- 2 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 2 bananas, peeled and quartered
- 1/2 pint coconut sorbet
- 2 tablespoons unsweetened coconut, toasted
- Melt the butter in a large nonstick skillet over medium-high heat. Add the sugar and bananas. Cook, turning occasionally, until golden brown and warmed through, 4 to 5 minutes.
- Serve the warm bananas over the sorbet, topped with the coconut.