A classic dessert made with ripe bananas, brown sugar, cinnamon, and rum, served with vanilla ice cream for a rich and indulgent treat.

2 ripe bananas, sliced

1/4 cup unsalted butter

1/2 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 cup dark rum

1/4 cup banana liqueur (optional)

1 teaspoon vanilla extract

Pinch of salt

Vanilla ice cream, for serving

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In a large skillet, melt the butter over medium heat.
Stir in the brown sugar, cinnamon, and a pinch of salt. Cook for about 2 minutes until the sugar has dissolved and the mixture begins to bubble.
Add the banana slices to the skillet and cook for 2-3 minutes, gently turning the bananas to coat them in the sauce.
Carefully add the rum and banana liqueur (if using) to the skillet. Allow the alcohol to cook off for about 1-2 minutes.
Stir in the vanilla extract and cook for another minute until the sauce thickens slightly.
Remove from heat and carefully ignite the rum (optional) for the flambe effect, then let it burn off.
Serve the warm banana mixture over a scoop of vanilla ice cream.

You can skip the banana liqueur or substitute with more rum.

Adding a splash of orange juice or zest brightens the sauce.

For a dairy-free version, use coconut oil instead of butter and coconut milk ice cream.

Adding chopped nuts like pecans adds extra crunch.

Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently before serving.

Flambé safely by removing pan from heat and using a long lighter; skip flambé if unsure.