Bananas are wonderful, versatile fruits, not to mention that they're the most consumed fruit in the world and the fourth most consumed crop after rice, wheat and maize. This doesn't mean that all uses for bananas are good ones. For example, take Rachael Ray's Banana Hot Buttered Rum recipe. The drink uses some of the classic ingredients found in normal hot buttered rum - butter, rum, sugar - but instead of cream, it uses banana liqueur. This is an unusual twist and a hot banana drink not entirely unappealing - until you add banana slices to the drink. This just seems like a bad idea. Bananas are noted or adding a creamy texture to drinks, which is why they're so popular in smoothies and milkshakes, but they're not know for being attractive when exposed to air or heat. Who wants to see a brown banana piece in or on their drink?
I'll stick to smoothies, where the bananas are blended in, not left in chunks. If you want to try RR's recipe, however, read on:
Banana Hot Buttered Rum(from Every Day with Rachael Ray)
1/4 cup sugar
4 tsp butter, unsalted
4-oz/½ cup light or dark rum
4-oz./½ cup banana liquer
1 banana, thinly sliced
Divide the sugar, butter, rum and banana liqueur evenly between 4 mugs. Top each with boiling water, stir and garnish each drink with banana slices.
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