This recipe is so dreamy! I seriously can’t get enough of this yummy stuff.
My husband and kids go absolutely gaga when I make this one-pan dessert and I know that you and yours will, too.
Check out what Amanda’s Cookin’ had to say about this recipe:
This Bananas Foster Lush recipe is 2 lush recipes in one because it is also a Banana Cream Lush. A rum-infused, banana-caramel sauce brings this Classic Banana Cream Lush Layered dessert to a whole new level.
2 lush recipes in one??? Heaven help me! I just may eat this all.
Ingredients
Bottom Graham Cracker Crust Layer (for no bake crust option):
2 (5 ounce) packages of regular, honey or vanilla graham crackers, finely ground using a food processor or manually crushing
5-8 tablespoons of Kerrygold unsalted butter, melted and cooled *I give a range for the amount because I have found that depending on the humidity, you may need more or less butter
Bottom Pecan Crust Layer (for baked crust option):
2 cups all-purpose flour
1 cup unsalted butter, melted and cooled
1/2 cup finely chopped or food processor processed pecans (great for the mini food processor)
1/4 cup granulated white sugar
Cream Cheese Layer (2nd Layer):
2 (8 ounce) packages Philadelphia cream cheese, softened to room temperature
1 cup granulated Domino white sugar
1-2 tablespoons fresh squeezed lemon juice
Banana Cream Pudding Layer (3rd layer):
2 (3.4 ounce) packages instant banana cream pudding mix
4 cups milk (you can also do 3 1/2, if you want it slightly thicker)
Whipped & Toppings Layer (4th Layer):
1 (8 ounce) container whipped topping (I used Cool Whip), you can substitute the same amount whipped cream
2-3 chopped pecans or walnuts (this would go if you chose the bottom pecan crust option too)
right before serving: 1 banana sliced
Bananas Foster Sauce for Serving (5th Layer):
1 stick (1/2 cup) of salted butter
1 cup dark brown sugar
3/4 cup heavy cream or whipping cream
1/2 cup dark rum
2 bananas, sliced in half and then lengthwise in thick slices
1/2 cup chopped pecans or walnuts
1/4 ground cinnamon
optional: 1/2 teaspoon vanilla extract
Instructions:
Bottom Graham Cracker Crust (for a no bake crust option): In a medium-large bowl, mix melted and cooled unsalted butter with finely ground, processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
Bottom Pecan Crust Layer (for traditional lush baked crust option): Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.
Cream Cheese Layer(2nd layer): Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust or no bake graham cracker crust.
Banana Cream Pudding Layer: In a large mixing bowl, whisk the milk and instant banana cream pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
Whipped & Toppings Layer: Spread thawed whipped topping on top of the banana cream pudding layer. Optionally, you can freeze the Bananas Fosters Lush overnight (without the Bananas Fosters sauce) for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip.
Bananas Foster Sauce for Serving: In a large, heavy skillet, over medium heat, melt the unsalted butter and add the brown sugar, stir until combined. Add the cream, bananas and nuts. Mixture should bubble but not burn. Pour in dark rum and combine. Using a lighter wand light the mixture and it should go out on it’s own. Remove from heat, stir in cinnamon and optional vanilla extract. Ladle over a slice of the lush. You can also keep the sauce in the refrigerator. Please note: Be careful of the open flame! If you don’t want to ignite the rum, just cook the sauce for 1-2 minutes.
USE RED NEXT PAGE LINK BELOW
Quick Tip: This dessert is best served chilled.
Thank you Amanda’s Cookin’ for this delicious recipe!
