Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1/4 cup (50 g) packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 medium ripe bananas, peeled and sliced in half lengthwise, then halved crosswise (about 1-inch pieces)
  • 1/4 cup (60 ml) dark rum (40% ABV)
  • 2 tablespoons (30 ml) banana liqueur (optional)
  • 1 pint (473 ml) vanilla ice cream, for serving

Instructions:

  1. Melt butter in the skillet over medium heat.
  2. Stir in brown sugar and cinnamon until well combined and the sugar begins to melt.
  3. Cook, stirring constantly, until the sauce is smooth and bubbly (about 2-3 minutes).
  4. Gently add banana slices to the skillet and cook for 1-2 minutes, turning once, until softened and heated through.
  5. Remove the skillet from the heat. Warm the rum in a small saucepan over low heat (or microwave for 15 seconds). Carefully pour the warmed rum (and banana liqueur, if using) over the bananas. Using a long match or lighter, ignite the rum. Allow the flames to subside completely before proceeding.
  6. Spoon the warm banana foster over scoops of vanilla ice cream. Serve immediately.