The ultimate complement to ice cream!
2 TBS butter
3 TBS brown sugar
1/8 tsp. ground cinnamon
1 TBS lemon juice
1/4 cup rum
2 TBS banana liqueur
In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Carefully place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup.
Remove pan from flame and drizzle with banana liqueur. Push bananas to one side and add rum to vacated side of pan. Place over a flame, tipping pan towards flame to ignite – stand back, it will flame several feet in the air. Shake pan until flames die down and serve over firmly frozen vanilla ice cream.