- 3 tablespoons unsalted butter
- 3/4 cup Rapadura sugar
- 6 ripe bananas - peeled, sliced lengthwise and halved
- 1/2 cup dark rum
- 1/2 teaspoon ground cinnamon
- 1 pint vanilla ice cream
Melt butter in a large skillet over medium-low heat. Add sugar and stir until it completely dissolves, about 2 minutes. Lay bananas in the skillet and cook on both sides until they become slightly soft and begin to brown, about 3 minutes.
Remove the pan from heat and add rum and cinnamon. Tip the pan slightly and carefully ignite the alcohol with a long kitchen match or kitchen lighter to flambé. Put the pan back on the heat and shake it back and forth, basting bananas, until the flame dies out.
Divide ice cream among dessert bowls. Gently lift bananas from the pan and place 2 pieces on the ice cream. Spoon the sauce over and serve immediately.
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