Serves: 5
Total Calories: 112
Preheat the oven to 350°F. Place a strainer over a medium bowl. Line a baking sheet with freezer paper. Set aside.
Place the bananas in an ovenproof dish and sprinkle with the brown sugar, cinnamon, and butter pieces. Pour the orange juice over all. Bake for 15 minutes. Remove the dish from the oven and place it on a cooling rack. When the banana mixture is cool, transfer it to the strainer over the bowl (reserve the liquid). Place the bananas on the prepared baking sheet and freeze for 1 hour or more. Cover the bowl containing the liquid and refrigerate.
When you are ready to make the smoothie, place the reserved liquid, rum, bananas, and ice cream in a blender and mix by using the on/off pulse function until the ingredients are mostly blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass and garnish with a Cinnamon Pirouette (see Great Garnishes), if desired.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Banana Rum Splendor recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
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