Description
Want a dessert that transports you to a tropical paradise with every bite? Pina Colada Bananas Foster is the perfect recipe! This slow-cooker treat combines sweet bananas, juicy pineapple, and a rum-infused, coconutty sauce, topped with toasted coconut for a delightful twist on the classic Bananas Foster
Ingredients
Scale
- For the Bananas Foster:
- 4 medium firm bananas
- 1 can (8 ounces) pineapple tidbits, drained
- 1/4 cup butter, melted
- 1 cup packed brown sugar
- 1/4 cup rum
- 1/2 teaspoon coconut extract
- 1/2 cup sweetened shredded coconut, toasted
- For Serving (Optional):
- Coconut ice cream
- Vanilla wafers
- Cream-filled wafer cookies
Why These Ingredients Matter
- Bananas: Firm bananas hold their shape when cooked, offering sweet, creamy texture.
- Pineapple Tidbits: Add juicy, tropical tang to complement the bananas.
- Butter and Brown Sugar: Create a gooey, caramelized sauce base.
- Rum: Adds a warm, boozy depth typical of Bananas Foster.
- Coconut Extract: Infuses the dish with pina colada’s signature coconut flavor.
- Toasted Coconut: Provides a crunchy, nutty topping.
- Optional Toppings: Coconut ice cream adds creaminess, while wafers and cookies bring crunch and fun.
Substitutions and Variations
- Bananas: Use slightly underripe bananas to maintain texture, or try plantains for a less sweet twist.
- Pineapple: Swap with fresh pineapple (chopped) or canned crushed pineapple (drained).
- Butter: Replace with coconut oil for a dairy-free option with extra coconut flavor.
- Brown Sugar: Use light or dark brown sugar, or substitute with coconut sugar.
- Rum: Swap with pineapple juice or orange juice for a non-alcoholic version.
- Coconut Extract: Use 1 teaspoon coconut rum or omit for a milder coconut taste.
- Toasted Coconut: Substitute with chopped toasted pecans or almonds, or skip for nut-free.
- Gluten-Free: Naturally gluten-free; use gluten-free wafers or cookies if serving with them.
- Lower Sugar: Reduce brown sugar to 3/4 cup and use sugar-free ice cream.
- Vegan: Use coconut oil instead of butter and serve with vegan ice cream or skip it.
Instructions
Step 1: Prep Your Ingredients
- Peel 4 medium firm bananas, cut in half lengthwise, then widthwise to make 4 pieces per banana.
- Drain 1 can (8 ounces) pineapple tidbits.
- Melt 1/4 cup butter in a microwave-safe bowl (about 20-30 seconds).
- Measure 1 cup packed brown sugar, 1/4 cup rum, and 1/2 teaspoon coconut extract.
- Toast 1/2 cup sweetened shredded coconut (bake at 350°F for 5-7 minutes until golden).
- Gather optional coconut ice cream, vanilla wafers, and cream-filled wafer cookies.
Tip: Toast coconut ahead and store in an airtight container to save time.
Step 2: Layer the Fruit
- Arrange Fruit: Layer the sliced bananas and drained pineapple tidbits evenly in the bottom of a 1-1/2-quart slow cooker.
Tip: Spread fruit in an even layer for consistent cooking and sauce coverage.
Step 3: Make the Sauce
- Mix Sauce: In a small bowl, combine 1/4 cup melted butter, 1 cup packed brown sugar, 1/4 cup rum, and 1/2 teaspoon coconut extract. Stir until smooth.
- Pour Over Fruit: Pour the sauce evenly over the bananas and pineapple in the slow cooker.
Tip: Stir until the sugar mostly dissolves to ensure a smooth sauce.
Step 4: Cook
- Cook on Low: Cover and cook on Low for 2 hours, until the fruit is heated through and the sauce is bubbly and caramelized.
Tip: Check at 1.5 hours; smaller slow cookers may cook faster. The bananas should be soft but not mushy.
Step 5: Serve
- Scoop and Garnish: Spoon the warm bananas, pineapple, and sauce into bowls. Sprinkle each serving with toasted shredded coconut.
- Add Optional Toppings: Serve with a scoop of coconut ice cream, vanilla wafers, or cream-filled wafer cookies if desired.
Tip: Serve immediately to enjoy the warm fruit and gooey sauce at their best.