8 tbsp. unsalted butter 1 cup packed brown sugar ½ tsp. ground cinnamon ¼ cup banana liqueur 4 bananas, peeled and quartered ¼ cup white rum Vanilla ice cream, for serving
Melt butter, sugar, and cinnamon in a 12" heatproof skillet over medium-high heat. Cook, stirring, until sugar is dissolved, 4 minutes. Add liqueur and bananas; cook, until bananas are soft and slightly caramelized, 4-6 minutes. Add rum, and using a match or lighter, ignite to flambé; cook until flame dies out. Spoon bananas and sauce over ice cream.