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Ingredients
- 4 bananas, peeled and sliced lengthways
- 60g unsalted butter
- 50g brown sugar
- ½ tsp cinnamon
- 60ml dark rum
- 400g vanilla ice cream
- In a wide pan, melt the butter over a medium heat. Add the brown sugar and cinnamon and stir until the sugar has dissolved.
- Add the sliced bananas to the pan and cook for three minutes, stirring occasionally until the bananas are lightly browned and caramelised.
- Remove the pan from heat and pour the rum over the bananas. Carefully ignite the rum with a long match or lighter, tilting the pan slightly to catch the flame. When the flames subside, stir the bananas gently until the sauce thickens. Serve with a dollop of vanilla ice cream.
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