A delightful dessert featuring caramelized bananas in a rich sauce, served with creamy vanilla ice cream.
Melt the butter in a large skillet over low heat.
Use low heat to prevent the butter from browning too quickly.
Add the brown sugar and cinnamon to the melted butter, stirring until the sugar dissolves.
Stir continuously to ensure the sugar melts evenly.
Place the banana slices into the skillet, gently stirring to coat them in the sauce.
Handle the bananas gently to avoid breaking them.
Pour the dark rum into the skillet and cook until heated through.
Ensure the rum is warm before igniting for a safer flambé.
Carefully tilt the skillet to ignite the rum, allowing the flames to burn off the alcohol.
Keep a lid nearby to extinguish the flames if needed.
Remove the skillet from heat and let the sauce cool slightly.
Cooling the sauce slightly prevents it from melting the ice cream too quickly.
Serve the bananas and sauce over scoops of vanilla ice cream.
Serve immediately to enjoy the contrast of warm sauce and cold ice cream.
