Ingredients

• 6 Tablespoons butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 cinnamon stick
• 1/4 cup dark rum
• 4 bananas, halved lengthwise, then halved again
• 1/4 cup banana liqueur
• vanilla ice cream

Instructions

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat and cook, stirring, until the sugar dissolves.

Cook for 2-3 minutes to form a caramel sauce. Remove from heat, carefully add the rum, and return to heat. When the rum is hot, ignite with a flame stick and stir until the flame is extinguished.

Once the flames subside, place the bananas in the pan. Cook for 1-2 minutes until the banana sections begin to soften and brown. Carefully add the banana liqueur.

To serve, lift the bananas out of the pan and divide the pieces over each portion of ice cream. Generously spoon the warm sauce over the top of the ice cream and serve immediately.