Optional: Coconut ice cream, vanilla wafers and cream-filled wafer cookies
Description
Cut bananas in half lengthwise, then widthwise. Layer sliced bananas and pineapple in the bottom of a 11/2-qt. slow cooker. Combine butter, brown sugar, rum and coconut extract in a small bowl; pour over the fruit. Cook, covered, on low until heated through, about 2 hours.
Sprinkle individual servings with toasted coconut. Serve with optional ingredients as desired.
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