Ingredients

4 medium firm, ripe bananas

1/4 cup butter

1 cup packed brown sugar

1/4 c creme de banane liqueur

1/2 tsp grund cinnamon

1/4 cup dark rum

Preparation

  1. Peel bananas and cut in half lengthwise. Cut each half into two pieces.
  2. Melt butter in a large non-stick skillet over medium heat. Stir in brown sugar, liqueur and cinnamon. Bring to a simmer and cook for 2 minutes. Add bananas; cook for 4 minutes or until tender. 3 Remove pan from heat. Add rum to pan. Ignite with a long match. Stir bananas gently until flame dies down.
  3. Serve over ice cream.