1/4 cup butter
1/2 tsp. cinnamon
1/4 cup white rum
4 bananas, cut in half lengthwise, then halved
1 cup brown sugar
1/4 cup bananan liqueur
4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambe pan or skillet. Place the pan over low heat either on an alcohol
burner or on top of the stove, and cook, stirring until the sugar dissolves. Stir in the banana liqueur, then place the
bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce
until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lieft the bananas out
of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice
cream and serve immediately.

Serves 4