Prep Time
10 Mins
Cook Time
6 Mins
Makes 6 to 8 servings

Working quickly, pre-scoop ice cream into a large bowl, and store in the freezer to make serving easy. If you don't have countertops that accommodate a hot skillet, just move the skillet to an unlit burner on your stovetop before igniting.

How to Make It

Step 1

Cut bananas in half crosswise; cut each half in half lengthwise. Melt butter in a large skillet over medium-high heat; add brown sugar, and cook, stirring constantly, 2 minutes.

Step 2

Add bananas to skillet, and remove from heat. Stir in liqueur and rum, and carefully ignite the fumes just above mixture with a long match or long multipurpose lighter. Let flames die down.

Step 3

Return skillet to heat, and cook 3 to 4 minutes or until bananas are soft and curl slightly. Remove from heat. Serve banana mixture immediately over vanilla ice cream.

Ratings & Reviews

BobbyB's Review

August 17, 2014

eafuhrman's Review

February 13, 2013
Luxurious! I swapped brandy for the banana liqueur and these still had that syrupy caramel sweetness. We served with myrecipes New Orleans Beignets and vanilla Greek yogurt for Fat Tuesday.

charoulli's Review

July 16, 2011
If you are having people over, this is super impressive! I couldn't believe my eyes! It was so much fun making, and so satisfying eating :). I will make again for company. It's super easy. No need to stress over desert when having people over.

carmelita's Review

July 30, 2010
Very simple to make, delicious to eat. Very nice impression on dinner guests.