DARK AND STORMY SUNDAES

1/2 cup shredded coconut
2 tablespoons butter
3 ripe bananas, peeled, sliced 1/2-inch thick on diagonal
2 tablespoons brown sugar
1/2 cup dark rum
Juice of 1 lime
2 pints French vanilla (or vanilla bean) ice cream
12 ginger snaps, crumbled
Whipped cream (for garnish)
Maraschino cherries (optional garnish)

Heat oven to 350 degrees F.

Place coconut on rimmed baking sheet, spreading it out into thin layer. Place in oven and toast until lightly browned, about 1 to 3 minutes, shaking pan at least once, to redistribute coconut. Remove from oven and set aside.

In medium skillet, melt butter over medium-high heat. Add bananas and cook 3 minutes, shaking pan handle occasionally to toss. Sprinkle with brown sugar and cook 2 more minutes.

Remove pan from stove. Add rum. Return pan to heat. Divert face and ignite rum with long match. When flame burns out, add lime juice and toss.

Spoon bananas into 4 large martini glasses or dessert cups. Top each with scoop of ice cream. Top with crumbled ginger snaps, whipped cream and toasted coconut. If using, top each with maraschino cherry.

Makes 4 servings
Adapted from source: Get Togethers: Rachael Ray 30-Minute Meals by Rachael Ray