Tequila-Flambéed Bananas With Coconut Ice Cream

Southern Living
Tequila-Flambéed Bananas With Coconut Ice CreamRecipe
Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio
Makes 4 servings


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4 tablespoons butter
1/4 cup firmly packed DOMINO Light or Dark Brown Sugar
1/4 cup FLORIDA'S NATURAL Brand Premium Orange Juice
1 tablespoon fresh lime juice
1/2 teaspoon grated lime rind
1/2 teaspoon ground cinnamon
4 unpeeled bananas with green tips
4 tablespoons tequila
2 pt. coconut ice cream


Prep: 0 Minutes
Cook: 10 Minutes

Melt butter with next 5 ingredients in a medium skillet over medium-high heat, stirring until blended. Reduce heat to medium, and cook 3 minutes or until sugar is dissolved. Peel bananas, and cut in half lengthwise. Add bananas, and cook 1 minute.

Remove skillet from heat; stir in tequila, and carefully ignite the fumes just above mixture with a long match or long multipurpose lighter. Let flames die down.

Return skillet to heat, and cook 3 to 4 minutes or until bananas are soft and liquid is caramelized, spooning sauce over bananas. Serve bananas and sauce immediately over coconut ice cream.

Note: For testing purposes only, we used All Natural Boulder Island Coconut Ice Cream.

Created date

October 2007