Slow Cooker Bananas Foster Recipe
Slow Cooker Bananas Foster Recipe photo by Taste of Home
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Slow Cooker Bananas Foster Recipe

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


  • 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

Nutritional Facts

1 serving (calculated without ice cream or pound cake): 462 calories, 17g fat (8g saturated fat), 24mg cholesterol, 99mg sodium, 74g carbohydrate (59g sugars, 4g fiber), 3g protein.


  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.
Originally published as Slow Cooker Bananas Foster in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p82

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AllisonO User ID: 7446023 234329
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."

MartaCane User ID: 7501397 149776
Reviewed Mar. 8, 2014

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

MY REVIEW User ID: 6956004 177627
Reviewed Feb. 25, 2014

"cootie, According to this chart, 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."

cootiebug08 User ID: 1553050 191236
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."

Pervn User ID: 1153745 116427
Reviewed Feb. 25, 2014

"regular rum or gold rum"

Gramafk7 User ID: 7173741 192281
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 :)"

foxychick577 User ID: 7576908 183677
Reviewed Feb. 24, 2014

"I love cakes"

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