Tequila-Flambéed Bananas With Coconut Ice Cream

Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Note: For testing purposes only, we used All Natural Boulder Island Coconut Ice Cream.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tequila-Flambéed Bananas With Coconut Ice Cream Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy