Bananas are cooked slowly in a cinnamon-flavoured caramel before being topped with walnuts and coconuts in this simple, delicious and very effective recipe. Spoon over pancakes to serve.
- 4 bananas, peeled and sliced
- 4 tbsp. butter, melted
- 225g dark brown sugar
- 4 tbsp. rum
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 30g chopped walnuts
- 30g dessicated coconut
Layer the bananas in the bottom of the slow cooker.
Combine the butter, sugar, rum, vanilla and cinnamon together until well combined then pour evenly over the bananas. Cover and cook on low for 2 hours.
Sprinkle walnuts and coconut over the bananas for the last half hour of cooking.