1/4 cup or 1/2 stick salted butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 medium bananas, 7-8" long, peeled, sliced lengthwise then halved
1/4 cup rum
4 scoops vanilla ice cream
Combine butter, sugar, and cinnamon in a flambe pan or skilet.
Place the pan over low heat either on an alcohol burner, or on top of the stove and cook stirring until all the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the bananas soften and begin to brown, carefully add the rum.
Cook the mixture until the rum is hot, then tip the pan slightly to ignite the rum.
Lift the bananas out of the pan and place 4 pieces over each portion of ice cream.
Spoon warm sauce over the ice cream and serve immediately.
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