Bananas Foster Punch

This festive drink was inspired by the classic dessert of rum-drenched, caramelized bananas topped with ice cream. To make a virgin version, add an extra one-fourth cup milk and one-half teaspoon rum extract in place of the rum.

Yield: 8 servings (serving size: 1/2 cup punch and 1 tablespoon whipped topping)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 18%
  • Fat: 3.1g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.6g
  • Carbohydrate: 26.1g
  • Fiber: 1.1g
  • Cholesterol: 13mg
  • Iron: 0.2mg
  • Sodium: 125mg
  • Calcium: 118mg

Ingredients

  • 1 3/4 cups 2% reduced-fat milk
  • 1/4 cup sugar
  • 1 tablespoon water
  • 2 ripe bananas, peeled and cut into 2-inch pieces
  • 2 cups light vanilla ice cream, melted
  • 1/4 cup gold rum
  • 1/4 teaspoon salt
  • 1/8 teaspoon grated whole nutmeg
  • 1/2 cup frozen reduced-calorie whipped topping, thawed
  • Grated whole nutmeg (optional)

Preparation

  1. Heat milk over medium-high heat in a medium saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.
  2. Combine sugar and 1 tablespoon water in a large, heavy saucepan over medium-high heat, and cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 2 minutes). Continue cooking for 2 minutes or until golden (do not stir).
  3. Carefully add hot milk to caramelized sugar in a slow, steady stream (mixture will bubble vigorously), stirring until sugar dissolves. Add bananas. Cover, reduce heat, and simmer 5 minutes. Remove from heat; cool 10 minutes.
  4. Place half of milk mixture, ice cream, rum, salt, and 1/8 teaspoon nutmeg in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large pitcher. Repeat procedure with remaining milk mixture. Cover and refrigerate 6 hours or up to overnight. Top with whipped topping and grated nutmeg, if desired.
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