Ingredients

• 3 tablespoons shredded fresh coconut
• 60 g/ 2oz unsalted butter
• 1 tablespoon grated gingerroot
• 1 orange, grated zest of
• 6 bananas
• 60 g/ 2oz caster sugar
• 4 tablespoons fresh lime juice
• 6 tablespoons orange liqueur
• 3 teaspoons toasted sesame seeds
• lime slice (to garnish)
• ice cream

Instructions

1. Heat a small non-stick frying pan until hot. Add the coconut and cook, stirring constantly, for about 1 minute until lightly colored. Remove from the pan and allow to cool.

2. Heat the butter in a large frying pan until it melts. Add the ginger and orange zest and mix well.

3. Peel and slice the bananas lengthways. Place the bananas cut-side down in the butter mixture and cook for 1-2 minutes or until the sauce mixture starts to become sticky. Turn to coat in the sauce.

4. Remove the bananas from the pan and place on heated serving plates. Keep warm.

5. Return the pan to the heat and add the orange liqueur, stirring well to blend. Ignite with a taper, allow the flames to die down, then pour over the bananas.

6. Sprinkle with the coconut and sesame seeds and serve at once, garnished with slices of lime.