediately after preparation. The warm, tender bananas, rich sauce, and cold ice cream create a symphony of temperatures and textures that are at their peak when fresh.

Storage: Leftovers are not ideal, as the bananas will soften considerably and lose their appealing texture. However, if you must store them, cool the bananas and sauce completely. Store them in an airtight container in the refrigerator for no more than 1-2 days. The ice cream is best stored separately.

Reheating: To reheat, you can gently warm the bananas and sauce together over very low heat on the stovetop or in a microwave. Be extremely cautious not to overcook or overheat, as this will turn the bananas to mush. It’s often best to simply serve at room temperature if immediate reheating isn’t feasible.

Nutritional Information

Here is an estimated nutritional breakdown for one serving of Fried Bananas with Sugar ‘n’ Rum, excluding the vanilla ice cream which can vary greatly.

Nutrient	Amount per Serving	% Daily Value
Calories	304.5 kcal	–
Calories from Fat	130 kcal	–
Total Fat	14.5 g	22%
Saturated Fat	9.1 g	45%
Cholesterol	37.4 mg	12%
Sodium	3.4 mg	0%
Total Carbohydrate	40.3 g	13%
Dietary Fiber	3.1 g	12%
Sugars	27.1 g	108%
Protein	1.5 g	2%

Note: Nutritional values are approximate and can vary based on specific ingredients used, especially the brand and fat content of the butter and the type of rum.

Variations & Substitutions

While the classic combination is hard to beat, there are delightful ways to adapt this recipe to suit different preferences or dietary needs.

• Spice it Up: For an extra layer of warmth, consider adding a pinch of ground cinnamon or nutmeg to the sugar-rum mixture as it heats. A tiny dash of ground ginger can also be a lovely addition.
• Rum Alternatives: If you prefer not to use rum, or if it’s unavailable, you can substitute with apple juice or orange juice for a non-alcoholic version. You could also try a non-alcoholic rum extract, though use sparingly as it can be potent. A splash of brandy can also be a sophisticated substitute for rum, offering a different but equally delicious warmth.
• Citrus Swap: While lime is traditional and wonderfully zesty, a touch of orange juice and zest can offer a sweeter, rounder citrus note that complements the bananas beautifully.
• For the Ice Cream Lovers: Experiment with different ice cream flavors! Coconut ice cream is a fantastic dairy-free option that pairs exceptionally well with the tropical notes of the bananas and rum. Coconut milk ice cream will further enhance the island feel. A dollop of whipped cream is also a lighter but equally satisfying accompaniment.
• Nutty Addition: A sprinkle of toasted chopped pecans or macadamia nuts over the finished dish adds a delightful crunch and nutty depth.

FAQs

Q: Can I use plantains instead of bananas?
A: While plantains can be used, they are starchier and require a longer cooking time to soften. For this recipe, focusing on the sweet caramelization of bananas, ripe but firm bananas are ideal.

Q: Why should I use superfine sugar?
A: Superfine sugar dissolves more quickly and evenly in the sauce, creating a smoother, more cohesive texture and reducing the risk of gritty sugar crystals.

Q: My sauce seems too thin. What can I do?
A: You can gently simmer the sauce over very low heat for another minute or two, stirring constantly, to allow it to reduce and thicken. Be very careful not to burn it.

Q: What kind of pan is best for this recipe?
A: A heavy-bottomed skillet or sauté pan is recommended. This ensures even heat distribution, preventing the sugar and butter from scorching and allowing the bananas to caramelize beautifully.

Q: Is it important to use dark rum?
A: Dark rum provides a richer, more complex flavor profile with notes of molasses and spice that complement the caramelized bananas. While other rums or substitutions can work, dark rum is highly recommended for the intended taste.

A Sweet Conclusion

Fried Bananas with Sugar ‘n’ Rum is more than just a dessert; it’s an invitation to slow down, savor the simple pleasures, and perhaps revisit cherished culinary memories. It’s a testament to how a few humble ingredients, treated with care and a touch of heat, can transform into something truly magical. I encourage you to gather your ingredients, embrace the gentle sizzle in the pan, and experience this delightful taste of the tropics. Share it with loved ones, or simply indulge in a moment of pure, sweet bliss. If you try this recipe, I’d be delighted to hear about your experience and any delightful twists you discover along the way. Enjoy!