This 5-ingredient slow cooker banana sweet is the kind of easy dessert I lean on when the day’s been long and I still want to put something special on the table. It starts with sliced raw bananas tossed right into the bottom of the slow cooker, then just four more pantry staples to turn them into a warm, saucy treat. It reminds me of the simple fruit desserts my mother used to make on the farm when the bananas were a little too spotty for sandwiches but too good to waste. Everything gently bubbles together while you go about your day, and by the time supper dishes are done, you’ve got a cozy, caramel-scented dessert that will have your husband (and everyone else) asking for seconds.
Serve this warm spooned over vanilla ice cream, a scoop of plain yogurt, or a slice of pound cake. It’s also lovely tucked alongside a pork chop or ham steak if you like a sweet note with your supper, the way many Midwestern tables do. A sprinkle of chopped nuts or an extra pinch of cinnamon on top right before serving makes it feel a little dressier without any extra fuss.
Slow Cooker Banana SweetServings: 4
Ingredients
4 large ripe but firm bananas, peeled and sliced into 1/2-inch rounds
1/2 cup packed light brown sugar
1/4 cup unsalted butter, cut into small pieces
1/2 cup heavy cream
1 teaspoon ground cinnamon
Directions
Lightly grease the inside of a small slow cooker (2–4 quart size works well) with a little butter or nonstick spray to help prevent sticking.
Lay the sliced raw bananas in an even layer on the bottom of the slow cooker. This should look like a full, single layer of rounds covering the base of the pot.
In a small bowl, mix the brown sugar and ground cinnamon together with a fork to break up any lumps.
Sprinkle the cinnamon-brown sugar mixture evenly over the sliced bananas, making sure most of the slices get a little sugar on top.
Dot the top with the pieces of butter, scattering them across the sugared bananas so they’ll melt down into the fruit.
Slowly pour the heavy cream evenly over everything in the slow cooker. Do not stir; you want the bananas to stay mostly in place so they cook gently and keep some shape.
Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours, until the bananas are very tender, the sugar and butter have melted, and the juices have turned into a thick, spoonable caramel-like sauce. Avoid lifting the lid too often so the heat stays steady.
Once done, gently spoon the bananas and sauce into bowls. The bananas will be soft, so handle them carefully if you want to keep some slices intact. Serve warm, with any extra sauce spooned over the top.
Variations & Tips
For a deeper flavor, add 1 teaspoon of vanilla extract to the cream before pouring it over the bananas. If you enjoy a little crunch, sprinkle 1/4 cup chopped pecans or walnuts over the top during the last 30 minutes of cooking so they warm without getting soggy. You can also swap the heavy cream for half-and-half for a slightly lighter dessert, though the sauce will be a bit thinner. A pinch of nutmeg or a dash of pumpkin pie spice can give this a holiday feel. For a more butterscotch flavor, use dark brown sugar instead of light. To make this dairy-free, use a rich canned coconut milk in place of the cream and a dairy-free margarine or coconut oil instead of butter; the flavor will lean a bit tropical but is still very comforting. Food safety tips: Always use ripe but firm bananas without bruised or moldy spots; discard any fruit that smells off. Keep the slow cooker covered while cooking so the temperature stays high enough for safe cooking. Once the dessert has cooled to room temperature, refrigerate leftovers within 2 hours in a covered container and use within 3 days. Reheat gently on the stovetop or in the microwave until steaming hot before serving again.
