Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Kiwi | 1 medium (69g) | 42 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Fruit | not in our table | 0 |
| Star Fruit | not in our table | 0 |
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
- =
- 2 tablespoons butter
- 3 ripe (peeled) bananas, sliced diagonally 1/2-inch thick
- 2 tablespoons firmly packed brown sugar
- 1/2 cup dark rum
- Juice of 1 lime
- 1 pint vanilla ice cream
- 12 gingersnaps, crumbled
- 4 heaping spoonfuls of whipped cream
- 1/2 cup toasted coconut
- 3/4 cup sliced tropical fruit (like kiwi, star fruit, or pineapple)
- =
Directions
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.