The flavors of caramel, rum and walnut naturally complement fresh bananas in this classic dessert made easy!
— Crystal Bruns, Iliff, Colorado
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.