Ingredients

• 4 tbsp unsalted butter
• 0.5 cup packed light brown sugar
• 0.25 tsp ground cinnamon
• 4 unit ripe bananas, peeled and sliced lengthwise
• 0.25 cup banana liqueur
• 0.5 cup dark rum
• 4 unit vanilla ice cream, for serving

Instructions

1. 1

   Melt Butter and Sugar — In a large, heavy-bottomed skillet or flambé pan, melt the butter over medium heat for 1-2 minutes. Add the brown sugar and cinnamon, stirring constantly until the sugar dissolves and forms a caramel sauce, about 2-3 minutes.

2. 2

   Add Bananas — Carefully place the sliced bananas into the caramel sauce. Cook for 1-2 minutes on each side, just until they begin to soften and are coated in the sauce. Be careful not to overcook them; they should still hold their shape.

3. 3

   Flambé — Remove the pan from the heat. Pour in the banana liqueur, then the dark rum. Carefully ignite the rum with a long match or lighter. Allow the flames to subside naturally, which usually takes about 30-60 seconds, as the alcohol burns off. Gently swirl the pan to coat the bananas in the sauce.

4. 4

   Serve Immediately — Quickly transfer the warm bananas and sauce into individual serving bowls. Top each serving with a scoop of vanilla ice cream. Serve immediately and enjoy!