For an extra treat, stir chopped ginger into vanilla ice cream and serve over bananas.
¼ cup butter
3 firm ripe bananas, peeled and cut in 2-inch sections
1 tbsp. grated fresh ginger
3 tbsp. brown sugar
¼ cup rum
2 tbsp. grated sweetened coconut
Heat butter over medium high heat in skillet until foamy. Add bananas and ginger. Sauté 2-3 minutes or until bananas are golden. Remove bananas to serving plates.
Add sugar and rum, quickly stirring into butter for 20-30 seconds. Pour hot sauce over bananas and sprinkle with coconut.