Total Time
Prep 10 mins
Cook 9 mins

Easy, tasty very impressive dessert. Prepare this dessert in front of your guests it only takes a few minutes from start to enjoying it The secret to igniting the rum is to just have it warmed not boiled or you will evaporate all the alcohol and it won't ignite. This is a Mexican dessert and if from Better Homes & Gardens "Cooking Mexican". It is perfect served over Vanilla Ice Cream but you may have it on it's own

Ingredients Nutrition


  1. Measure everything out ahead of time.
  2. Toss the sliced bananas in the lemon juice to stop them from discoloring, set aside.
  3. Melt the butter/margerine in a 10" skillet, stir in the brown sugar, orange juice & lime juice.
  4. Cook, stirring, over medium heat for apprx 4-5 minutes or until the sauce is syrupy.
  5. Add bananas, gently stir and just heat through-3 minutes.
  6. Stir in the coffee liquer and transfer to a heated chafing dish or a heated dish. Place it on the Serving table.
  7. Heat rum in a small skillet over low heat - only warm it.
  8. Remove from heat and at the table ignite it and pour the flaming rum over the bananas.
  9. Immediately serve over Vanilla Ice cream or on it's own - Enjoy.


Most Helpful

Not only quite fun & impressive, but easy to prepare. We can always count on Bergy's recipes to be wonderful!

Spicy Gal December 06, 2009

Gave this recipe 5 stars both for taste and impressiveness. Used banana liqueur this time because my girls hate anything coffee, but I think that the coffee liqueur might balance the heaviness of the rum a little better. We all enjoyed the lighter side that the fruit juices provided. We warmed up the rum in a small little pan with a pour spout, turned out the lights before lighting, and poured the flaming rum from above into the bananas and syrup. It definitely got oohs and aahs. Served over vanilla ice cream. Thanks for a lovely way to finish a Mexican themed dinner party.

Donna Matthews March 26, 2009

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