New England-Style Bananas Foster 6.000
Jul 6, 2005

This was part of the meal prepared at the Kennedy Center for Cooking Light magazine's first D.C. supper club dinner.

Servings: 6
  • 1/3 cup maple syrup
  • 1/3 cup dark rum
  • 3 1/2 cups diagonally sliced firm, ripe banana
  • 1/3 cup chopped walnuts, toasted
  • 3 cups vanilla nonfat frozen yogurt


Combine syrup and rum in a large nonstick skillet; bring to a simmer over medium-low heat. Add banana; cook 3 minutes, stirring occasionally. Don't overcook the banana mixture, or it will turn dark.

Add walnuts; cook 1 minute. Serve immediately over frozen yogurt.

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Recipe Source

Adapted from the May 1996 issue of Cooking Light.

Tested by Stephanie Witt Sedgwick.

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