Rum-Baked Bananas

Photo: Oxmoor House

You can substitute 1/2 cup of pineapple juice for the liqueur and the rum.

Yield: 6 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 9%
  • Fat: 2.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3g
  • Carbohydrate: 51.8g
  • Fiber: 1.8g
  • Cholesterol: 7mg
  • Iron: 0.0mg
  • Sodium: 70mg
  • Calcium: 0.0mg


  • 3 large bananas, halved and split lengthwise
  • 2 tablespoons light butter, melted
  • 6 tablespoons brown sugar
  • 1/4 cup banana-flavored liqueur
  • 1/4 cup white rum
  • 3 cups vanilla fat-free ice cream


  1. Place banana in an 11 x 7-inch baking dish. Drizzle with butter; sprinkle with brown sugar, liqueur, and rum. Bake at 450° for 6 minutes or until bubbly.
  2. Spoon 1/2 cup ice cream into each of 6 dessert dishes. Top evenly with baked banana.
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