Island Bananas

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Island Bananas

 

1/2 cup sweetened flaked coconut

3 tablespoons butter

3/4 cup brown sugar, firmly packed

1/2 teaspoon ground cinnamon

2 tablespoons banana liqueur

4 medium firm-textured bananas, cut in half lengthwise, then halved

2 tablespoons dark rum

4 (1/2-cup) scoops vanilla ice cream

1.. Brown coconut in a skillet over medium heat, stirring constantly.

Remove from pan; cool and set aside.

2.. Combine the butter, brown sugar and cinnamon in a skillet. Place the

pan over low heat on top of the stove, and cook, stirring, until the sugar

dissolves.

3.. Stir in the banana liqueur, then place the bananas in the pan. When

the banana sections soften and begin to brown, carefully add the rum.

Continue to cook the sauce until the rum is hot, then tip the pan slightly

to ignite the rum.

4.. When the flames subside, lift the bananas out of the pan and place

four pieces over each portion of ice cream in individual dessert dishes.

Generously spoon warm sauce over the top of the ice cream, sprinkle with the

toasted coconut and serve immediately.

Makes 8 servings.

 

Cook's Tip: Scoop the balls of ice cream out ahead of time and freeze until

ready to use. That way it won't melt as fast and it saves work at the last

minute.