Banana's Foster

Melt the butter in a large skillet or sauté pan over medium heat, then stir in the firmly packed light brown sugar and a pinch of cinnamon until the mixture is smooth and begins to bubble.

Pour in the banana liqueur and stir to combine, allowing the sauce to cook and thicken slightly for about a minute.

Peel the ripe bananas and slice them in half lengthwise, then gently place them cut-side down into the warm sauce in the skillet.

Cook the bananas in the sauce, occasionally spooning the sauce over them, until they are softened and well coated, about 2 to 3 minutes.

Carefully add the rum to the pan, tilting the pan slightly or using a long lighter to ignite the alcohol and flambé the sauce; stand back and allow the flames to subside naturally.

Once the flames die out, gently stir the sauce to ensure everything is evenly combined and the alcohol has cooked off.

Place one or two scoops of vanilla ice cream into each serving bowl, then arrange the sautéed banana halves alongside or on top of the ice cream.

Ladle the warm caramelized sauce generously over the bananas and ice cream, and serve immediately before the ice cream melts.