Servings: Makes 4 servings
Ingredients 2 tablespoons butter3 ' ' ripe bananas , peeled and sliced diagonally 1/2-inch thick2 tablespoons firmly packed brown sugar1/2 cup dark rumJuice of 1 lime1 pint vanilla ice cream12 gingersnaps , crumbled4 heaping spoonfuls whipped cream1/2 cup toasted coconut3/4 cup sliced tropical fruit (like kiwi, star fruit, or pineapple)
In a large skillet, melt the butter over a medium-high flame. Add the bananas and cook, stirring, 3 minutes until they begin to soften. Sprinkle the bananas with the brown sugar and cook, stirring, 2 minutes more. Remove the skillet from the heat; add the rum. Return the skillet to the heat. Standing back, ignite the rum with a long wooden match. When the flame burns out, add the lime juice.
Divide the bananas and sauce between four large martini glasses or dessert bowls. Top each serving with the ice cream, crumbled cookies, whipped cream, coconut, and tropical fruit.