Bananas Foster

At dinner for Tricia and Toby, home on leave from Iraq in May 2004, Chris impressed all of us with this flaming dessert. Following is his recipe and instructions.

4 ripe bananas (peeled, halved, sliced length wise)

1/2 cup brown sugar (dark/light, whatever you have)

3 T. butter

1/2 cup shredded coconut

Dark rum

1/3 cup water

French vanilla or coconut ice cream

Heat large iron skillet (regular frying pan will work) on medium low. Add coconut. When you start to see browning, remove coconut from the skillet into a bowl. Add butter to skillet. Turn up heat to about medium. Once butter starts to melt, add brown sugar and water. Dissolve sugar. Add the bananas and cook for about a minute or two. Remove the skillet from the heat for just a second and add the rum. I recommend two healthy pours. Put the skillet back on the heat, be careful of flames. If no flame appears when you add the skillet back to the heat, take a match and light it over the skillet to burn off the alcohol. Watch your eyebrows. Continue cooking the bananas until tender. Remove from heat. Scoop ice cream into bowls. Add banana mixture on top. Sprinkle with coconut. (Serves 4-6)