Tropical Bananas Foster

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

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. 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. 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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