Banana Plantain in Butter Rum Cinnamon Brown Sugar Syrup is simple and easy but delectable dessert. Ripe banana plantain simmered in luscious flavor of butter rum sauce and cinnamon sure to please everyone. Since I have a bottle of banana rum, I use that to make this dessert but unflavored rum works as well.
I’ve been craving for Filipino banana turon, a popular snack made of banana wrapped in pastry wrapper with jackfruit (langka), drizzled with sugar and fried. Two huge plantain bananas will be enough to satisfy our craving. As much as possible, I don’t like leftover turon, but of course I could freeze uncooked turon so I can have it whenever. I still decided to buy 4 big plantain bananas to make something else.
I wanted to make minatamis na saging too, banana cooked in caramelized brown sugar and water. While at the store, I cannot make up my mind what to make. Then I remembered I have phyllo and finally I knew what I was going to make. If you love plantain, watch for my next post.
When I lived in Chicago, Filipino stores are everywhere and it was just easier to buy kakanin or snacks like turon. I was working and it was not worth my time to make only a few pieces. Fried wrapped plantain banana was one that I would normally buy. I moved to a different state and there’s hardly any Filipino restaurant or stores and the only time I can have a taste of my favorite turon was if I was back in Chicago or when I visited California.
Finally, it was time to experiment making turon so I can have it whenever I feel like it. One day, I was talking to my uncle from Canada. He asked, what I was up to? I said, I made turon but the plantain banana was not as sweet and not as soft. Then, he asked me the color of the banana. I said, light yellow.
How to Tell if Plantain Banana is Ripe?
My uncle told me, the banana peel should turn black for a sweeter and softer banana before I use it.
Stores usually sell plantain while they are green or light yellow. Leave it at room temperature and wait for a few days until banana peel turns to black with a few spots of yellow.
I would have never thought, to me it is already rotten. So the next time I made it, it came out perfect like the authentic Filipino turon. Whenever I make turon, it reminds me of my uncle, who is no longer here anymore.
Depending on what I am making, I don’t always wait when it’s totally black. Sometimes it’s half yellow and black. Some people don’t care much for softer or mushy banana. So experiment, which you prefer.
Banana Plantain in Butter Rum Cinnamon Brown Sugar Syrup Recipe and Video
Use this recipe to make this delicious Plantain Baklava with Jackfruit & Walnut in Rum Syrup. My Plantain Baklava recipe uses filo dough inspired by our favorite Filipino turon.
- 1 cup rum or banana rum
- ¾ cup brown sugar
- 2 ripe plantain banana
- 1 teaspoon cinnamon
- 1/2 cup butter
- Cut banana in half. Slice each half to 4 slices.
- In a skillet, pour rum and bring to a boil. Turn on heat to medium.
- Stir-in brown sugar.
- Add butter. Let the mixture simmer until butter is melted.
- Toss-in bananas and cook for 10 to 15 minutes.
- Serve warm with syrup.
- Add vanilla ice cream, if you like. Enjoy!
- When syrup is stored in fridge, microwave for 15 seconds to melt the solids that formed before using.
- Vanilla ice cream complement this dessert (yeah more sugar) like Banana Foster.
- Plantain is sweeter when it has spots of black or totally black. I prefer it with spots of black and a bit firmer.
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