Description
Craving a warm, indulgent dessert that’s perfect for summer gatherings, cozy nights, or a tropical escape? Slow-Cooker Pina Colada Bananas Foster is the ultimate recipe! This easy, boozy treat transforms ripe bananas into a caramelized delight, infused with pineapple, rum, and buttery brown sugar, with a coconut twist.
Ingredients
- 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, ripe bananas hold their shape and turn gooey when cooked.
- Pineapple Tidbits: Add juicy, tropical sweetness.
- Butter: Creates a rich, caramel-like sauce.
- Brown Sugar: Forms a sticky, sweet base for the sauce.
- Rum: Adds depth and a classic Bananas Foster flavor.
- Coconut Extract: Brings piña colada-inspired coconut notes.
- Toasted Coconut: Provides crunchy, nutty texture.
- Optional Toppings: Ice cream adds creaminess; wafers and cookies offer crunch.
Substitutions and Variations
- Bananas: Use slightly underripe bananas for firmer texture or plantains for a twist.
- Pineapple: Swap with fresh pineapple chunks (1 cup) or canned crushed pineapple (drained).
- Butter: Replace with coconut oil for a dairy-free option.
- Brown Sugar: Use dark brown sugar for richer flavor or coconut sugar for a lighter option.
- Rum: Substitute with apple juice or orange juice plus 1/2 teaspoon rum extract for non-alcoholic.
- Coconut Extract: Swap with vanilla extract or omit for a classic Bananas Foster vibe.
- Coconut: Use unsweetened coconut or omit for a smoother texture.
- Gluten-Free: Naturally gluten-free; ensure cookies are gluten-free if using.
- Spiced Version: Add 1/4 teaspoon cinnamon or nutmeg to the sauce.
- Nutty Twist: Sprinkle 1/4 cup chopped pecans or almonds with the coconut.
Instructions
Step 1: Prep Your Ingredients
- Peel 4 medium firm bananas; cut each in half lengthwise, then widthwise to make 16 pieces.
- Drain 1 can (8 ounces) pineapple tidbits.
- Melt 1/4 cup butter (microwave for 20-30 seconds).
- Measure 1 cup packed brown sugar, 1/4 cup rum, 1/2 teaspoon coconut extract.
- Toast 1/2 cup sweetened shredded coconut (bake at 350°F for 5-7 minutes until golden).
- Grease a 1-1/2-quart slow cooker with cooking spray.
Tip: Choose firm bananas to avoid mushiness; toast coconut in advance and store in an airtight container.
Step 2: Layer the Fruit
- Add Bananas and Pineapple: Layer the sliced bananas and drained pineapple tidbits evenly in the bottom of the greased 1-1/2-quart slow cooker.
Tip: Arrange bananas cut-side up for a pretty presentation; spread pineapple evenly for balanced flavor.
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 and sugar is mostly dissolved.
- Pour Over Fruit: Pour the sauce evenly over the bananas and pineapple, ensuring all pieces are coated.
Tip: Whisk sauce thoroughly to blend; pour slowly to cover fruit evenly without disturbing the layers.
Step 4: Slow 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; bananas should be soft but not falling apart. Avoid lifting the lid to maintain heat.
Step 5: Serve
- Scoop Dessert: Spoon the warm banana-pineapple mixture with sauce into bowls, ensuring each serving has fruit and sauce.
- Add Coconut: Sprinkle each serving with 1-2 tablespoons toasted coconut.
- Optional Toppings: Serve with a scoop of coconut ice cream, vanilla wafers, or cream-filled wafer cookies if desired.
Tip: Use a slotted spoon for serving to control sauce; serve immediately for the warmest, gooiest texture.