I’m sort of feeling like I’m back in the saddle today after a great trip with some AMAZINGLY INSPIRING women. I will be sharing all about it as soon as I can get my head wrapped around everything here. But I do have a YUMMY recipe to share with you that I know you will LOVE!!! Ever since I posted my Coffee Bean Syrup & used it on a stack of waffles with a giant scoop of vanilla ice cream, I have been wanting to create more things to put on top of waffles & ice cream. You know me- more is more when it comes to treats!! Certain flavors paried together just make me swoon- bananas & caramel, bananas & coconut, caramel & pecans, bananas & pecans. So I figured why not put it altogether for one decadent & absolutely delightful treat. Coconut Bananas Foster.
Now bananas foster is typically made with rum.
Yes the alcohol is cooked out – but I opted to use that Coffee Bean Syrup that I mentioned earlier in it’s place.
I used these giant Belgian Waffles stacked 3 high, topped with vanilla ice cream & then added my foster.
Heaven!! Absolute Heaven!
Coconut Bananas Foster
- 1 stick butter
- 1 cup dark brown sugar
- 1/2 cup heavy cream
- 1/2 cup Coffee Bean Syrup
- 2 bananas - sliced
- 1/2 cup chopped pecans
- 1-1/2 cups sweetened coconut - divided
- Melt a stick of butter in a pan on medium-high heat.
- Add a cup of brown sugar.
- Stir it up with heavy cream.
- Stir in bananas
- Add chopped nuts.
- The mixture should be good and bubbly.
- Pour in syrup
- Remove from the burner and stir in 1 cup of the coconut.
- Serve over waffles & vanilla ice cream & top with remaining coconut
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Want more Caramel or Coconut?
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