Bananas Foster Cinnamon Rum Caramel Sauce – a delicious recipe with Cinnamon, Rum, Sugar, Water, Butter, Walnuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Whisk cinnamon and rum into half-and-half and set aside.
2
2. Combine sugar and water in a medium heavy-bottomed saucepan.Bring to a boil over medium heat, whisking constantly.
3
3. Once mixture starts to boil, turn heat to medium-low and stop whisking.
4
4. Continue to boil until the mixture turns amber, about 10 to 15 minutes.
5
5. Remove pan from the stove and add butter; whisk in butter as it melts.
6
6. When butter has melted, whisk in half-and-half mixture. It will bubble vigorously; just continue whisking till smooth.
7
7. Cool; will keep in the fridge for a couple of weeks (that theory has never been tested-it disappears too fast!).
8
Serving suggestion:
9
Pour 2-3 tablespoons of sauce per serving into a small nonstick skillet. Add sliced bananas and heat till warmed. Top vanilla ice cream with bananas and sauce and sprinkle with toasted walnuts.
395
kcal
Calories
22
g
Fat
52
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 teaspoon Cinnamon, 3 Tablespoons Rum, 1/2 cups Half-and-half, 1 cup Sugar, and more.
Yes, Bananas Foster Cinnamon Rum Caramel Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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