Rum-Glazed Banana Tartlets
With multigrain bread as a base and only a bit of butter, sugar, and rum as a glaze, we transformed the classic New Orleans dessert known as Bananas Foster into a lighter but still enticing treat.
Everyday Food, January 2007
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
- 4 large slices (about 3 by 5 inches) multigrain bread, crusts removed
- 2 tablespoons butter
- 2 tablespoons light-brown sugar
- 2 tablespoons rum
- 3 to 4 ripe bananas, halved crosswise and thinly sliced lengthwise
- Preheat oven to 425 degrees. Using a rolling pin, flatten bread to about 1/8 inch thick; place on a baking sheet. In a small saucepan, melt butter over medium-low; lightly brush both sides of bread with half the melted butter (leave the rest in saucepan). Bake until lightly browned, about 4 minutes per side (leave oven on). Set aside.
- Meanwhile, place saucepan with butter over medium heat. Add sugar; stir to combine, and bring to a boil (mixture will foam and bubble). Remove from heat. Stir in rum.
- Place bananas on bread, overlapping slightly. Bake until warmed through, about 5 minutes. Remove from oven, and brush with rum mixture. Serve.
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