For a richer flavor, use dark brown sugar instead of light brown sugar. To toast the walnuts and coconut, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning. If you don't have a slow cooker, you can make this recipe in a skillet over medium heat. Cook for about 10-15 minutes, or until the bananas are tender and the sauce has thickened. A splash of bourbon complements the flavor profile very well.
Bennie Haag
Jun 2, 2025Toasting the nuts and coconut really adds a lot to the dish. Don't skip that step!
Mariana Mcclure
Sep 13, 2024I love that this recipe can be made in the slow cooker. It's perfect for a busy weeknight dessert.
Benton Erdman
Jul 24, 2024The rum gives it such a nice flavor, but I did try it with rum extract and it was still fantastic.
Kari Homenick
Apr 21, 2024This recipe is so easy and delicious! I made it for a potluck, and everyone raved about it.