Bananas Tchoupitoulas

READY IN: 40mins
Recipe by Pepina Rae

Pronounced (chop-ee-too-las) This wonderful recipe is from the Tchoupitoulas Plantation Restaurant operated from 1964 till 1991 in the oldest existing building in Jefferson Parish, Louisiana (circa 1790). Built by Jean-Baptiste Drouet as Cedar Grove Plantation. This is a tried and true recipe. It is fabulous all by itself, but it also makes an absolutely killer topping for ice cream or bread pudding.

Top Review by PanNan

What a unique and tasty dessert. I've never seen a similar recipe before, and it was a taste adventure. Some of the ingredients weren't included in the directions, and I had a feeling some of the steps were missing. I guessed where to add the first 3 cups of water, the butter, and the vanilla. We enjoyed the end product, even if I guessed wrong. I think it would be great with a good vanilla ice cream.

Ingredients Nutrition


  1. In small saucepan mix 3 cups water with sugar, honey, and orange slices. Heat to a boil.
  2. Dilute cornstarch in 1 cup of water to make a slurry.
  3. Slowly incorporate cornstarch slurry into sugar/honey/orange mixture until you get your desired consistency. Remember that it will not thicken fully until it comes to a boil. You might have to adjust the amount of slurry needed.
  4. Simmer for about 15 minutes.
  5. When ready to serve, remove orange slices. Then add bananas, vanilla extract, butter and rum. Stir gently and serve.

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