Reviewed: Oct. 20, 2008

This is so easy and fast to make and tastes like it was prepared at an expensive restaurant. We probably eat this TOO much.

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Rick Janssen

Cooking Level: Intermediate

Home Town: Iowa Falls, Iowa, USA

Living In: Lake Zurich, Illinois, USA

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Reviewed: Sep. 28, 2008

I made this recipe tonight for a family dinner. It was delicious and everybody said it was great. We had 7 people and I cute up 6 bananas but 5 would have been enough. I substituted pecans for the walnuts and used 3 1/2 tsp. of rum extract instead of the rum. This is something that I will make again and again. My five year old said it was the best!

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bakingmom

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2008

I just made this today, OMG this is delicious. It definetly is a keeper. Love it.

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Pepe109

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Reviewed: Sep. 21, 2008

Delicious but way too rich for me. My husband gave it 5 stars, though so I compromised with 4. The boiling gave it a very dark molasses flavor (I used light brown sugar), and even though I love molasses, it was a little much.

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Michelle B

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Reviewed: Sep. 21, 2008

This is a great recipe! It took about 15 mintues from start to finish, so it was great for a dinner party. Keep in mind that it's rich and nobody was able to consume more than half a banana with sauce, so I had some left over. I also considered leaving out the nuts, but I'm glad I didn't because one friend specifically commented on how good the nuts were. So I could have easily served 5 people with the recipe for four, and the nuts are worth it!

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Brooke

Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA

Living In: Budapest, Pest, Hungary

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Reviewed: Sep. 19, 2008

SUPER EASY SUPER DELICIOUS

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Miss Peek

Cooking Level: Beginning

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 14, 2008

Super yummy and soooooooooooooo easy.

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Tracy

Cooking Level: Expert

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Reviewed: Sep. 7, 2008

This recipe was great and easy. I didn't have any rum so I added white wine. It worked out great.

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Lea M.

Cooking Level: Beginning

Home Town: Brooklyn, New York, USA

Living In: Studio City, California, USA

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Reviewed: Sep. 6, 2008

Delicious. I used light instead of dark brown sugar, and added a couple dashes of ground cloves and ground cardamom. I used Gosling's Black Seal Rum. I served it was some fresh hot breakfast pastries. An excellent breakfast!

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vw

Cooking Level: Expert

Home Town: Farmington, New Hampshire, USA

Living In: North Pole, Alaska, USA

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Reviewed: Sep. 4, 2008

So good I felt like a junkie shoveling it into my mouth...

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dbatt99

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 30, 2008

Perfect! To DIE for !!!!!!!!!!!!!!!!!

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Stacey

Cooking Level: Expert

Living In: Littleton, Colorado, USA

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Reviewed: Aug. 30, 2008

We had some bananas that were going to go bad so instead of making banana pudding my husband and I came across this recipe and boy was it good! We followed the recipe exactly and it was excellent!!! Will def. make this again, soon!!!

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TheEngstroms

Cooking Level: Intermediate

Living In: Martinsville, Virginia, USA

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Reviewed: Aug. 26, 2008

WOW!!! This was the BEST!!! I'm a Diabetic so tweeking this was essential, like substituting the white sugar for SPLENDA'S Brown Sugar Blend and I used Rum Extract instead of Rum. FANTASTIC!! I've made this a few times and Bourbon works as well. Thanks, Laureen Marie

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Laureen Marie

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Amityville, New York, USA

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Reviewed: Aug. 24, 2008

Scaled down the recipe to 2 servings (2 bananas) and used 1/4 c of brown sugar. Only had Neapolitan ice cream, but it still tasted great.

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Abi G.

Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 23, 2008

There was silence at the dinner table when I served these... no one wanted to stop eating, not even to compliment the cook! I had leftover rum cake, so I served it over that with Dulce de Leche ice cream. My husband curses my Business degree now, saying I missed my calling to become a chef :-)

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HanakoLei

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2008

I only found this recipe 2 weeks ago and have made it 3 times already. It is quick, easy and very impressive as a dessert. My husband LOVED it and he isn't really crazy about bananas. I used coconut rum and pecans in mine. Simply devine!

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MISSMIKE

Cooking Level: Expert

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Reviewed: Aug. 23, 2008

This was just AMAZING! I was a little thrown off by the fact that you don't set the whole thing on fire, but decided to try it anyway. I needed a quick dessert I could serve to my father's business associates, and this fit the bill. I used Smart Balance instead of butter to cut the calories, and none of our guests liked walnuts, so I left those out as well. I served it with a generous heaping of *good* vanilla ice cream (using a cheap brand really diminishes the dish), and everyone loved it. I tried this again a few weeks later over French toast, and my husband couldn't get enough of it. GREAT RECIPE! Thanks!!!

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KychynWych

Cooking Level: Expert

Home Town: Wrightwood, California, USA

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Reviewed: Aug. 18, 2008

Very rich. Might be a little better with less sugar. It was okay to try, but i would let te stuff cool a little, i poured it straight on rock hard ice cream and it turned into soup.

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michelle Lee

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Reviewed: Aug. 12, 2008

My husband absolutely inhaled this dessert. It was divine, decadent, delicious, and quick & easy to make. A suggestion - if making this for more than two people, better double or triple the recipe to ensure there are enough servings, as nobody will want to miss out on this one; it's a winner.

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SWAPS55

Cooking Level: Expert

Living In: Highland, Illinois, USA

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Reviewed: Aug. 9, 2008

WOW!! This was way too easy to taste so good!! I made this after having a late night craving. I found this recipe and was eating in about 5 minutes! I used some pineapple coconut ice cream and didn't bother with the nuts. Heaven in a bowl!! I can't wait to make this again. Only one problem...I don't want to share!!!

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