A delightful dessert featuring caramelized bananas in a rich rum sauce, served over creamy vanilla ice cream.
Melt the butter in a flambé pan over low heat.
Use low heat to prevent the butter from burning.
Add the brown sugar and cinnamon, stirring until the sugar dissolves.
Stir constantly to ensure a smooth mixture.
Place the bananas in the pan and cook until they soften and begin to brown.
Turn the bananas gently to avoid breaking them.
Pour in the rum and carefully ignite it using a long match.
Stand back while igniting to ensure safety.
Once the flames subside, remove the bananas and place them over scoops of ice cream.
Serve immediately for the best experience.
Drizzle the warm sauce over the bananas and ice cream.
Ensure the sauce is evenly distributed for a balanced flavor.
