My uncle made this retro classic for my graduation party and the whole neighborhood asked for his secret.

Lightly butter or spray the inside of a small to medium slow cooker (about 3 to 4 quarts) to help prevent sticking and make cleanup easier.

Add the dark brown sugar and butter pieces to the slow cooker. Pour in the dark rum.

Cover and cook on HIGH for 20 to 30 minutes, or until the butter is fully melted and the mixture looks glossy and combined. Whisk or stir gently to form a smooth, dark amber syrup.

Peel the bananas and slice them into 1/2-inch thick rounds. Choose bananas that are yellow with just a few brown speckles; very soft or heavily spotted bananas will break down too much.

Gently add the banana slices to the hot syrup in the slow cooker, stirring carefully to coat them without mashing.

Cover and cook on LOW for 45 to 60 minutes, just until the bananas are tender and slightly caramelized around the edges but still hold their shape. Avoid lifting the lid too often so the temperature stays steady.

Once the bananas are tender, switch the slow cooker to WARM. The syrup will thicken slightly as it stands; if it ever seems too thick, you can stir in a tablespoon or two of water or additional rum to loosen it.

Serve the bananas foster warm, spooning both bananas and plenty of syrup over ice cream, cake, or waffles. Keep any remaining mixture on WARM for up to 1 1/2 to 2 hours for a party, stirring occasionally so the bananas stay evenly coated.

Variations & Tips