Type what you have

Ingredients

• ✓ banana liqueur
• melon liqueur
• orange liqueur
• pineapple juice
• cranberry juice

Instructions

1. 1 Fill a tall glass with ice. Pour in the banana, melon and orange liqueurs, and stir. Top off with pineapple juice and cranberry juice, and enjoy!

By MIKI

Ingredients

• ✓ banana liqueur
• blue curacao
• irish cream liqueur
• ice cube

Instructions

1. 1 Combine the blue curacao, Irish cream and banana liqueur in a pitcher with ice cubes. Stir and pour into small glasses to serve.

By BUNCHOFUS

Ingredients

• ✓ banana liqueur
• ice
• vodka
• creme de cacao

Instructions

1. 1 Fill a cocktail shaker with ice; add vodka, crème de cacao, and banana liqueur. Cover and shake until the outside of the shaker has frosted. Strain into a martini glass.

By Tara G.

Ingredients

• ✓ banana liqueur
• banana
• irish cream liqueur
• coconut cream
• ice

Instructions

1. 1 In a blender combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Note: Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.

By Andrew and Amy Welch

Ingredients

• ✓ banana liqueur
• banana
• cream of coconut
• rum
• ice

Instructions

1. 1 In a blender, combine bananas, cream of coconut, rum, banana liqueur and ice. Blend until smooth. Pour into glasses and serve.

By Mary Young

Ingredients

• ✓ banana liqueur
• chocolate syrup
• coffee flavored liqueur
• milk
• ice
• banana

Instructions

1. 1 Drizzle chocolate syrup round the inside of a martini glass.
2. 2 Combine banana liqueur, coffee liqueur, milk, and ice in a shaker. Shake vigorously, and strain into martini glass. Garnish with banana spears.

By KIRSTENS18

Ingredients

• ✓ banana liqueur
• banana
• tequila
• triple sec
• lemon juice
• lime juice
• ice cube

Instructions

1. 1 Combine bananas, banana liqueur, tequila, triple sec, lemon juice, and lime juice in the container of a blender. Add ice cubes until the mixture reaches the 6-cup line. Cover and blend until smooth.
2. 2 Pour into margarita glasses to serve.

By FREESOUL0572

Ingredients

• ✓ banana liqueur
• rum
• pineapple juice
• ice cube
• grenadine

Instructions

1. 1 Measure the rum, banana liqueur and pineapple juice into a cocktail shaker. Add a generous scoop of ice. Cover and shake until the outside is frosty, about 30 seconds. Strain into a glass filled with ice and gently pour the grenadine on top. It should float.

By J Kunkel

Ingredients

• ✓ banana liqueur
• rum
• coconut flavored rum
• blackberry brandy
• sweet and sour mix
• orange juice
• grenadine syrup
• orange
• lime

Instructions

1. 1 In a tall glass full of ice, pour rum, coconut rum, banana liqueur and blackberry brandy. Fill glass with sour mix and orange juice, then top with a dash of grenadine. Garnish with wedges of orange and lime.

By Arianne

Ingredients

• ✓ banana liqueur
• dark rum
• apricot liqueur
• coconut rum
• grenadine syrup
• honey
• lemon juice
• orange juice
• pineapple juice
• ice cube

Instructions

1. 1 In a blender, combine dark rum, banana liqueur, apricot liqueur, coconut rum, grenadine, honey, lemon juice, orange juice, pineapple juice and 3 or 4 ice cubes. Blend until smooth. Pour into glasses with ice and serve.

By CHERYL BLUE

Ingredients

• ✓ banana liqueur
• ice
• pineapple juice
• orange juice
• blackberry liqueur
• light rum
• dark rum
• grenadine syrup
• rum
• orange

Instructions

1. 1 Gather all ingredients.
2. 2 Combine 1 cup ice, pineapple juice, orange juice, blackberry liqueur, banana liqueur, light rum, dark rum, and grenadine in a cocktail shaker; shake to combine.
3. 3 Fill a hurricane glass with ice. Pour in mixture.
4. 4 Add high-proof rum for a floater and garnish with orange slice.

By Jason R

Ingredients

• ✓ banana liqueur
• ✓ banana liqueur
• banana
• egg
• vegetable oil
• water
• rum
• yellow cake mix
• vanilla pudding mix
• sugar
• butter
• water
• rum

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®).
2. 2 Mix bananas, eggs, vegetable oil, 1/2 cup water, 1/4 cup banana liqueur, and 1/4 cup rum together in a bowl until smooth. Beat in cake mix and pudding mix, scraping sides down as needed, until batter is smooth, about 2 minutes. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
4. 4 Bring sugar, butter, and 1/4 cup water to a boil in a saucepan 15 minutes before the cake is done. Stir in 1/4 cup banana liqueur and 1/4 cup rum until glaze is well mixed. Pour glaze into a glass measuring cup.
5. 5 Remove cake from oven and pour glaze around the sides of the cake while it is still in the pan; let soak for 30 minutes. Invert cake onto a platter.

