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Indonesian Bananas Foster

Total Time

Prep: 15 min. Cook: 25 min.

Makes

6 servings

When I ate bananas Foster the first time, it reminded me of this dish. The concept is the same—sliced bananas with a very sweet sauce. However, the bananas used are plantain bananas, and instead of rum to enhance the sauce, this dessert uses creamy coconut milk. —Loanne Chiu, Fort Worth, Texas
Indonesian Bananas Foster Recipe photo by Taste of Home

Ingredients

  • 1 can (13.66 ounces) coconut milk
  • 1 cup packed brown sugar
  • 1 cup water
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon apple pie spice
  • 1/4 cup butter, cubed
  • 3 large ripe plantains, cut into 3/4-inch slices

Directions

  1. Spoon 6 tablespoons cream from top of coconut milk and set aside. Pour remaining coconut milk into a large saucepan. Stir in brown sugar, water, molasses, vanilla, salt and pie spice. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 25-30 minutes.
    Meanwhile, in a large cast-iron or other skillet, melt butter over medium-low heat. Add plantains. Cook, stirring gently, until glazed and slightly softened, 3-5 minutes. Divide plantains among 6 bowls; drizzle with syrup. Top with reserved coconut milk cream.

Test Kitchen tips
  • If you use regular bananas instead of plantains, make sure they are sill firm.
  • Plantain bananas are usually available in the Hispanic section of fresh produce, or next to the bananas.
  • Nutrition Facts

    1 serving: 460 calories, 18g fat (15g saturated fat), 20mg cholesterol, 195mg sodium, 76g carbohydrate (60g sugars, 2g fiber), 2g protein.

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