Follow these steps for perfect results
unsalted butter
melted
dark brown sugar
banana
peeled, halved lengthwise and crosswise
cinnamon
banana liqueur
light rum
vanilla ice cream
for serving
Melt butter and brown sugar in a small frying pan over medium heat.
Add banana pieces to the pan.
Sauté banana pieces until lightly browned, turning once.
Sprinkle with cinnamon.
Remove the pan from heat.
Add banana liqueur and rum to the pan.
Carefully ignite the sauce with a long-reach lighter to flambé.
Spoon the flaming sauce over the banana pieces until the flame is extinguished.
Serve warm banana pieces and sauce over vanilla ice cream.
Expert advice for the best results
Use ripe but firm bananas for best results.
Be careful when flambéing.
Everything you need to know before you start
5 minutes
Sauce can be prepared ahead, but flambé just before serving.
Serve in a dessert bowl with a generous scoop of vanilla ice cream.
Serve immediately after flambéing.
Late-harvest Riesling
Discover the story behind this recipe
A classic dessert often associated with New Orleans cuisine.
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