INGREDIENTS
1/4 cup brown sugar
1 Tablespoon unsalted butter
4 ripe, firm bananas
1/4 cup rum or juice
1/4 teaspoon cinnamon (optional)
4 scoops vanilla ice cream, frozen hard

DIRECTIONS
Melt brown sugar and butter together in large skillet over medium-high heat, stirring until
bubbly and syrupy. Add bananas (and optional cinnamon) and simmer about 2 minutes per
side. Add rum—if you know how to flambé, now’s the time! Serve immediately—two
banana halves and a drizzle of pan juices over one scoop of ice cream per person.

Copyright © 2008 Stefanie Samara Hamblen