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Pina Colada Burning Bananas

  • Yield: 6 servings


  • One-half cup firmly packed brown sugar
  • 2 tablespoons freshly squeezed lime juice
  • 4 tablespoons butter (1/2 stick)
  • One-half teaspoon ground cinnamon
  • One-half teaspoon ground allspice
  • 3 ripe bananas, peeled and sliced in half lengthwise, then across
  • One-fourth cup banana liqueur
  • One-fourth cup coconut-flavored rum
  • 6 large coconut macaroons
  • Vanilla ice cream


  • In a large skillet, combine the brown sugar, lime juice, butter, cinnamon and allspice, cooking until thick and bubbly, stirring often. Add the bananas and cook until soft, about 4 minutes. Add the liqueur and rum, flaming carefully if desired. Let the fire burn out.
  • Place 1 macaroon on each of 6 dessert plates; top with a scoop of vanilla ice cream. Spoon the hot bananas and sauce over the ice cream and macaroons.