12 bananas, cut into quarters
1 cup flaked coconut
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup dark corn syrup
2/3 cup butter, melted
2 teaspoons grated lemon peel
1/4 cup lemon juice
2 teaspoons rum
12 slices pound cake
1 quart vanilla ice cream
- Combine bananas and coconut in CROCK-POT® slow cooker.
- Stir together cinnamon, salt, corn syrup, butter, lemon peel, lemon juice and rum in medium bowl. Pour over bananas. Cover; cook on LOW 1 to 2 hours.
- Arrange bananas on pound cake slices. Top with ice cream and pour on warm sauce.
Makes 12 servings
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
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