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Slow-Cooker Bananas Foster

Slow-Cooker Bananas Foster


  • 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.

Nutritional Facts


Calories Per Serving646

Folate equivalent (total)38µg10%

Riboflavin (B2)0.3mg18.8%

Slow Cooker Bananas Foster

This recipe is perfect for entertaining. You make this wonderful dessert in your slow-cooker… which gives you more time to spend visiting with your guests. Slow Cooker Bananas Foster is a delicious and impressive dessert to serve anytime. Bananas, butter, brown sugar, Malibu rum, pecans and coconut are combined in your slow cooker. Three hours later, dessert is ready. Spoon over pound cake and top with vanilla ice cream for a memorable dessert.


  • 6 Bananas cut into 1-inch slices
  • 1/2 cup Butter
  • 1/4 cup Rum light
  • 1/4 cup Light Brown Sugar


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Slow Cooker Bananas Foster is the perfect romantic dessert for you and your spouse. Of course, you can make this dessert for anyone and it does make a good addition to the buffet table at work, but you will need to make more than one pot.

So, I love bananas foster, well, anything bananas really, but there is something special about bananas, rum, and brown sugar. The taste is just oh so delicious and it makes your mouth water non-stop. I am salivating right now just thinking about how delicious these bananas are.

Okay, if you have ever made true bananas foster, it can be a pain in the butt. Especially when you have to flambé the bananas with the rum. It is hard to do and there is no lie in that statement. The good thing about this slow cooker recipe is that you can skip that step altogether. The rum will cook down for you in the slow cooker without you needing to speed up the process with fire.

This recipe is easy to make and can be tossed into the slow cooker and left alone for an hour while you enjoy your partner’s company and a big juicy porterhouse.

Before you make this recipe, I want to talk about some tips and tricks that can be used for this recipe because I want you to be able to make this your own.

First, when it comes to the bananas, you can cut this recipe in half and only make it for two people or you can double, triple it to make it for more people. You do not want to cut your bananas too thin as they will just turn into mush in the slow cooker. Therefore, cut them into at least one-inch thick pieces and make sure the bananas are ripe when you do so.

Next, I use a light rum with mine, but if you prefer a darker rum, go ahead and do it. It will not hurt the bananas or alter the recipe.

Next, if you want to add a bit more pizzazz to these bananas foster, go ahead and toss in a 1/2 cup of chopped pecans or walnuts and 1 teaspoon of ground cinnamon. These two things will elevate the flavor and really kick this dessert around the world and back again.

If you do not want to use bananas, you could substitute another fruit here. For example, you could use peaches, apples, and even cherries. Or, you could do a combination of them all.

Lastly, I do want to say that if you like the browned top of bananas foster, you can still achieve it. What you will need to do is pull the bananas foster out of the slow cooker when it is done and then place it in an oven safe dish. Sprinkle two tablespoons of granulated white sugar on top and allow to broil in the oven for 3 to 5 minutes.

I know you will love this dessert dish, so go ahead and try to make it tonight. I know I am.

The slow cooker I used for this recipe was the Bella 2.5 Quart connectible system [LINK], which was great for making a small dessert. I had to cook the recipe for about 2 hours longer due to the size and settings of this particular cooker, but it still turned out tasty. I cooked this side by side with the slow cooker s'mores brownie recipe, which was also delicious (obviously)

Rumchata Crock Pot Bananas Foster

This Rumchata Crock Pot Bananas Foster Recipe takes the classic recipe up a level with the addition of deliciously creamy Rumchata. The result is a perfect crock pot dessert recipe to serve with ice cream after family dinner.

