• 2 pints vanilla or salted caramel ice cream
  • 1 stick (4 ounces) butter
  • 3/4 cup (packed) light brown sugar
  • 1/4 cup granulated sugar
  • 6 ripe bananas, peeled and cut crosswise into 1- to 1 1/2-inch slices
  • 1/4 cup Myers dark rum
  • 1/4 cup creme de banana
  • 1/4 cup orange juice
  • 6 tablespoons Marcona almonds


Serves: 8


Scoop the ice cream into 8 wine glasses or small bowls; set in the freezer.

In a large skillet, melt the butter over high heat. Add the brown and white sugars, and cook, constantly pressing and stirring with the back of a large spoon, until the sugar is dissolved and the caramel starts to bubble, 3-4 minutes.

Add the bananas and toss gently to coat, 15-30 seconds. Remove the pan from the heat. Add the rum and creme de banana. Return to the heat, step back and very carefully light a match over to ignite the rum. Flambé for 10-15 seconds, add the juice and shake the pan back and forth to blend. Swirl all contents around for about 1 minute (do not to overcook the bananas).
Remove from heat and let cool slightly, 1-2 minutes.

Spoon over the ice cream and garnish with nuts.

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