Bananas Flambé

Peel the bananas and slice them in half lengthwise. Set aside on a plate ready for cooking.

Melt the butter in a wide, heavy-bottomed skillet or sauté pan over medium heat until it begins to foam. Ensure the pan is large enough to hold the bananas in a single layer.

Sprinkle the castor sugar evenly into the melted butter and stir gently to combine. Allow the mixture to cook undisturbed until the sugar begins to dissolve and turn golden, forming the base of the caramel sauce.

Carefully place the banana halves cut-side down into the caramelizing butter and sugar mixture. Cook without moving them until the cut surfaces are golden and lightly caramelized.

Gently turn the bananas over using a spatula and cook the other side briefly, basting them with the pan sauce. The bananas should be tender but still holding their shape.

Dust the bananas lightly and evenly with powdered cinnamon directly over the pan. This will perfume the sauce and complement the caramel flavors.

Remove the pan from the heat and carefully pour a measure of your chosen spirit, such as rum, over the bananas. Return the pan to the heat and tilt it gently or use a long match to ignite the alcohol, standing well back as you do so.

Allow the flames to burn out naturally, then immediately spoon the bananas and their caramelized sauce over ice cream or a prepared serving dish. Serve at once while still warm.