Coconut Rum Bananas

I was hosting a Gossip Girl dinner with a group friends, and I had two options for dessert. One dessert was super healthy, and then there was this one. Not that it’s horrible… I mean, there is still fruit in it! But upon polling my guests, we decided to go for the bananas caramelized in dark rum. I have no doubt, it was the correct decision.


  • 5 Bananas (1 for each guest)
  • 1 Cup, Shredded coconut
  • 1/4 Cup, Dark Rum
  • 3 Tablespoons, Brown Sugar
  • 1/2 Stick Butter
  • Vanilla Ice Cream

Melt the butter in a saucepan. Once melted, mix in the brown sugar until it is all dissolved and smooth. Pour in the dark rum (coconut rum will also work) and bring to a simmer over medium heat. Peel the bananas and place into the saucepan. Allow the bananas to caramelize on each side, about 8 minutes. In the meantime, toast the coconut in a separate, dry pan over medium heat until it starts to brown. Be sure to keep an eye on it as it will turn quickly. Once the bananas are cooked, place each into their own bowls, pouring the excess sauce onto each. Scoop the vanilla ice cream onto the hot bananas, and top with the toasted coconut.



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