By LoriInIndiana on May 30, 2006
Photo by Heydarl
Photo by Heydarl
"Posted for Zaar World Tour 2. This is a creative fusion between the New Orleans classic and the Caribbean. Simple, yet impressive."
Serving Size: 1 (153 g)
Servings Per Recipe: 5
"DH gave this at least 6 stars. I made this exactly as per the recipe & think it was perfect. Very quick & easy to make - can't wait to have this again. Made for ZWT5 Zingo by a Hell's Kitchen Angel."
"Wow, so many of my favorite flavors in the same place. Butter, brown sugar, bananas are balanced by the allspice, rum, allspice, fresh lime juice and pineapple. Sooo delicious, and so easy!!! Big thumbs up!!!! Made for ZWT5, Bodacious Brickhouse Babes."
"May I just say DELICIOUS? I cut the recipe in half because I have been making too many sweets this tour! Glad I didn't not make this one though. Thnx for posting, LoriInIndiana. Made for ZWT5 for RRR"
"Yummy dessert! I made this as directed except I made one portion and served it over chocolate ice cream, lol. Very easy and good. Thanks LoriInIndiana for a great treat. Made for ZWT5 2009 Family Picks."
"This was delicious. My husband & I both love pineapple so I used a fresh, sweet pineapple. However, we both thought that we would have liked this as well if not better without the pineapple. It added a bit of sour (tart) or something that detracted from the overall taste with the banana. It was very flavorful as is & we could easily have eaten more. Thanks for a great recipe Lori. Made for ZWT5 Zingo for Las Mistico Magicos Sirenas."
"This was so good. DD loved it also. I used grape seed oil instead of butter to be dairy free and replaced the rum with fancy molasses and an extra squeeze of lime and dash of orange juice. I used sea salt instead of kosher salt and unlike the previous reviewers I did use fresh pineapple and would definitely recommend it. I used unsweetened coconut instead of sweetened. I served this alone and it was wonderful. I can imagine how good it would be on ice cream. I will make this without the rum but with a substitute for it including molasses again and I would also like to try it with freshly grated coconut. Photo posted. Thanks. Made for ZWT5 ZINGO for Cooks With Dirty Faces."
"Only complaint I heard was that there wasn't enough. I used canned pinneapple and served over vanilla ice cream. Thanks for the tip on toasting the coconut in a skillet . . . duh, why didn't I think of that! Thanks Lori for sharing! Made for ZWT5 ZINGO"
"A person could get into trouble with this dessert! It's soooo good, and so easy. I made it for the ZWT Caribbean beverage challenge, and boy was it worth it. We served it over vanilla ice cream. I had to use tinned pineapple because I couldn't find any good fresh ones. Still good th ough, don't let that turn you off! Thanks for a great treat!!"
"We weren't done with this when my husband asked when would I be making this again! Made for the Carribean Tablesetting Challenge, Zwt5."
"This was just fabulous. I also used splenda brown sugar, and slightly green bananas as paula did. What a decadent dessert, served over the very best french vanilla ice cream :)"
"So sinfully good! I made this using Splenda brown sugar blend. The bananas were green tipped which hold up better to heat. Definately a recipe to impress. Made for ZWTIII Family Picks."
"My husband and I love Bananas Foster and this is a wonderful tropical version! So delicious. I didn't have anyfresh pineapple so I went with canned but I know the fresh would be so much better! Thanks for a tasty recipe! ZWT3"
"Perfect topping for homemade vanilla ice cream. Loved the buttery banana/pineapple and the toasted coconut added both flavour and crunchy texture. A keeper!"