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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.

John Alex Floyd, Jr., Trussville, Alabama
Recipe by Southern Living September 2006

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Recipe Summary test

prep:
10 mins
cook:
6 mins
total:
16 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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