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Tropical Bananas Foster

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

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

Nutrition 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

How to Make It

  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.

  3. 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.

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