Fresh lime juice
unsweetened coconut flakes, toasted
bananas and split in half lengthwise. Spray a glass casserole with
non-stick spray. Lay the banana halves, cut side down, in the dish.
Do not overlap.
small sauce pan, combine butter, sugar, juice, zest, and brandy.
Simmer until sugar dissolves.
sauce over bananas. Bake at 350°
for 15 minutes. Garnish with coconut and serve with ice cream, if
1 pint vanilla ice cream
1/4 cup unsalted butter
1/4 cup light brown sugar
1 mango, peeled, pitted, and cut into large chunks
2 to 3 bananas, peeled and cut crosswise into quarters
1/4 cup tequila
1/4 cup heavy cream
1 lime, juiced
Scoop the ice cream into chilled bowls and set aside in the
refrigerator. In a large saute pan, over medium-high heat, stir the
butter and sugar to form a smooth syrup. Add the mango and baste for
1 minute. Add the bananas and baste for another minute. Carefully
pour in the tequila and let warm for a few seconds. If it does not
burst into flames spontaneously, ignite with a match. Gently swirl
the pan and baste the bananas until the flames die out. Add the
cream and cook for 1 more minute. Add the lime juice and give
everything a final swirl together. Place the fruit around each ice
cream scoop and spoon sauce over the top. Serve at once.