Pepeekeo Bananas Foster


Photograph by Linny Morris
Caramel, bananas, and vanilla ice cream—what’s not to like? Our twist on this perennial favorite includes lime zest and some coconut cream, plus my friend Richard Ha’s locally grown bananas. Note: Unsweetened canned coconut cream is not always easy to find, but you can use the top layer of cream that forms in canned, unsweetened coconut milk.
Course: Dessert
Servings: 6 People
Author: Peter Merriman


  • Sauté Pan
  • Wand Lighter


  • 6 Tbs. Unsalted Butter
  • 3/4 Cup Brown Sugar
  • 6 Bananas (Peeled and cut in half lengthwise and crosswise)
  • 1 Cup Dark Rum
  • Zest Of 1 Lime
  • 1/2 Cup Unsweetened Coconut Cream
  • 6 Scoops Vanilla Ice Cream


Prepare Bananas.

  • Heat a sauté pan over high heat, add butter, and cook until the butter is brown and most of the foam has subsided. Reduce heat to medium-high and add sugar, stirring constantly to avoid burning. Cook until sugar dissolves, less than 1 minute.
  • Add bananas and cook for 1 minute on each side.
  • Transfer 4 pieces of banana into each of 6 individual serving bowls.

Prepare Flambé Sauce

  • Carefully add rum to the hot butter-sugar mixture, stirring continuously. If the sugar is very hot, the rum might flame up on its own. Otherwise, flambé using a wand lighter. If sugar crystals form, they will mostly dissolve as you continue to stir the sauce. 
  • When the flames subside, stir in lime zest and coconut cream.


  • Add a scoop of ice cream to the bananas in each bowl. Spoon sauce over bananas and ice cream. Enjoy!