Slow-Cooker Piña Colada Bananas Foster (Tropical Treat!)
Make a luscious Slow-Cooker Piña Colada Bananas Foster! This easy dessert features bananas and pineapple simmered in a coconut-rum brown sugar butter sauce, topped with toasted coconut.
Ingredients
(Based on 1x column)
Fruit & Sauce:
- ▢ 4 medium firm bananas
- ▢ 1 can (8 ounces) pineapple tidbits, drained
- ▢ 1/4 cup (1/2 stick) unsalted butter, melted
- ▢ 1 cup packed brown sugar
- ▢ 1/4 cup rum (dark or spiced recommended)
- ▢ 1/2 teaspoon coconut extract
Toppings & Garnish:
- ▢ 1/2 cup sweetened shredded coconut, toasted
- ▢ Optional: Coconut ice cream (or vanilla ice cream)
- ▢ Optional: Vanilla wafers or cream-filled wafer cookies (like Pirouettes)
Instructions
1. Prepare Fruit and Slow Cooker:
- Lightly grease the insert of your 1.5-quart slow cooker if prone to sticking (though the butter in sauce usually suffices).
- Peel the bananas. Cut each banana in half lengthwise, and then cut each half widthwise into 2-3 pieces, creating chunky pieces.
- Drain the can of pineapple tidbits thoroughly.
- Layer the prepared banana pieces and the drained pineapple tidbits in the bottom of the slow cooker.
2. Make Sauce Mixture and Pour Over Fruit:
- In a small bowl, combine the melted butter, packed brown sugar, rum, and coconut extract.
- Stir well until the brown sugar is mostly dissolved and the mixture is well combined.
- Pour this butter-sugar-rum mixture evenly over the fruit in the slow cooker.
3. Slow Cook:
- Cover the slow cooker securely with its lid.
- Cook on the LOW setting until the fruit is very tender and heated through, and the sauce is bubbly and syrupy. This should take about 2 hours. (Note: Cooking time can vary based on slow cooker model and banana ripeness. Check after 1.5 hours).
4. Toast Coconut (While Dessert Cooks or Just Before Serving):
- If you haven’t already, toast the sweetened shredded coconut.
- Skillet Method: Place shredded coconut in a dry skillet over medium-low heat. Stir frequently until lightly golden brown and fragrant, about 3-5 minutes. Watch carefully as it burns easily. Remove immediately from pan to cool.
- Oven Method: Spread coconut on a baking sheet and bake at 325°F (160°C) for 5-8 minutes, stirring halfway, until golden.
5. Serve:
- Once the slow cooking is complete, carefully spoon the warm Piña Colada Bananas Foster mixture into individual serving bowls or plates.
- Sprinkle generously with the toasted shredded coconut.
- If desired, serve immediately alongside a scoop of coconut or vanilla ice cream and with vanilla wafers or cream-filled wafer cookies for dipping and crunch. Enjoy this warm, tropical delight!