Bananas in Rum Sauce a la Mode - Kraft Recipes Top
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Bananas in Rum Sauce a la Mode

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6 servings, 1 cup each

Honey, brown sugar and dark rum make a scrumptious glaze for bananas served with a scoop of vanilla ice cream. So elegant, yet so simple!

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What You Need

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Make It

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  • Preheat oven to 425°F. Grease 13x9-inch baking dish with 1 Tbsp. of the butter; sprinkle with 2 Tbsp. of the brown sugar.
  • Cut each banana crosswise in half, then cut lengthwise in half. Place banana pieces, cut-sides down, in prepared baking dish. Sprinkle with lemon juice; drizzle with honey. Dot with remaining 2 Tbsp. butter; sprinkle with remaining 3 Tbsp. brown sugar.
  • Bake 6 min. Pour rum over bananas; turn bananas over to evenly coat both sides of each banana.
  • Serve bananas over scoops of ice cream; top with the sauce from bottom of baking dish. Sprinkle with cinnamon.

Special Equipment Needed

Please use alcohol responsibly.

Size Wise

Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of this flambe is 1 cup.

Cooking Know-How

When cooking with bananas, choose those that are slightly underripe. They'll hold their shape better after cooking.


  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
Calories 380
Total fat 13g
Saturated fat 7g
Cholesterol 45mg
Sodium 105mg
Carbohydrate 63g
Dietary fiber 3g
Sugars 53g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from Basically this is a copy of Bananas Foster, but where do you light the desert to make it Flambe? Basically this is a copy of Bananas Foster, but where do you light the desert to make it Flambe?
Date published: 2011-03-27
Rated 5 out of 5 by from esta muy buena esta muy buena
Date published: 2005-11-23
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