Ingredients

• 4 Tbsp. butter
• 3 1/2 Tbsp. brown sugar
• 1/2 tsp. cinnamon
• 2 Tbsp. banana liqueur
• 4 bananas, cut in half lengthwise, then halved
• About 1/4 cup rum
• 4 scoops vanilla ice cream

Method

1. Melt the butter over an alcohol burner in a flambe pan or attractive skillet. Add the sugar, cinnamon, and banana liqueur and stir to mix. Heat for a few minutes, then place the halved bananas in the sauce and saute until soft and slightly browned. Add the rum and allow it to heat well, then tip the pan so that the flame from the burner causes the sauce to light. Allow the sauce to flame until it dies out, tipping the pan with a circular motion to prolong the flaming. Serve over vanilla ice cream. First lift the bananas carefully out of the pan and place four pieces over each portion of ice cream, then spoon the hot sauce from the pan over the top. Serves four.