good thing given and every perfect gift is from above, coming
the Father of lights, with whom there is no variation or
shadow. (James 1:17)
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for conversion charts.
cup sweetened flaked coconut
3 T. butter
¾ cup brown sugar, firmly packed
½ t. ground cinnamon
2 T. banana liqueur
4 medium firm bananas, half lengthwise, then halved
2 T. dark rum
4 (½-cup) scoops vanilla ice cream
coconut in a skillet over medium heat, stirring constantly. Remove
from pan; cool and set aside. Combine the butter, brown sugar and
cinnamon in a skillet. Place the pan over low heat on top of the
stove, and cook, stirring, until the sugar dissolves. Stir
in the banana liqueur, then place the bananas in the pan. When the
banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan
slightly to ignite the rum. When the flames subside, lift the bananas
out of the pan and place four pieces over each portion of ice cream in
individual dessert dishes. Generously spoon warm sauce over the top of
the ice cream, sprinkle with the toasted coconut and serve
immediately. Makes 8 servings.