Simple Dessert | Caramelized Bananas with Vanilla Bean Ice Cream & Toasted Coconut

I don't know if I have mentioned this before, but two of my daughters, Hope and Kristin, both love to cook and bake. We usually spend our weekends in the kitchen, cooking together. I love it just as much as they do. Tonight Kristin told me she was in the mood to cook, and wanted to make a quick dessert. I hadn't even made dinner yet, but she wanted to make dessert. So I gave in and dessert was made. She helped  place the coconut on the baking sheet, peeled the bananas, and placed the bananas on the plate. Such a good helper. Caramelized bananas alone are great, but when you add ice cream and toasted coconut, it takes the dessert to another level of deliciousness!

Caramelized Bananas with Vanilla Bean Ice Cream  & Toasted Coconut

1/3 cup sweetened flake coconut
2 tablespoons unsalted butter
1/2 cup light brown sugar
2 tablespoons Kahlua Dark Rum
Pinch of salt
3 bananas, peeled and quartered lengthwise and crosswise
Vanilla Bean Ice Cream for serving ( I use Blue Bell)

Preheat the oven to 350 degrees. Spread the coconut out on a small rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 4 minutes. Set aside.

In a frying pan over medium heat, melt the butter. Add the brown sugar and stir into the butter. Add the rum and pinch of salt and stir to combine. Add the bananas, cut side down. Reduce the heat to medium-low and cook, only turning once, just until tender and golden in color.

Divide the bananas among dessert plates. Top with a scoop of the Vanilla Bean Ice Cream and then sprinkle with the toasted coconut and serve.

Weekend cooking in our pajamas.