... rich, tropical, elegant, caramelly rum vanilla goodness ...
I’ll never forget the first time I had a slice of rum cake.
It was Christmastime years and years ago, and I was 100% unaware it was a rum cake…until 5 minutes later, after two slices, when I found out the hard way. (YIKES!)
I fully believe that if you have a handful of sauce/dip recipes, along with a few dressings or toppings, you’ll have hundreds of flavor options open to you, whether it’s a quick weeknight dinner after work, meal prepping for the lunch week, or having a few people over to the house off-hand. A different sauce or topping can totally change a dish.
This is a dessert topping that out-does a simple chocolate sauce -or- caramel. This has layers; tropical flavors from the banana and the rum, the rum and the brown sugar add a minerality and depth, enhancing the caramelly flavor, then the raisins have the depth and bitterness to offset and complement everything together. Add vegan butter and kosher salt, and heck yeah!
So, what to do with it? What NOT to do with it, more like!!
How about Buttered Rum Raisin & Banana ICE CREAM, or FRENCH TOAST w/ Buttered Rum Raisins & Bananas, or slap it on some plain ol’ morning oatmeal for an extra bougie breakfast twist (because you deserve it, live it up!). There are SOOOO many options!
So, we’re using spiced rum, not rum flavoring. These rummy bananas and raisins will indeed permeate rum flavor, but they’re also delicate on the palate once the alcohol cooks out, quite lovely! I find Bumbu an excellent brand for this particular application; it adds a buttery, mild vanilla flavor without being so alcohol-heavy (as some rums are; an example, Smith & Cross is a phenomenal sipping rum, but would not work here in this particular application).
What’s best about this is (apart from the soak time to allow the raisins to get plump with booze) it takes only minutes to cook, so it’s super fast!!
Speaking of which, why are we wasting time? Here we go!
AuthorGinny ClarkCategoryDessertsMix brown sugar, rum, and raisins together, until most of the sugar is dissolved.
Let raisins soak in the rum-sugar mixture for 30-min. (or cover, and let sit overnight); this allows the raisins to get nice and plump, and soak up all that rum goodness.
Peel and slice bananas into about ⅓”-½” thick slices.
In a non-stick pan, melt butter over medium-high heat until frothy.
Add bananas, a pinch of kosher salt, and carefully add rum raisins (all of it, including all that awesome boozy liquid).
Stir and heat until bananas soften slightly, about a minute or less, and remove from heat.
Serve over ice cream, french toast, waffles, cakes, bougie oatmeal, and lots more!
Ingredients
Directions
Mix brown sugar, rum, and raisins together, until most of the sugar is dissolved.
Let raisins soak in the rum-sugar mixture for 30-min. (or cover, and let sit overnight); this allows the raisins to get nice and plump, and soak up all that rum goodness.
Peel and slice bananas into about ⅓”-½” thick slices.
In a non-stick pan, melt butter over medium-high heat until frothy.
Add bananas, a pinch of kosher salt, and carefully add rum raisins (all of it, including all that awesome boozy liquid).
Stir and heat until bananas soften slightly, about a minute or less, and remove from heat.
Serve over ice cream, french toast, waffles, cakes, bougie oatmeal, and lots more!
