Reviewed: Jan. 18, 2008

Delicious! Incredibly easy recipe to make for large group and everyone raved! I substituted rum extract for the rum as well.

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Martha

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Reviewed: Jan. 15, 2008

Very good. Very sweet. I used it as a filling in crepes and topped it with whipped cream. Hubby doesn't usually like banana desserts, but was impressed with this. I agree with the other reviewer who think it needs more banana. (Maybe 1 more?)

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MIKENDREA

Cooking Level: Intermediate

Home Town: Ventura, California, USA

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Reviewed: Jan. 12, 2008

I had this in St Thomas, it was prepared right at the table. It was very good, but this recipe has it beat. Will definitely make over and over again!!

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SuzyQ

Cooking Level: Intermediate

Living In: Morristown, New Jersey, USA

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Reviewed: Jan. 9, 2008

Wonderful! Thank you!

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Erik

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2008

This was a perfect Bananas Foster. I really like the taste of fresh fruit, so next time I will double the amount of bananas. A great base recipe......

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3daisys

Cooking Level: Intermediate

Living In: Livermore, California, USA

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Reviewed: Jan. 6, 2008

Yummy!! I made a double batch of this and served it for dessert at a dinner party in big wine goblets. The presentation was beautiful and to this day people are still talking about how good it was. I also used pecans instead.

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Jennifer

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Papillion, Nebraska, USA

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Reviewed: Dec. 31, 2007

Yummy but SWEET! Really really sweet. I have made it with rum extract (for non drinkers) and also with real rum. Either way, it's pretty tasty and people seem quite rapt with it, but I don't like it personally. It's just insanely sweet. I suppose that's the point, and the vanilla ice cream helps to cut the sweetness, but it's just so sweet. We have bananas in our yard, so I try to use a variety of banana recipes, and will continue to serve this to my family and to guests. It's also nice to use the leftovers as a topping for buckwheat banana walnut pancakes (which aren't as sweet to begin with, so can handle the sweetness of this). Pretty good stuff, and super easy to make.

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ali p

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Dec. 30, 2007

I followed the advice of another reviewer and used pecans instead of walnuts and it was perfect. Use organic bananas since regular bananas are one of the worst sources of pesticides.

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Steff

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Reviewed: Dec. 25, 2007

Simple to make and delicious! We'll never pay for this dessert in a restaurant ever again.

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JetPuffed

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Dec. 19, 2007

Very good. I left out the rum and didn't miss it.

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EJsMommy

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Kenmore, New York, USA

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Reviewed: Dec. 17, 2007

This was fantastic - not too heavy, not too sugarry or sweet. Chopping up the bananas nice and small make them slightly more tender and really compliments the whole dessert. We made it without the rum and loved it - I've made other versions with the rum and it was too alcohol tasting. This was perfect.

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Amiegs

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Reviewed: Dec. 15, 2007

Wow, this was amazing! My husband turned up his nose at first watching me make it, saying "what are you making? Have you had that before?" But when we tasted it, it was absolutely heavenly. I added about 1 tblsp lemon juice and cut the Meyer's Dark Rum back to 2 tblsp per another reviewer. I don't even like bananas very much but this was wonderful. I also saved the leftovers (there barely were any between 2 of us although we ate way too much) and cooked them in a mini muffin pan lined with lite crescent roll dough for about 11 minutes on 350 (per crescent roll instructions - spray the pan with cooking spray first). Wonderful and easy, with a good "wow" factor! Thanks so much for sharing!!!

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Carey

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Reviewed: Dec. 9, 2007

Awesome! Who needs to go out and have this dessert when it comes out better at home and you know what quality ingredients are used.

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Dora

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Reviewed: Dec. 3, 2007

Wow, what a way to jazz up Sunday morning pancakes! This was a perfect topping/syrup for buttermilk pancakes! I had everything on hand and it was so simple to whip up! Not a drop leftover, can't wait to try it over ice-cream!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Nov. 22, 2007

Excellent! This is an extremely easy recipe to make. I didn't have any rum in the house, so I used brandy. I made this for dessert one evening, and had some leftover. I heated it in the morning and had a it was just as yummy over french toast. Thanks!

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Jaclynn G

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nokomis, Florida, USA

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Reviewed: Nov. 19, 2007

So easy, So Delicious! The Only alteration I made was to substitute the walnuts for almonds. It was amazing! =)

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CookingWithASmile

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Nov. 18, 2007

If they had a 10 star rating, this recipe would definitely get all ten stars!!! This was the BEST bananas foster I have ever tasted in my life!! I used pecans in place of walnuts, and I used the rum extract with the water. It was DELICIOUS!! I will be making this all the time. Thanks sooo much for this recipe!

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Jennifer

Cooking Level: Expert

Home Town: Hammond, Louisiana, USA

Living In: Plaquemine, Louisiana, USA

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Reviewed: Nov. 1, 2007

These are absolutely DELICIOUS! We used spiced rum instead of normal rum for a bit more flavor. They didn't take me more than 10 minutes to make. SO quick and easy. I know I'll be making this recipe time and time and time again.

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Ich bin Gottin

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Reviewed: Oct. 30, 2007

Very easy and good, but I would use more bananas for the amount of sauce.

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SMITHA86

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Reviewed: Oct. 17, 2007

easy and excellent! i didnt have rum, but followed the recipe otherwise. will definitely make this again. great way to spruce up the vanilla ice cream when company comes!

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zacody2

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