- 2 large, perfectly-ripe bananas, cut into 1” slices
- 4 tbsp unsalted butter
- 1 cup dark brown sugar
- 1 tsp ground cinnamon
- 1 tbsp orange zest (optional)
- 2 oz. banana liqueur
- 4 oz. dark rum
Over a low heat melt butter in a heavy skillet. Add brown sugar, cinnamon, orange zest and banana liqueur to the butter and allow to cook for two minutes. Add bananas and cook for an additional minute. Remove skillet from heat and add the dark rum. Being careful to avert your face, flame the bananas using either a barbecue lighter or long match. Once the flame subsides, spoon bananas and sauce over scoops of vanilla ice cream.
Pound cake, whipped cream and toasted almonds make for nice additions to this great dessert.