Reviewed: Aug. 7, 2008

WOW, THIS IS AMAZING! I kind of made a "dummy" version of this but it came out delicious anyway. First I scaled it to 1 serving and used a full banana. I followed the recipe except instead of rum (don't have any) I used whipping cream. Then I used chopped pecans instead of walnuts because I had some on hand. It took about 5 minutes to make and it tasted SO GOOD!

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{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Jul. 22, 2008

Had some friends over for dinner tonight. While they were eating this dessert they kept saying "oh, this is so good". They took copies of the recipe home with them. I followed the directions exactly.

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Susan S

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Reviewed: Jul. 22, 2008

Perfectly simple dessert. I followed the advice of another reviewer and pre-scooped the ice cream in bowls and put them in the freezer before prepping the sauce. The extra chill helped the ice cream hold up to the warm topping. I also used spice rum, which compliments the cinnamon. Delicious, and sure to be made many times in our house.

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RENEE STRICKLAND

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jul. 12, 2008

This recipe is excellent. The cinnamon, vanilla, and brown sugar flavors intermingle beautifully. Paired with vanilla ice cream, the sauce is just killer! I made mine without rum and it was scrumptious. The only fault with this recipe is that the heat from the sauce melts the ice cream within seconds. Perhaps when I make this recipe next time, I will serve the ice cream and Bananas Foster sauce in different bowls. Bottom line: Delicious, elegant, and unique sauce that is wondrous with vanilla ice cream!

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gungerly

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Reviewed: Jul. 12, 2008

This recipe is excellent. The cinnamon, vanilla, and brown sugar flavors intermingle beautifully. Paired with vanilla ice cream, the sauce is just killer! I made mine without rum and it was scrumptious. The only fault with this recipe is that the heat from the sauce melts the ice cream within seconds. Perhaps when I make this recipe next time, I will serve the ice cream and Bananas Foster sauce in different bowls. Bottom line: Delicious, elegant, and unique sauce that is wondrous with vanilla ice cream!

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94706

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Reviewed: Jul. 10, 2008

Absolutely wonderful!!! Thanks for sharing the recipe. I used rum extract and used 2 teaspoon of water for every teaspoon of the extract as someone else suggested.

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Jane

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Reviewed: Jul. 7, 2008

Everyone loved this. I paired it with homemade pineapple ice cream and shredded coconut, but this is what made the dessert so incredible. I didn't have any rum on hand and it tasted fine without. I also prepped it the night before and reheated on low on the stovetop and it was fine.

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Kevin

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Reviewed: Jul. 2, 2008

quick, easy dessert to make...it was good :)

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chryz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Jun. 27, 2008

This was so very good. I followed the recipe exactly except for I didn't have dark brown sugar so I used light brown sugar.

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Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 26, 2008

Loved the texture of the banana once it is cooked. Next time I'll have to use real rum instead of extract.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jun. 25, 2008

Rob liked it more than me

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Rese

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Reviewed: Jun. 25, 2008

Wonderful and easy!

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Okiemist

Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

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Reviewed: Jun. 22, 2008

My family are all ice cream lovers. This was such a nice change. The sauce and the bananas were excellent. I look forward to making this again.

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kimbernic

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 21, 2008

Delicious! I made this tonight in about 5 minutes. The warm bananas and sweet sauce went well with vanilla ice cream. Will definitely make again!

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BananaSmoothie

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Jun. 20, 2008

Awesome...I didn't change anything except omitting the walnuts. Will definitely make again!

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melissac21

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Jun. 18, 2008

Loved it!

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Kristy L

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Reviewed: Jun. 17, 2008

OMG! I search this site all the time and i've made several recipes from here, at least 20 and this was the one that made me stop and write a review. Hubby doesnt even like bananas and he couldnt get enough. I will make this forever. Dont change a thing. Oh and sorry to the submitter of this recipe cause when i make it for friends i will be claiming it as my own. Thank you for this one

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koraneman

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Reviewed: Jun. 16, 2008

Wow…perfection!!!! Add more walnuts, you won’t regret it!!

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luv2cook

Cooking Level: Intermediate

Home Town: Dana Point, California, USA

Living In: Laguna Niguel, California, USA

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Reviewed: Jun. 15, 2008

So easy yet so fantastic! I used rum extract as I didn't have any rum on hand. I only added a tbsp of extract because I didn't want a fake rum taste to it. I made one other little change and that was to use pecans instead as I am not a big walnut fan. I made this twice and the only suggestion I have is that if you're going to go to the trouble of making this sauce, buy good quality ice cream. The first time I made it, I used just regular, inexpensive ice cream and it was great. The second time I made it, I used premium ice cream and it was out of this world.

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