Bananas Foster Pralines

This recipe combines 2 of New Orleans’ most popular desserts – The flavors of Bananas Foster, in the form of a praline! Highly addictive.


Bananas Foster Pralines

1- 1/2 cups sugar
3/4 cups light brown sugar, packed
1/2 cup + 2 T. heavy cream
3/4 stick butter
3/4 cups pecans
3/4 cups banana chips
1 dram banana extract
2 teaspoon rum extract
1/2 tsp cinnamon

In a heavy saucepan, combine sugar, brown sugar, cream, and butter.

Heat on medium or medium high until mixture comes to a boil – it will start out VERY thick. Once mixture starts to boil, turn heat down to medium low, or until mixture stays at a low boil. Affix candy thermometer to pan. Stir occasionally, scraping down sides of pan. Cook until mixture reaches 240 degrees.

At 240 degrees, remove pan from heat. Add pecans, banana chips, extracts, and cinnamon. Stir/beat well with a wooden spoon – it will become opaque, a thick creamy texture.

Spoon quickly onto parchment paper or a grease cookie sheet, allow to cool & Harden.

Author:Marie Porter

Marie is an award winning cake artist based in Minnesota's Twin Cities. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir"

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