Tropical Bananas Foster
Oxmoor House
Freshly sliced bananas and pinapple 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 is also worth reaching for.
Yield: 7 servings (serving size: about 1/2 cup banana mixture and 1/4 cup ice cream)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 307
- Calories from fat: 0.0%
- Fat: 12.2g
- Saturated fat: 5.5g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.4g
- Protein: 3g
- Carbohydrate: 44g
- Fiber: 2.1g
- Cholesterol: 42mg
- Iron: 0.6mg
- Sodium: 96mg
- Calcium: 98mg
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.
Tropical Bananas Foster Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- MAIN INGREDIENT: Dairy, Fruits
- DIETARY CONSIDERATION: Low Sodium, Meatless
- COOKING METHOD: Slow Cook
- PUBLICATION: Oxmoor House
More Recipes for Desserts
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Browned Butter Bananas with Toasted Pecans
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Tropical Banana Cupcakes
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Bananas Foster Upside-Down Cake
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