Hello, gorgeous dessert. Of all the recipes I created for the Captain Morgan Spice Up the Holidays campaign, this one vanished the fastest. It’s probably no surprise — deep-fried treats have a way of disappearing quickly.
Presenting my final contest recipe: Banana Churros with Butter Rum Caramel Dipping Sauce. I was brainstorming with my sister Christina — a culinary whiz — and she sent one word: “Churros.” That was the spark. From there the idea evolved into banana-flavored churros paired with a festive butter-and-rum caramel instead of the usual thick chocolate dip. The result was a party favorite.
Would you just look at those beauties on the table?
When I entered this competition, I didn’t think I had many entertaining tips to share, but the more I reflected, the more I realized I do have a few tricks. They may not satisfy every traditionalist, but these are the ideas I use when hosting.
Foodie with Family Entertaining Tips:
- You don’t need a full meal to host a great party. A spread of appetizers and beverages keeps guests satisfied and encourages mingling. Finger foods are easier for socializing than a sit-down multi-course dinner. Many appetizers can be prepared ahead, and you’ll avoid the hassle of assigned seating.
- Use your guests’ talents. Invite friends to contribute their strengths: musicians can bring an instrument, a baker can bring a dessert, and a homebrewer can share a batch. It creates variety and makes guests feel involved.
- Be true to your style. Don’t stretch yourself thin trying to be someone you’re not. Decorate and cook in ways that reflect you. Use natural elements like pine boughs, repurpose items you already own, and set a tone that matches your personality — casual or formal, whichever fits.
- Light candles. Candles add warmth and ambiance. Unless your gathering demands otherwise, use plenty of them where practical.
- Serve cheese and nuts. They’re reassuringly familiar and filling. If someone doesn’t like other offerings, cheese and nuts are often a safe choice (unless a guest is vegan or has a nut allergy).
- Invest in good cheese. If you’ll splurge for one thing, splurge on a small selection of quality cheeses. Two or three interesting varieties will elevate the spread; ask your cheesemonger for recommendations if you’re unsure.
Our midweek, just-because-we-could gathering was a hit. I kept the details vague and invited friends with a playful text asking them to come “dressed festively from the waist up.” The mystery made people curious — Sharon called the invite irresistible.
The cocktails and nibbles offered a welcome break in the middle of the week.
Gena seemed pleasantly surprised by the Dark & Stormy Orchard cocktail we served.
Bob kept reaching for bites — the jerk chicken with rum-glazed pineapple and the rosemary garlic almonds were favorites, and the cheese board drew steady attention.
Staci, Sharon, Bob, Gena — everyone loved the churros. They surprised guests with how light and crispy they were. Bob even declared them superior to a popular doughnut chain, calling them “four times as light and crispy.” I’ll happily accept that compliment.
Our mellow weeknight get-together was made special with a menu inspired by Captain Morgan — from the bites to the Dark & Stormy Orchard cocktails.
Happy holidays and Merry Christmas, everyone!
Banana Churros with Butter Rum Caramel
Rebecca Lindamood
Ingredients
Ingredients for Butter Rum Caramel:
- 3/4 cup granulated sugar
- 1/4 cup warm water
- 1 cup heavy cream
- 3 tablespoons Captain Morgan’s Original Spiced Rum
- 1 tablespoon cold butter cut into small pieces
Ingredients for the Banana Churros:
- 1 very ripe banana
- fresh water
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour 4 1/4 ounces by weight
- 1/4 teaspoon kosher salt
- 3 large eggs room temperature
- enough peanut or canola oil to fill a heavy-bottomed or lard, high-sided frying pan or pot with at least 1-inch of oil
- cinnamon sugar for sprinkling finished Banana Churros
Instructions
To Make the Butter Rum Caramel:
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Combine the sugar and warm water in a heavy-bottomed saucepan and swirl to dissolve the sugar. Bring to a boil over high heat without stirring. Swirl the pan occasionally as the mixture turns a deep amber color. Remove from heat and carefully add the heavy cream all at once — it will sputter and bubble.
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The caramel may seize and form a lump when the cream is added; this is normal. Return the pan to medium heat and stir frequently to melt the caramel into the cream. After about five minutes the mixture should smooth out.
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Remove from heat and stir in the rum and the cold butter pieces until the butter melts and the sauce is glossy. Cover and set aside while you prepare the churros.
To Prepare the Banana Churros:
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Peel and mash the ripe banana until smooth. Transfer it to a 2-cup liquid measuring cup and add water to reach the 1 1/4 cup mark. Pour this mixture into a heavy-bottomed 3-quart saucepan, add the butter and salt, and bring to a rolling boil.
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Remove from heat and add the flour all at once, stirring vigorously over low heat until the dough pulls away from the pan and forms a ball, about one minute. A thin film on the pan indicates the dough is ready.
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Transfer the dough to the bowl of a stand mixer fitted with a paddle or to a heatproof bowl for a hand mixer. Let rest five minutes.
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While the dough rests, heat about 1 inch of peanut or canola oil (or lard) to 375°F in a heavy, high-sided pan.
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Add the eggs to the dough all at once and beat on high until fully incorporated and the dough holds the shape of the paddle.
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Fill a large pastry bag fitted with a large star or plain tip (about 1/2-inch opening) and pipe 4-inch strips into the hot oil, using a butter knife to help release the dough if needed. Fry just a few at a time so they have space to expand.
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Fry until golden, about two minutes per side, turning as needed. Drain on paper towels, sprinkle with cinnamon sugar, and serve warm with the Butter Rum Caramel.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred calculator.
did you make this recipe?
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A reminder: please take a moment to check out the other contestants’ work and stop by next week to see who won.
- What’s Cooking, Chicago?
- Big Red Kitchen
- BakedBree
- The Comfort of Cooking
- Doughmesstic
- Shugary Sweets
- What’s For Dinner
- The High Heeled Hostess
- The Realistic Nutritionist
Disclosure: I participated in the Spice Up the Holidays contest sponsored by Captain Morgan USA. I received product to use in recipe development and compensation for additional ingredients. All opinions are my own.