Banana Rum Salsa

Banana Rum Salsa

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    • Difficulty Level

This salsa is super simple and fast. You’ll find yourself making it over and over. You might want to use rum extract instead of the dark rum if serving this to children. Serve this salsa over vanilla bean or rum raisin ice cream and/or a sliver of vanilla pound cake and feel free to add a dollop of whipped cream.

EQUIPMENT NEEDED:

  •  toaster oven
    or conventional oven broiler
  •  small baking sheet
  •  small mixing bowl
  •  mixing spoon
  •  spatula
  •  measuring cup and spoons

Recipe Rating

  • (4.8 /5)
  • 2 ratings

Ingredients

  • 2 medium bananas, ripe; peeled and halved lengthwise
  • 2 tablespoons sugar
  • 2 tablespoons dark rum
  • 2 teaspoons butter, softened
  • 1/2 teaspoon cinnamon, ground (canella)
  • 1/2 teaspoon vanilla extract, pure
  • 1/4 cup chopped pecans, optional

Nutrition Info

  • 163 Calories

  • 7g Fat (41.4% calories from fat)

  • 1g Protein

  • 22g Carbohydrate

  • 2g Dietary Fiber

  • 5mg Cholesterol

  • 20mg Sodium

Instructions

  1. Layer the bananas halves out in a single layer on a baking sheet. Sprinkle the bananas with sugar and broil under a hot broiler or in your toaster oven until brown and bubbly (approx. 8 minutes). Watch carefully!
  2. Chop the bananas and transfer to a bowl and add the rum, butter, cinnamon and vanilla and mix well
  3. Add the chopped pecans, if desired, right before serving.

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  • 2 People Rated This Recipe

  • Average Rating

  • (4.8 / 5)
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