Slow-Cooker Chocolate Bananas Foster

Slow-Cooker Chocolate Bananas Foster
Slow-Cooker Chocolate Bananas Foster
QVC
Slow-Cooker Chocolate Bananas Foster

Who says that brunch can’t have a little dessert? As you prepare other dishes for your brunch get-together, your slow cooker works its magic with this tasty recipe. With ooey-gooey chocolate and a splash of white rum, this is an excellent way to cap off your brunch!

8
Servings
249
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of QVC's Resident Foodie David Venable.

Ingredients

  • 1/2 cup butter, melted
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract or 1/4 cup white rum
  • 2 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 6 bananas
  • 1 tablespoon cornstarch
  • 3/4 cup chocolate chips
  • 3/4 cup chopped walnuts, toasted
  • Vanilla ice cream, for serving

Directions

Place the butter, brown sugar, vanilla extract, rum extract or rum, lemon juice, and cinnamon into a slow cooker. Stir the ingredients together.

Peel the bananas, slice them widthwise into 1-inch discs, and place the pieces in a medium-size bowl with the cornstarch. Carefully toss the bananas until they're coated with the corn starch and spoon them into the slow cooker. Carefully fold them into the butter/sugar mixture until well coated. Set the slow cooker on high and cook for 1 hour.

After the cooking time ends, remove the lid and stir the bananas, being careful not to break them up. Sprinkle the chocolate chips and walnuts over top. Place the lid back on and let it sit for 5 more minutes, or until the chocolate chips are melted. Serve over ice cream.

Nutritional Facts

Total Fat
13g
19%
Sugar
9g
10%
Saturated Fat
5g
21%
Cholesterol
17mg
6%
Carbohydrate, by difference
29g
22%
Protein
7g
15%
Vitamin A, RAE
6µg
1%
Calcium, Ca
18mg
2%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
15µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Niacin
2mg
14%
Phosphorus, P
63mg
9%
Selenium, Se
4µg
7%
Sodium, Na
320mg
21%
Water
23g
1%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.