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Classic Bananas Foster Recipe

Classic Bananas Foster Recipe

The flavors of caramel, rum and walnut naturally complement fresh bananas in this classic dessert made easy!—Crystal Bruns, Iliff, Colorado
TOTAL TIME: Prep: 10 min. Cook: 2 hours YIELD:5 servings

Ingredients

  • 5 medium firm bananas
  • 1 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1/4 cup rum
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chopped walnuts
  • 1/3 cup flaked coconut
  • Vanilla ice cream or sliced pound cake

Directions

  • 1. Cut bananas in half lengthwise, then widthwise; layer in the bottom of a 1-1/2-qt. slow cooker. Combine the brown sugar, butter, rum, vanilla and cinnamon; pour over bananas. Cover and cook on low for 1-1/2 hours or until heated through.
  • 2. Sprinkle with walnuts and coconut; cook 30 minutes longer. Serve with ice cream or pound cake. Yield: 5 servings.

Nutritional Facts

1 serving (calculated without ice cream or pound cake) equals 462 calories, 17 g fat (8 g saturated fat), 24 mg cholesterol, 99 mg sodium, 74 g carbohydrate, 4 g fiber, 3 g protein.

Reviews for Classic Bananas Foster

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MY REVIEW
Reviewed Oct. 10, 2015

"Absolutely DELICIOUS! It reminded me of the first time I experienced this dish in New Orleans (minus the drama of setting the dessert on fire right at my table!) and gave me a go-to-anytime way to bring that dish home.

The only changes I made were forgetting the coconut which I think would've really sent this recipe over the top, and serving it over angel food cake instead of pound cake. Still--it was phenomenal! The next time I make this, I may slightly reduce the amount of rum or eliminate that altogether in favor of a bit of rum flavoring as this was the only thing my husband wasn't crazy about."

MY REVIEW
Reviewed Mar. 8, 2014

"This recipe is amazing! We definitely love it."

MY REVIEW
Reviewed Feb. 25, 2014

"cootie, According to this chart, http://homecooking.about.com/library/archive/blalcohol12.htm after 1.5 hours in the slow cooker will still leave 20% of the alcohol behind. Rum extract also contains alcohol. You'd need to find an non-alcohol based extract if you want this with no alcohol content. If you're cooking for a recovering alcoholic, skip this recipe altogether. Just taste of alcohol, even in the absence of actual alcohol, can trigger a relapse."

MY REVIEW
Reviewed Feb. 25, 2014 Edited Feb. 27, 2014

"Quick question: I don't cook with alcohol much, so will the alcohol cook out of the rum? How would I adjust this recipe to accommodate using an extract instead, or is that not recommended? I would love to make this for my son and I (he's 9) and am concerned about using actual rum."

MY REVIEW
Reviewed Feb. 25, 2014

"regular rum or gold rum"

MY REVIEW
Reviewed Feb. 25, 2014

"Very good made as instructed first time, second time left out coconut - I liked it better without coconut. Just a personal preference. Thanks for submitting :)"

MY REVIEW
Reviewed Feb. 24, 2014

"I love cakes"

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