BANANAS JOANNADANA

Serves 4

4 Ripe, firm bananas

Cooking spray

1 tbsp. Butter

4 tbsp. Brown sugar

2 tbsp. Fresh lime juice

1 tsp. Lime zest

2 tbsp. Brandy

¼ cup unsweetened coconut flakes, toasted

Vanilla ice cream

Peel 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.

In a small sauce pan, combine butter, sugar, juice, zest, and brandy. Simmer until sugar dissolves.

Pour sauce over bananas. Bake at 350° for 15 minutes. Garnish with coconut and serve with ice cream, if desired.

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.