Banana Tartlets with Rum Glaze

Contributed by Laura O. (Santa Fe, NM)


  • 4 large slices of multi-grain bread with crusts removed
  • 2 Tbsp. butter
  • 2 Tbsp. light-brown sugar
  • 2 Tbsp. rum
  • 3 to 4 ripe bananas halved crosswise, and thinly sliced


  1. Preheat oven to 425°F.
  2. Flatten bread with a rolling pin, to about 1/8 inch thick, and place on a baking sheet.
  3. In a small saucepan, melt butter over medium-low heat.
  4. Lightly brush both sides of bread with half of the melted butter.
  5. Bake bread until lightly browned (about 4 minutes on each side), and set aside.
  6. Place saucepan with remaining butter over medium heat and add sugar; stir to combine and bring to a boil.
  7. Remove from heat, and stir in rum.
  8. Place bananas on bread, overlapping slightly. Bake until warmed throughout (about 5 minutes).
  9. Remove from oven, and brush with rum mixture; serve.

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