Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tbsp butter
- ¼ cup firmly packed brown sugar
- ¼ cup orange juice
- ½ tsp grated lime rind
- 1 tbsp fresh lime juice
- ½ tsp cinnamon
- 4 unpeeled bananas with green tips
- 4 tbsp tequila
- 2 pints coconut ice cream
Directions
Melt butter with next 5 ingredients in a medium skillet over medium-high heat, stirring until blended.
Reduce heat to medium, cook 3 minutes or until sugar is dissolved.
Peel bananas and cut in half lengthwise.
Add bananas and cook 1 minutes.
Remove skillet from heat; stir in tequila and carefully ignite the fumes just above the mixture with a long match.
Let flames die down.
Return skillet to heat, and cook 3 – 4 minutes until bananas are soft and liquid is carmelized, spooning sauce over bananas.
Serve immediately over coconut ice cream.
Category:Cathy's Recipes
Category:Dessert Recipes
Category:Orange juice Recipes
Category:Lime peel Recipes
Category:Lime juice Recipes
Category:Banana Recipes
Category:Tequila Recipes
Category:Ice cream Recipes