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4 bananas 2 T. butter 3 T. brown sugar 1/2 t. ground cinnamon 1/2 cup tequila 1 T. brandy Vanilla or coconut ice cream
Peel bananas and cut each in half crosswise, then cut each half in half again, lengthwise. In a large skillet, melt butter over low heat. Place bananas in skillet, cut sides down and cook for 5 minutes. Turn and cook for 5 minutes more. Sprinkle with sugar and cinnamon. Transfer bananas to heatproof serving dish and arrange in a single layer. Pour tequila and brandy into same skillet and heat over medium heat, scraping any browned bits up with spatula. When mixture is hot, use along latch to carefully ignite mixture in pan, then pour over bananas. When flames die down, place 4 banana pieces on each of four dessert dishes. Top with scoops of ice cream and spoon sauce over ice cream. Serves 4 Source: Unknown