Chris Milano, San Francisco, California
Recipe by Southern Living July 2010

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Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio

Recipe Summary

cook:
10 mins
total:
10 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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