By KAIULANI5

Ingredients

• ✓ banana liqueur
• butter
• brown sugar
• egg
• bread
• heavy cream
• milk
• cinnamon
• vanilla extract
• pecan
• banana

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl, cream together butter and sugar. Beat in eggs. Blend in bread, cream, milk, banana liqueur, cinnamon and vanilla. Fold in nuts and banana slices. Pour into a 9x13 inch baking dish.
3. 3 Bake in preheated oven 90 minutes, until set.

By Sara

Ingredients

• ✓ banana liqueur
• butter
• brown sugar
• cinnamon
• banana
• coffee-flavored liqueur
• vanilla ice cream

Instructions

1. 1 Melt butter in a medium skillet over low heat. Add brown sugar and cinnamon; stir frequently and cook until sugar dissolves and sauce is thick, about 3 minutes. Add banana liqueur.
2. 2 Slice bananas in half lengthwise and gently place in the skillet. Cook for 1 minute, then gently turn and cook until brown and soft, about 1 to 2 minutes more.
3. 3 Add coffee-flavored liqueur and cook until hot, 1 to 2 minutes. Tip the skillet slightly and ignite the rum with a lighter. Remove skillet from the heat.
4. 4 Scoop ice cream into 4 bowls. Add a banana to each bowl and pour warm sauce over top. Serve immediately.

By Lynn Ann

Ingredients

• ✓ banana liqueur
• butter
• brown sugar
• banana
• rum
• ground cinnamon
• vanilla ice cream
• mint

Instructions

1. 1 Heat butter and brown sugar in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes.
2. 2 Place bananas, cut-side down, into the brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds. Turn off the heat.
3. 3 With the heat off, pour rum and banana liqueur into the skillet. Turn the heat to medium-high or high; cook until alcohol ignites and flames, 1 to 3 minutes. Carefully add cinnamon. When the flames die, remove from the heat.
4. 4 Scoop vanilla ice cream into two bowls. Divide banana mixture between the bowls and garnish with mint sprigs.

By John Mitzewich

Ingredients

• ✓ banana liqueur
• egg
• white sugar
• salt
• all-purpose flour
• flour
• milk
• vanilla extract
• butter
• banana
• lemon juice
• vanilla wafer
• cream of tartar
• white sugar

Instructions

1. 1 Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
2. 2 Prepare the custard: Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
3. 3 Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
4. 4 Remove custard from heat and add banana liqueur, vanilla, then cold butter. Whisk until butter dissolves. Set custard aside.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Begin to assemble the pudding: Toss banana slices with lemon juice.
7. 7 Spread 1/4 of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
8. 8 Make the meringue topping: Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
9. 9 Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.

By John Mitzewich

Ingredients

• ✓ banana liqueur
• vanilla wafer cookie
• heavy cream
• vanilla extract
• egg yolk
• white sugar
• milk
• water
• gelatin
• vanilla extract
• banana
• sour cream
• egg
• all-purpose flour
• white sugar
• cream cheese
• butter
• walnut
• vanilla wafer crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of a 9-inch springform pan. In a medium bowl, mix together vanilla wafer crumbs, ground walnuts, and melted butter. Press into the bottom of the prepared pan.
2. 2 In a large bowl, stir cream cheese to soften. Mix together 1 1/8 cup sugar and flour; stir into cream cheese until smooth. Stir in eggs, one at a time, mixing until well blended after each one. Stir in sour cream, mashed banana, banana liqueur, and 1 1/2 teaspoons of vanilla. Pour over crust in the springform pan.
3. 3 Cover the bottom of the outside of the cheesecake pan with aluminum foil to prevent water from the water bath from seeping in. Place springform pan inside a larger pan. Place the whole thing into the preheated oven, and fill the outer pan with hot water.
4. 4 Bake for 45 minutes in the preheated oven. After the time is up, turn the oven off, but leave door closed. Leave cheesecake in the unopened oven for 1 hour. Before removing from water bath. Run a knife around the outer edge of cake to keep it from shrinking away from the center and cracking. Let cool to room temperature, then refrigerate until chilled, at least 3 hours, or overnight.
5. 5 While cheesecake is baking, sprinkle unflavored gelatin over cold water in a small bowl, and set aside to soften. Heat milk in a small saucepan over medium-low heat until hot but not boiling. Whisk together 1/3 cup sugar and egg yolks until smooth and frothy. Whisk about 1/3 of hot milk into egg yolk mixture, then pour yolk mixture into the pan with remaining milk. Cook over low heat, constantly stirring with a spatula, making sure that the mixture does not burn on the bottom until it is thick enough to coat the back of a metal spoon. Remove from heat. Stir softened gelatin into hot pastry cream until dissolved, then stir in vanilla. Pour into a bowl, place a sheet of plastic wrap directly on the surface, and refrigerate until cooled, about 1 hour.
6. 6 When pastry cream is cooled, whip heavy cream just past soft peaks. Stir pastry cream to soften, then fold in whipped cream. Place vanilla wafers on top of the cooled cheesecake, then spread vanilla cream over entire top. Chill until serving. Run a wet knife around the outer edge of cake before removing the sides for a cleaner look.

By HYATTTM