- 1⁄4 cup butter (1/2 stick)
- 1 cup brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup banana liqueur
- 4 bananas, cut in half lengthwise, then halved
- 1⁄4 cup dark rum
- 4 scoops vanilla ice cream
- Combine the butter, sugar and cinnamon in a flambé pan or skillet.
- Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
- Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.
- Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum, or ignite with a long match.
- When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
- Generously spoon warm sauce over the top of the ice cream and serve immediately.