Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 4 large bananas
- 3 tablespoons butter, unsalted
- 1/4 cup brown sugar
- 1/4 cup dark rum, such as Meyer's
- 1/2 cup candied (crystallized) ginger, sliced thin
- 2 cups heavy cream
- 2 tablespoons sugar
Heat the butter in a large saute pan over medium-high heat. Peel and slice three of the bananas into 1/2 inch pieces. When the butter melts, add the banana pieces, the brown sugar, and 3/4 of the candied ginger (reserve the other 1/4 for topping later). Heat, stirring occasionally, until the brown sugar melts. Remove the pan from heat and add the rum. Return to heat and cook for another minute. The bananas should soften and break up as you stir them. Transfer the banana mixture to a medium sized mixing bowl and refrigerate.
Whip the heavy cream until it begins to thicken. Add the 2 tablespoons of sugar and continue to whip until soft peaks form.
Gently fold 3/4 of the whipped cream into the banana mixture. Divide the banana rum fool evenly between 4 glasses. Use two spoons, one to scoop and the other to scrap off the fool. Top each glass with a large scoop of the reserved plain whipped cream.
Peel the remaining banana. Slice it into four sections (one cut lengthwise and another across the center). Finely chop about 2 tablespoon of the reserved sliced ginger. Press the cut side of each banana piece into the chopped ginger until the ginger sticks. Put the banana piece into the dessert glass long side up. Place a few pieces of sliced ginger on top of the whipped cream of each serving.