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Slow Cooker Bananas Foster Recipe

Slow Cooker Bananas Foster Recipe

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 YIELD: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 sweetened shredded coconut
  • Vanilla ice cream or sliced pound cake


  • 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): 462 calories, 17g fat (8g saturated fat), 24mg cholesterol, 99mg sodium, 74g carbohydrate (59g sugars, 4g fiber), 3g protein.

Reviews for Slow Cooker Bananas Foster

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Reviewed 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!"

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."

Reviewed Mar. 8, 2014

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

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."

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."

Reviewed Feb. 25, 2014

"regular rum or gold rum"

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 :)"

Reviewed Feb. 24, 2014

"I love cakes"

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