Ralph Anderson; William Dickey; Lisa Powell Bailey, Buffey Hargett; Vanessa McNeil Rocchio
Cook Time
10 Mins
Makes 4 servings

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

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