6 TBS unsalted butter
brown sugar, packed
6 ripe bananas, peeled, sliced lengthwise and halved
1/4 cup banana liqueur
1/2 cup dark rum
1/2 tsp ground cinnamon
1 pint homemade vanilla ice cream
Melt the butter in a large skillet over medium-low heat. Add the brown
sugar and stir until the sugar completely dissolves, about 2 minutes.
Lay the bananas in the pan and cook on both sides until they become
slightly soft and begin to brown, about 3 minutes.
Remove the pan from the heat and add the banana liqueur and then
the rum and cinnamon. Tip the pan slightly and carefully ignite the
alcohol with a long kitchen match or kitchen lighter to flambe. Put the
pan back on the heat and shake it back and forth basting the bananas,
until the flame dies out.
Divide the ice cream among dessert bowls. Gently lift the bananas
from the pan and place 2 pieces on the ice cream. Spoon the sauce over
the ice cream and serve immediately.
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