Reviewed: May 14, 2012

Made this exactly as stated but with white rum. It was amazing!!!

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njmommy2

Reviewed: Apr. 30, 2012

This was amazing!!

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allentucker

Reviewed: Apr. 20, 2012

Oh my goodness this is a great recipe. I did however tweak it a little. (No Rum - Nut free guests) I cooked the butter and sugar then added the bananas (actually 2 large ones) and skipped the vanilla. At the end when the bananas were cooked I sprinkled the cinnamon over the mix then plated the crepes I used them in. Amazing flavor and texture ... so much better than fresh bananas. I would use this sauce to cover fresh bananas though ... it is that good. (Cinnamon can burn out on the stove and taste funny ... thus the sprinkling later!) A go to flavor and taste for later baking adventures. :)

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Reviewer:

sweetserenade

Home Town: Solvang, California, USA

Reviewed: Apr. 15, 2012

Simple and easy to make. Great with homemade vanilla ice cream.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Apr. 14, 2012

Super yummy! My sauce got hard fast...any suggestions?

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Reviewer:

Bella

Reviewed: Mar. 24, 2012

it was extremely simple to make, took very little time and I was told it was the best they had eaten by friends I prepared it for...it doesnt get much better than that....really dont need to change a thing...

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Reviewer:

goodcookin

Cooking Level: Expert

Living In: Anaheim, California, USA

Reviewed: Mar. 24, 2012

Yummmm!

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DPDEXTER

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Burkesville, Kentucky, USA

Reviewed: Mar. 22, 2012

LOVED IT, will certainly do again, but very rich and not something we will eat often, but for a treat really good.

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Cdnshaz

Cooking Level: Intermediate

Reviewed: Mar. 13, 2012

The alcohol did not burn down enough and it was like a shot of rum in every bite. Next time I'll use the less expensive rum and let it boil down a little more.

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