The flavors of caramel, rum and walnut naturally complement fresh bananas in this classic dessert made easy! It’s my go-to choice for any family get-together.
—CRYSTAL JO BRUNS ILIFF, CO
PREP: 10 MIN. • COOK: 2 HOURS • MAKES: 5 SERVINGS
5 medium firm bananas
1 cup packed brown sugar
1/4 cup butter, melted
1/4 cup rum
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/3 cup chopped walnuts
1/3 cup sweetened shredded coconut
Vanilla ice cream or sliced pound cake
1. Cut the bananas in half lengthwise, then widthwise; layer in the bottom of a 1 1/2-qt. slow cooker. Combine brown sugar, butter, rum, vanilla and cinnamon; pour over the bananas. Cover and cook on low for 1 1/2 hours or until heated through.
2. Sprinkle with walnuts and coconut; cook 30 minutes longer. Serve with ice cream or pound cake.
TEST KITCHEN TIP
If flaked coconut has been frozen or becomes dried out, you can make it fresh again by placing the amount you need in a bowl and sprinkling with a few drops of water. Cover and microwave until warm.