Yield: 4 servings
½ C (1 stick) butter (unsalted preferred)
1C brown sugar
½ t cinnamon
¼ C banana liqueur
4 bananas cut in thirds lengthwise on a bias
¼ C gold rum
4 scoops of vanilla ice cream
1. Combine the butter, sugar, and cinnamon in a sauté pan. Place the pan over medium heat and cook until the sugar dissolves.
2. Carefully add the banana liqueur and the rum then place the bananas in the pan.
3. After the flames subside and the sauce has started to caramelize, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately