Senor Pico Tex-Mex Trader Vic's Pacific Island Cookbook

Baked Bananas with Rum Sauce a Tropical Dessert from the Senor Pico Tex-Mex Restaurant circa 1960s

To a certain extent, a baked banana is a baked banana. There must be hundreds, if not thousands of minute variations on this classic tropical dessert. The key here with this vintage recipe from Victor Bergeron’s Senor Pico restaurant is the chilled Rum Souffle Sauce. Airy, creamy, not too sweet, with just that underlining hint of Jamaican Rum. Paired with the baked bananas it makes what could be a rather pedestrian dish into something just decadent enough. After a night of tacos and margaritas, your guests probably won’t have a lot of room for desert. But this little baked banana number may just lure them into a bite or two…or three.


Rum Sauce

1 egg
1/4 cup powdered sugar
2 tbsp cream
1/8 tsp salt
1/2 ounce Jamaican Rum

Baked Bananas

4 bananas
1 tbsp melted butter
1/4 brown sugar
1/8 tsp ground cloves
1 tbsp grated orange zest
1/2 cup orange juice


Separate egg then whisk together yolk, powdered sugar, cream and salt. Over a double boiler whisk over medium heat until thickened. Stir in rum and chill. While sauce is chilling, pre-heat oven to 350 degrees, peel bananas, place in casserole and brush with butter. Bake for ten minutes. Mix together sugar, cloves, zest, and juice. Pour over bananas and bake for an additional 15 minutes. Whip egg white until stiff and fold into Rum Sauce.

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