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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
8 servings (serving size: 1/2 cup punch and 1 tablespoon whipped topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

  • 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.

Nutrition Facts

159 calories; calories from fat 18%; fat 3.1g; saturated fat 2.1g; mono fat 0.7g; poly fat 0.1g; protein 3.6g; carbohydrates 26.1g; fiber 1.1g; cholesterol 13mg; iron 0.2mg; sodium 125mg; calcium 118mg.
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