Caramelized bananas and a scoop of cool sorbet make for an impressive tropical dessert.



Ingredient Checklist


Instructions Checklist
  • In a large saute pan melt butter over high heat. Sprinkle sugar evenly over butter and scatter banana slices over sugar in a single layer. Allow mixture to boil vigorously undisturbed until sugar melts and bananas caramelize on bottom.

  • Remove from heat and pour rum into pan. Carefully light rum in pan, standing back to avoid flame, and allow flame to burn out, 30 seconds.

  • Divide sorbet and bananas between four bowls, top with toasted coconut and a squeeze of lime juice, and serve immediately.