Ingredients
6 Tablespoons (3/4 stick) unsalted butter
3/4 cup firmly packed brown sugar
3/4 teaspoon cinnamon
4 ripe (but firm) bananas, peeled and quartered
1/4 cup dark rum
1 teaspoon vanilla
vanilla ice cream
Preparation
In large sauce pan over medium heat, combine butter, brown sugar and cinnamon. Cook, stirring occasionally, until butter melts and sugar dissolves. Add bananas and cook until tender, 1 to 2 minutes on each side. In a small cup, stir together rum and vanilla. Turn off burner and add mixture to bananas. Using a long match, light the alcohol by placing the flame just inside the outer edge of the pan. The flame will extinguish in 5 to 10 seconds. Scoop vanilla in bowls and spoon bananas and sauce over and serve.
