Havana Bananas Recipe

Name: Havana Bananas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ripe bananas; 2 1/2 tablespoons butter; 2 tablespoons of the prepared chile jelly; 3 tablespoons Myers dark rum; 4 scoops of premium vanilla (or other favorite) ice cream; Your favorite chocolate sauce, as desired; 2 ancho chilies, stems and seeds discarded; 2 chipotle chilies, stems and seeds discarded; 6 tablespoons red currant jelly; 6 tablespoons honey; 2 tablespoons Spanish sherry wine vinegar

Servings: persons

4 ripe bananas
2 1/2 tablespoons butter
2 tablespoons of the prepared chile jelly
3 tablespoons Myers dark rum
4 scoops of premium vanilla (or other favorite) ice cream
Your favorite chocolate sauce, as desired
2 ancho chilies, stems and seeds discarded
2 chipotle chilies, stems and seeds discarded
6 tablespoons red currant jelly
6 tablespoons honey
2 tablespoons Spanish sherry wine vinegar

1
Peel the bananas and cut them into 1/4-inch thick slices.
2
Heat a skillet to moderately hot.
3
Place the bananas in the skillet with the butter and brown sugar.
4
When the butter is melted add the chile jelly.
5
Toss the bananas around to coat them.
6
Now add the rum to pan and carefully deglaze.
7
Place a scoop of ice cream onto the center of 4 bowls.
8
Arrange the bananas around the ice cream.
9
Drizzle with the chocolate sauce.
10
Serve.
11
Toast the chilies in a dry skillet until they are very warm and fragrant.
12
Put them in a saucepan with 1 quart of water and simmer on medium heat until the water is almost completely evaporated.
13
Add the currant jelly, honey and vinegar.
14
Bring to a boil.
15
Now remove from the heat and process in a food processor thoroughly.
16
Remove to a clean bowl and cool.
17
Note: This will make more Chile Jelly than needed for this one recipe but it can be made weeks in advance and held in the refrigerator.
18
Also it is a good glaze for finishing a grilled chicken or baked ham.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ripe bananas, 2 1/2 tablespoons butter, 2 tablespoons of the prepared chile jelly, 3 tablespoons Myers dark rum, and more.

Yes, Havana Bananas 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.

That's it — enjoy your meal!

Havana Bananas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions