- 2 bananas, peeled
- 1 fresh lemon, sliced in half
- 4 tablespoons unsalted butter
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 oz. white rum
- 2 oz. dark rum (NOT spiced rum)
- 1 pint vanilla ice cream
Slice the bananas in half lengthwise and then slice crosswise. Set aside. Melt the butter with both the sugars in a flat chafing dish or 10-inch skillet. Do not stir the sugar. Add the sliced bananas. Add the juice of half the lemon and stir gently. Sauté until the bananas are just tender and a nice caramel like sauce is beginning to form. Sprinkle the banana slices with the cinnamon.
Remove the pan from the heat and add both rums. Carefully ignite the rum with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out.
Add scoops of ice cream among four to six small bowls or cups. Top each one with some of the cooked bananas and some of the sauce. Serve immediately.