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Slow-Cooker Bananas Foster

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

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 sweetened shredded coconut
  • Vanilla ice cream and sliced pound cake, optional

Directions

  • 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.
  • Sprinkle with walnuts and coconut; cook 30 minutes longer. Serve with ice cream or pound cake.
Nutrition 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.

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Reviews

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Average Rating:
  • xxcskier
    Oct 22, 2017

    I brought this to a gathering and everyone LOVED it! My slow cooker was empty in a matter of minutes! We will be making this again and doubling the recipe if not tripling! Excellent with French vanilla ice cream!

  • AllisonO
    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.

  • LloydB
    May 18, 2015

    No comment left

  • MartaCane
    Mar 8, 2014

    This recipe is amazing! We definitely love it.

  • kmcope
    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.

  • cootiebug08
    Feb 25, 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
    Feb 25, 2014

    regular rum or gold rum

  • Gramafk7
    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
    Feb 24, 2014

    I love cakes