Ingredients:

  • 2 tablespoons unsalted butter (28g)
  • 1/4 cup packed light brown sugar (50g)
  • 1/2 teaspoon ground cinnamon (2g)
  • 1/4 cup heavy cream (60ml)
  • 2 medium-ripe bananas, peeled and sliced lengthwise (approximately 200g)
  • 2 tablespoons dark rum (30ml) (40% abv)
  • Pinch of salt
  • Vanilla ice cream or whipped cream (for serving) (optional)
  • Chopped pecans or walnuts (for garnish) (optional)

Instructions:

  1. In the skillet over medium heat, melt the butter. Stir in the brown sugar and cinnamon until combined and smooth.
  2. Pour in the heavy cream and a pinch of salt. Bring to a simmer, stirring constantly until the sauce thickens slightly (about 2-3 minutes).
  3. Gently add the sliced bananas to the skillet. Cook for 1-2 minutes per side, until the bananas are softened and heated through.
  4. Remove the skillet from the heat. Pour the rum evenly over the bananas. Using a long-handled lighter or match, carefully ignite the rum. Stand back and let the flames burn out.
  5. Spoon the bananas and sauce over vanilla ice cream or whipped cream. Garnish with chopped nuts, if desired. Serve immediately.