Ingredients
1/3 cup butter, cubed3/4 cup packed dark brown sugar1/4 teaspoon ground cinnamon3 medium bananas2 tablespoons creme de cacao or banana liqueur1/4 cup dark rum2 cups vanilla ice cream
Preparation
In a large skillet or flambé pan, melt butter over medium-low heat. Stir in brown sugar and cinnamon until combined. Cut each banana lengthwise and then widthwise into quarters; alternately, cut into 1/4-in. slices. Add to butter mixture; cook, stirring gently, until glazed and slightly softened, 3-5 minutes. Stir in creme de cacao; heat through.
In a small saucepan, heat rum over low heat until vapors form on surface. Carefully ignite rum and slowly pour over bananas, coating evenly.
Leaving skillet or pan on the cooking surface, gently shake pan back and forth until flames are completely extinguished; serve over ice cream.
