Tropical Bananas Foster

Tropical Bananas Foster Recipe
Oxmoor House
Freshly sliced bananas and pineapple meet soft vanilla ice cream and a savory cinnamon-flavored sauce to give you one decadent dessert. Fresh fruit is always best, but for the sake of convenience, the precut variety works well too.

Yield:

7 servings (serving size: about 1/2 cup banana mixture and 1/4 cup ice cream)

Recipe from

Oxmoor House

Nutritional Information

Calories 307
Caloriesfromfat 0.0 %
Fat 12.2 g
Satfat 5.5 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 3 g
Carbohydrate 44 g
Fiber 2.1 g
Cholesterol 42 mg
Iron 0.6 mg
Sodium 96 mg
Calcium 98 mg

Ingredients

Cooking spray
1/2 cup packed dark brown sugar
3 tablespoons butter
1/4 cup light coconut milk
1/4 cup dark rum
1 cup (1-inch) cubed fresh pineapple
1/4 teaspoon ground cinnamon
4 ripe bananas, cut into 1/2-inch-thick slices
1 3/4 cups vanilla light ice cream

Preparation

1. Coat a 3-quart electric slow cooker with cooking spray. Combine brown sugar and next 3 ingredients (through rum) in slow cooker. Cover and cook on LOW for 1 hour. Stir with a whisk until smooth.

2. Add pineapple, cinnamon, and banana to sauce, stirring to coat. Cover and cook on LOW for 15 minutes. Serve immediately over ice cream.

Quick tip: Fresh pineapple is a treat, but sometimes for the sake of convenience, the precut variety is worth reaching for. Either way, you can't go wrong.

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
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