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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laurencelle

Home Town: La Broquerie, Manitoba, Canada

Living In: St. Adolphe, Manitoba, Canada

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Reviewed: Jun. 15, 2008

YUMMY. I used Captain Morgans spiced rum. It was perfect and I didnt need to change a thing. Thanks so much.

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REBECCAANNE22

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Naples, Campania, Italy

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Reviewed: Jun. 14, 2008

This recipe came out great I ommited the walnuts, becuase i don't like them and i used a 1/4 cup of rum cause I didn't feel like digging in the drawer for a tablespoon. Fantastic flavor me and my wife loved it ... she missed the nuts however

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Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

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Reviewed: Jun. 14, 2008

really easy and so good!! I will be making again. I followed the instructions without any changes.

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Sooki

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Jun. 13, 2008

HOLY CANOLI!!!!!!!!!! This recipe is unbelievable. Number one, it took me all of five minutes to make and number two, it tasted REEE-diculous. So good. I am so fat and happy right now....

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abailey

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Reviewed: Jun. 12, 2008

Very quick and easy to make. My family loved it!

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SUZZANNA

Cooking Level: Intermediate

Home Town: Calumet City, Illinois, USA

Living In: Schererville, Indiana, USA

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Reviewed: Jun. 11, 2008

Great recipe! I put the rum in the skillet, caught it on fire with a match and blew it out after about 35 seconds. I then added the rest of the ingredients. I don't think it is too much rum or sugar, maybe I will use light brown sugar next time though. This would be great for 6 servings as the bananas are so sweet, you don't need much per serving of ice cream. I would recommend 3 scoops French vanilla ice cream and 1 large scoop of bananas on top. Not much bananas needed for the ice cream ratio though. It is plenty sweet to get away with this serving amount per person.

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laynzgyrl

Cooking Level: Expert

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Reviewed: Jun. 11, 2008

For some fun, add the rum after all other ingredients and carefully light it on fire for a true flambé experience! Delicious!

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Jun. 11, 2008

I gave this recipe 5 stars for it's ease to make, and it being so delicious and versatile you can't go wrong! BTW the alcohol in the rum cooks out if you boil it....

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charjun

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Reviewed: Jun. 6, 2008

Ok yum! This was sooo good! I have never had bananas foster and this was so easy to make, I loved it! I didnt have any nuts or rum (I know thats a big part of this recipe, but I didnt have any and I wanted to make this anyway!) So since I didnt have any rum I just added a little more vanilla and a little water. Still very tasty.

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: May 30, 2008

This was really tasty! My husband and I found it too sugary the first time I made it so I used only 1/2 cup of brown sugar the next time I prepared this. It was much better the second time. Also, I cut the bananas into rounds to make it easier to eat, which is important because you have to eat it fast before the ice cream melts.

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jenzo42

Cooking Level: Intermediate

Home Town: Citrus Heights, California, USA

Living In: Campbell, California, USA

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Reviewed: May 28, 2008

This recipe is one of my favorite desserts to make. It is so quick and simple and also unbelievably delicious. I like to serve it in an over-sized martini glass to make it look fancy.

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ZAYJAMF

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Reviewed: May 13, 2008

Very tasty. I followed the recipe exactly. but aren't bananas foster supposed to be lit on fire during the cooking process?

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Claudiferous

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Reviewed: May 10, 2008

1 word.....AMAZING!!! This was so suprisingly good and sooo easy, I had eaten this at the Hard Rock Casino and fell in love with this dessert and came on here and found this recipe and decided to give it a try, my hubbi and I both devoured it. I served mine in a waffle cone bowl which added a nice crunch.Thanks for sharing!

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allana

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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Reviewed: May 8, 2008

Pretty good, but it'd be better if I could light it on fire...

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Libby

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Reviewed: May 7, 2008

MMM mmmm Delicious!!! I won't use as much brown sugar next time.It was extra sweet.

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Leahluv2cook

Cooking Level: Intermediate

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Reviewed: May 6, 2008

This is such an easy, tasty recipe! I made this for four kids and four adults and the recipe was just fine. The "sauce" part made plenty, I just added more bananas as we needed them. I skipped the nuts and only used about 1 1/2 Tab. of Malibu Coconut Rum, still turned out perfect.

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KRISTYOMAN

Cooking Level: Expert

Home Town: Trenton, Kentucky, USA

Living In: Lexington, Tennessee, USA

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Reviewed: May 1, 2008

Every good! Wouldn't change a thing!

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AJFILLIPP

Cooking Level: Expert

Home Town: Ingleside, Illinois, USA

Living In: Lindenhurst, Illinois, USA

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Reviewed: Apr. 30, 2008

So wonderful! We served this with vanilla bean ice cream and there was NOTHING left of this desert!!!

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Katrina

Cooking Level: Expert

Home Town: Monroe, Louisiana, USA

Living In: Pineville, Louisiana, USA

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Bananas Foster II

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