The flavors of caramel, rum and walnut naturally complement fresh bananas in this classic dessert made easy!
— Crystal Bruns, Iliff, Colorado
- 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 flaked coconut
- Vanilla ice cream or sliced pound cake
Cut bananas in half lengthwise, then widthwise; layer in the bottom of a 1-1/2-quart slow cooker.
Combine the brown sugar, butter, rum, vanilla, and cinnamon; pour over bananas.
Cover and cook on low for 1-1/2 hours or until heated through.
Sprinkle with walnuts and coconut; cook 30 minutes longer. Serve with ice cream or pound cake.