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Bananas Stuffed with Rum Butter Cream
(Figues Bananes Fourrees — Haiti)



  • 2 tablespoons seedless black raisins
  • 2 tablespoons plus 1 teaspoon dark rum
  • 1/2 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 3 large ripe bananas
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup coarsely ground peanuts, walnuts, almonds or pecans
  • 12 glace cherries (candied cherries) - optional


  1. Soak raisins in the 2 tablespoons rum in a small bowl. Cream butter and confectioners' sugar with an electric mixer in a small bowl. Beat in the remaining 1 teaspoon rum.
  2. Peel bananas and cut them in half crosswise and then lengthwise. Sprinkle with lemon juice. Arrange the bananas, flat side up, on a serving plate. If you are going to serve the bananas immediately, you do not have to sprinkle them with lemon juice.
  3. Fill a small pastry bag, fitted with the tip of your choice, with the rum butter cream. Pipe the rum butter cream along the length of each banana (or just spoon about 2 teaspoons rum butter cream on top of each banana). Garnish each with the rum-soaked raisins and the nuts. The leftover rum from the raisins can be sprinkled on the bananas, if desired.
  4. Put a cherry on top of each banana and serve at once, or refrigerate and serve within 8 hours.

Serves 6.

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