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Creamy Bananas Foster Pecan Pralines

This creamy version of the classic has the texture of fudge but with a nutty twist and with banana flavoring mixed in. I use Diamond Nuts chopped pecans to add texture.
Course sweets
Cuisine American, Southern
Keyword banana, bananas foster, cookie, nuts, pecan, praline
Prep Time 5 minutes
Cook Time 1 day 30 minutes
Servings 24
Calories 154kcal


  • 2 cups granulated sugar
  • ¾ cup evaporated milk
  • 2 tablespoons molasses
  • 2 tablespoons light corn syrup
  • ¼ cup unsalted butter
  • 2 cups Diamond Nuts chopped pecans
  • 1 teaspoon banana extract
  • ¼ teaspoon ground cinnamon


  • In a medium saucepan over medium heat fitted with a candy thermometer, stir together the sugar, evaporated milk, molasses, corn syrup, butter and ¼ cup of water. Bring the mixture to a boil, stirring constantly so it doesn’t overflow, until thick syrup forms and the temperature reads 240ºF/ 115.5ºC (or soft ball stage).
  • Stir in the pecans and continue to cook, stirring frequently, until the temperature again reaches 240ºF (115.5ºC). Stir in the banana extract and cinnamon and remove the pot from heat.
  • Let sit until the mixture cools to 200ºF (93ºC). Line a baking sheet with wax paper and drop rounded tablespoons onto the paper, leaving about 3 inches between each mound, as the pralines will spread. Allow the pralines to set and cool completely and solidify, about 2 hours.


Calories: 154kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 11mg | Potassium: 86mg | Fiber: 1g | Sugar: 21g | Vitamin A: 95IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 0.3mg