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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.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

307 calories; fat 12.2g; saturated fat 5.5g; mono fat 2.2g; poly fat 0.4g; protein 3g; carbohydrates 44g; fiber 2.1g; cholesterol 42mg; iron 0.6mg; sodium 96mg; calcium 98mg.
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