Vanilla rum grilled bananas with chocolate drizzle in a chocolate taco cup

By Christine Cushing
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SERVES
8

Ingredients

  • 4 large bananas, slit in half lengthwise, but not cut all the way through
  • 1/3 cup dark rum (80 milliliters)
  • 3 tablespoons brown sugar (45 milliliters)
  • 1 vanilla bean, scraped
  • Chocolate ice cream OR
  • 90 grams bittersweet chocolate, melted
  • 1/4 cup whipping cream (50 milliliters)
  • Whipped cream for garnish

Tulip (sweet taco shell):

  • 1 egg white
  • 1/3 cup icing sugar (75 milliliters)
  • 1/2 teaspoon vanilla extract (2.5 milliliters)
  • 2 tablespoons melted butter (25 milliliters) and extra for brushing
  • 1/3 cup all purpose flour (80 milliliters)
  • 2 tablespoons orange juice (25 milliliters)
  • Grated zest of 1 orange

Directions

  1. Preheat oven to 350 degrees F.
  2. In a small bowl , whisk together egg white, sugar  and vanilla until smooth. Add remaining ingredients and whisk to blend. Set aside until ready to bake.   Line a baking sheet with parchment paper and brush with melted butter. Drop 1 tablespoon of batter onto the baking sheet. Spread batter with the back of a spoon or an offset spatula until about 13 centimeters in diameter. Leaving at least two centimeters between, repeat with remainder of batter baking four on a baking sheet, or as many as will fit. Bake at 350 D for nine to ten minutes or until golden. Lift immediately from baking sheet and drape over a rolling pin to create taco shell shape. Cool until ready to use. Can be made up to several days in advance and stored in air tight container.
  3. Place each banana in the foil and score diagonally about four times.  Combine the rum, sugar and vanilla in a bowl and whisk to combine. Pour rum mixture into banana dividing equally. Wrap each banana tightly in foil.
  4. Grill or bake at 400 D bananas for about eight to ten minutes or until juices are starting to caramelize and banana is soft.  Open foil, if desired to create a thicker sauce. Save any rendered juices from foil pack and transfer to a small bowl.
  5. Combine liquid cream with melted chocolate and stir to make a dark chocolate drizzle.
  6. To serve, lay sweet taco shells curved side facing up.  Spoon half a banana into the shell and drizzle with any leftover juices.  Garnish with a dollop of cream , and drizzle with chocolate.  

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