Caribbean Banana Split

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"Enjoy the flavors of the Caribbean with this unique dessert."
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18 m servings 450 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt butter in a large nonstick skillet over medium-high heat. Cook bananas in butter until they are browned and begin to soften, about 1 minute. Remove pan from heat; stir in rum, nutmeg and cinnamon. Use a long match or lighter to carefully ignite the liquid in the pan. Allow to burn for 15 to 30 seconds; if necessary, extinguish by placing lid on pan.
  2. Continue to cook until sauce has reduced by half, 2 to 3 minutes. Stir in lime juice; cook for 1 additional minute.
  3. Divide ice cream between 4 serving bowls. Top each with the warm bananas and rum sauce mixture. Drizzle each sundae with chocolate sauce, and top with whipped cream.



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