Description

Ever wondered what happens when you mix the tropical vibes of a pina colada with the caramelized goodness of bananas foster? You get Pina Colada Bananas Foster—a dessert that’s sweet, boozy, and bursting with island flavors! This slow-cooker recipe is so simple, yet it feels like a fancy treat you’d find at a beachside restaurant.

Ingredients

To create this Pina Colada Bananas Foster, you’ll need a handful of ingredients that work together to deliver that tropical, caramelized magic. Here’s what you need and why each one matters:

Firm Bananas (4 medium): The star of the dish, bananas soften and soak up the sweet sauce as they cook. Choose firm bananas to hold their shape during cooking.
Pineapple Tidbits (1 can, 8 oz, drained): Adds juicy, tropical sweetness that pairs perfectly with the bananas and mimics the pina colada flavor.
Butter (¼ cup, melted): Creates a rich, smooth base for the caramel sauce. Unsalted butter is best to control sweetness.
Brown Sugar (1 cup, packed): Melts into a gooey caramel sauce that coats the fruit. Light or dark brown sugar both work—dark adds a deeper molasses flavor.
Rum (¼ cup): Brings the classic bananas foster booziness and a pina colada vibe. Use dark or light rum, or even spiced rum for extra warmth.
Coconut Extract (½ tsp): Boosts the coconut flavor without overpowering the dish. It’s key to the pina colada twist.
Sweetened Shredded Coconut (½ cup, toasted): Adds a crunchy, nutty topping that screams tropical. Toasting enhances the flavor.
Optional Toppings: Coconut ice cream, vanilla wafers, or cream-filled wafer cookies for serving, adding extra texture and indulgence.

Substitutions and Variations

Bananas: If bananas are too ripe, they may get mushy. Slightly underripe bananas work best. Plantains can be used for a firmer texture.
Pineapple: Fresh pineapple chunks can replace canned tidbits—just use about 1 cup.
Rum: For a non-alcoholic version, substitute with apple juice or pineapple juice mixed with a splash of rum extract.
Coconut Extract: If unavailable, use a splash of coconut milk in the sauce, but reduce the butter slightly to avoid a greasy texture.
Butter: Swap with coconut oil for a dairy-free option and extra coconut flavor.
Sugar: Coconut sugar can replace brown sugar for a more tropical, less processed sweetener.

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Instructions

Prepare the Bananas:
- Peel 4 medium firm bananas and cut each one in half lengthwise, then widthwise, to create 8 pieces per banana.
- Tip: Use a sharp knife and cut gently to keep the banana pieces intact for a nice presentation.
Layer the Fruit:
- Lightly grease a 1½-quart slow cooker with cooking spray or butter to prevent sticking.
- Place the banana pieces and 1 can (8 oz) of drained pineapple tidbits in an even layer at the bottom of the slow cooker.
- Tip: Arrange the bananas cut-side up to soak up the sauce as it cooks.
Make the Sauce:
- In a small bowl, combine ¼ cup melted butter, 1 cup packed brown sugar, ¼ cup rum, and ½ tsp coconut extract. Stir until the sugar is mostly dissolved and the mixture is smooth.
- Tip: If the brown sugar is lumpy, whisk vigorously or warm the mixture slightly to help it blend.
Pour and Cook:
- Pour the butter-sugar-rum mixture evenly over the bananas and pineapple in the slow cooker.
- 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 to ensure the bananas aren’t getting too soft. The sauce should be thick and syrupy.
Toast the Coconut (Optional):
- If your shredded coconut isn’t pre-toasted, spread ½ cup sweetened shredded coconut on a baking sheet. Bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
- Tip: Watch closely to avoid burning—coconut toasts quickly!
Finish and Serve:
- Once cooked, gently stir the fruit and sauce to coat evenly, being careful not to mash the bananas.
- Spoon into bowls and sprinkle each serving with toasted coconut for crunch.
- Tip: Serve immediately for the best texture, as the bananas soften more as they sit.