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Indonesian Bananas Foster

When I ate bananas Foster the first time, it reminded me of this dish. The concept is the same—sliced bananas with a very sweet sauce. However, the bananas used are plantain bananas, and instead of rum to enhance the sauce, this dessert uses creamy coconut milk. —Loanne Chiu, Fort Worth, Texas
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    6 servings


  • 1 can (13.66 ounces) coconut milk
  • 1 cup packed brown sugar
  • 1 cup water
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon apple pie spice
  • 1/4 cup butter, cubed
  • 3 large ripe plantains, cut into 3/4 inch slices


  • Spoon 6 tablespoons cream from top of coconut milk and set aside. Pour remaining coconut milk into a large saucepan. Stir in brown sugar, water, molasses, vanilla, salt and pie spice. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 25-30 minutes.
    Meanwhile, in a large cast-iron or other skillet, melt butter over medium-low heat. Add plantains. Cook, stirring gently, until glazed and slightly softened, 3-5 minutes. Divide plantains among 6 bowls; drizzle with syrup. Top with reserved coconut milk cream.

Test Kitchen tips
  • If you use regular bananas instead of plantain, make sure they are sill firm.
  • Plantain bananas are usually available in the Hispanic section of fresh produce.
  • Nutrition Facts
    1 serving: 460 calories, 18g fat (15g saturated fat), 20mg cholesterol, 195mg sodium, 76g carbohydrate (60g sugars, 2g fiber), 2g protein.

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