Note: Although this recipe uses liquor, the alcohol is burned off during the
cooking process, so it is safe for anyone to eat it.
4 Tablespoons unsalted
1 Cup packed light brown
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 Bananas, ripe, peeled
and cut into slices
1/4 Cup banana liqueur
1/2 Cup rum (dark rum
1 Pint vanilla ice cream
1. Melt the butter in
a large skillet over medium heat.
2. Add the brown
sugar, cinnamon, and nutmeg. Cook while stirring until the sugar dissolves
3. Add the bananas and
banana liqueur to the pan. Cook the banana slices on both sides until the bananas start to soften and get slightly brown. This
only takes a couple of minutes.
4. Slowly add the rum and
gently shake the pan back and forth to warm the rum.
5. Carefully ignite the pan with a match to burn off the alcohol. Shake
the pan back and forth, basting the bananas until the flame goes out. Be very careful that
nothing flammable is nearby to prevent setting something on fire. Also be careful to prevent
burning your hand or anything in your kitchen while you ignite the alcohol.
6. Dish out 2 - 3 scoops of
ice cream into your favorite bowl. Carefully spoon the bananas and the sauce over the ice cream
and serve immediately.