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Slow-Cooker Bananas Foster - Recipes

Slow Cooker Bananas Foster Bread Pudding


  • 3 medium very ripe bananas
  • 8 large eggs
  • 3 cups milk
  • 2 cups packed dark brown sugar
  • 1 Tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 (20 oz.) French bread loaf, cut into 1-inch cubes
  • 3/4 cup butter, softened
  • 1 2/3 cups confectioners&rsquo sugar
  • 2 Tablespoons light rum or milk
  • 1 teaspoon ground cinnamon
  • Pinch of salt


  1. Puree bananas and eggs in food processor bowl.
  2. Spray slow cooker crock with cooking spray and place in slow cooker base.
  3. Pour banana mixture into crock. Stir in milk, brown sugar, vanilla and 2 teaspoons cinnamon until well blended.
  4. Fold in bread cubes until bread is coated.
  5. Cover and cook on HIGH 2 1/2 to 3 hours or LOW 5 1/2 to 6 hours.
  6. Serve with Cinnamon Hard Sauce.
  7. To make Cinnamon Hard Sauce: Using a Stand Mixer, beat butter in small bowl until creamy. Gradually add confectioners&rsquo sugar, rum, 1 teaspoon cinnamon and salt until smooth and well blended.

Serves: 12-14

TEST KITCHEN TIPS: Any leftover Cinnamon Hard Sauce would be great over pancakes, waffles, or French toast. If serving without Cinnamon Hard Sauce, sprinkle with a mixture of 1 Tablespoon confectioners' sugar and 1/4 teaspoon cinnamon.

Slow Cooker Banana Bread


For the Bread

8 tablespoons butter (1 stick), room temperature

1/2 cup dark brown sugar or granulated sugar

2 eggs, at room temperature

4 small very ripe bananas, mashed

1 teaspoon vanilla extract (optional)

Optional Toppings or Mix-ins:

1/4 cup chopped walnuts or pecans

1/2 cup mini chocolate chips

1/2 cup grated dried unsweetened coconut


Cook directly in the insert of a small slow cooker, or in a standard loaf pan set inside a large slow cooker with 1/2 cup water poured in the crock around the pan. Spray the insert or loaf pan with nonstick spray or line with parchment paper.

Using a stand mixer, hand mixer, whisk, or food processor, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain. Mix in vanilla if using.

Stir dry ingredients together and mix into banana mixture just until combined, do not overmix. If mixing in any other ingredients such as nuts, chocolate chips, or coconut, gently stir them. Pour batter into slow cooker (or pan) and smooth the top. Sprinkle any desired toppings over batter.

Place a tea towel under the slow cooker lid. Bake about 2-3 hours on HIGH, or until a toothpick inserted into center comes out clean (around 200 degrees, see notes). Remove the slow cooker insert and let cool 10 minutes, then lift or turn out bread onto wire rack.

Adapted from NYT Cooking’s Banana Bread recipe.

Breakfast burritos are a fun and tasty way to spice up your mornings, but who wants to cook all those ingredients? Prep them in the slow cooker instead and you’ll have a relaxing start to the day. Plus, if you have guests over, it’s even less work, since they can dish out and roll up their burritos themselves. (You’re their host, not their servant!) We recommend adding some avocado to cool things down, like in this Southwestern breakfast burrito recipe from Delish Knowledge.

Their origin is placed in Southeast Asia, in the jungles of Malaysis. Indonesia or the Philippines. where many varieties of wild bananas still grow today. Africans are credited to have given the present name, since the word banana would be derived from the Arab for ‘finger’.

Bananas foster is a dessert loaded with caramel flavors.

It’s usually lit on fire table-side and served with ice cream. This classic dessert is said to have been invented in 1951 at Brennan’s Restaurant in New Orleans, Louisiana.

  • Calories (kcal) : 320
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 35
  • Sodium (mg): 40
  • Carbohydrates (g): 50
  • Fiber (g): 2
  • Protein (g): 2
  • In a 12-inch skillet, melt the butter over medium heat. Stir in the brown sugar and cinnamon and cook until moist, about 1 minute. Add the banana liqueur and cook, stirring continuously, until the grainy texture disappears and the mixture rolls off the spoon in a steady stream, 1 to 2 minutes. Put the banana quarters rounded side down in the pan. Cook until the bananas begin to soften, 2 to 3 minutes.

Turn the bananas onto their flat sides. Remove the pan from the heat and pour in the rum. Set the pan over high heat and carefully ignite the rum with a long match or grill lighter. Gently shake the pan until the flame subsides. Remove from the heat.

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Watch the video: Slow Cooker Bananas Foster