Caramelized Banana and Spiced Rum Tiki Dessert Bowl

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tropical dessert featuring caramelized bananas flamed with spiced rum, served over vanilla ice cream with toasted coconut. This Caribbean-inspired recipe, ready in about 15 minutes, layers ripe bananas, unsalted butter, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 4 Caribbean cuisine 420 cal/serving

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Ingredients

2, sliced into 1/2-inch rounds ripe bananas
3 tbsp unsalted butter
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 cup spiced rum
4 scoops vanilla ice cream
1/4 cup toasted shredded coconut
2 tbsp chopped macadamia nuts
1 tsp fresh lime zest

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Instructions

Step 1: In a large skillet over medium heat, melt 3 tbsp unsalted butter. Add 1/4 cup brown sugar and 1/2 tsp ground cinnamon, stirring until sugar dissolves and mixture is bubbling.
Step 2: Add 2 sliced ripe bananas and cook for 3-4 minutes, gently turning to coat and caramelize until golden and fragrant.
Step 3: Carefully pour 1/4 cup spiced rum over the bananas and tilt the pan to ignite the rum. Let the flames subside naturally, cooking the bananas for another 1-2 minutes to absorb the rum flavor.
Step 4: Spoon the caramelized bananas and sauce evenly over 4 scoops of vanilla ice cream in dessert bowls.
Step 5: Sprinkle 1/4 cup toasted shredded coconut, 2 tbsp chopped macadamia nuts, and 1 tsp fresh lime zest over each serving. Serve immediately to enjoy warm and cold contrast.