Prep 35 mins
Cook 9 mins
Please note: Exercise caution when you add the bourbon and the Cointreau. Stand well back from the pan, and keep the area as clear as possible.
- 12 tablespoons unsalted butter
- 1 cup dark brown sugar, firmly packed
- 4 tablespoons pecans, chopped
- 1 teaspoon ground cinnamon
- 8 ripe bananas, sliced in 1/2-inch diagonal rounds
- 1⁄2 cup Bourbon
- 1 cup Cointreau liqueur
- 1 cup heavy cream
- 4 teaspoons grated orange zest, firmly packed
- 1⁄2 gallon vanilla ice cream (enough for 12 generous scoops)
- 3 pralines, quartered
- Divide the butter, brown sugar, pecans, and cinnamon evenly between two large, heavy skillets at high heat. Stir until the sugar is dissolved and the mixture is brown and bubbling, about 2 minutes.
- Divide the bananas between the two skillets and continue to cook, turning once or twice, until the bananas just begin to brown, about 2 minutes.
- Remove the skillets from the heat and divide the bourbon between them. Return the skillets to medium-high heat and tip the pans slightly over the flame to ignite the bourbon (or use a long safety match). Cook until the flames are completely exhausted.
- Remove the skillets from the heat and divide the Cointreau between them. Return the skillets to medium-high heat and tip the pans slightly over the flame to ignite the Cointreau (or use a long match). Cook until the flames are completely exhausted.
- Remove the skillets from the heat, divide the heavy cream and orange zest between them, and stir the contents of each pan until blended.
- Divide scoops of vanilla ice cream among 12 bowls. Divide the sauce, ladling it evenly around. Garnish each ice cream scoop with a quarter praline stuck into the top. Serve immediately.