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

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.