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1
Safety First: tie your hair back, roll up long sleeves, keep a large lid handy and a fire extinguisher handy too, if you have one.
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2
Pour the coconut rum, if using, and the spiced rum into separate bowls.
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3
Never pour alcohol into the hot pan straight from the bottle as it not safe.
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4
Have four bowls of ice cream ready to go.
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5
Place a medium stainless steel skillet over medium-high heat.
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6
Add the butter, brown sugar, a pinch of kosher salt, cinnamon stick, cloves and cardamom pod.
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7
Stir until a sauce forms.
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8
Place the bananas cut-side down in the sauce and cook until caramelized, about 2 minutes each side.
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9
If desired, pull the cinnamon stick, cloves and cardamom pod from the pan now.
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10
When the sauce starts to foam, pull the pan off the heat and sprinkle in the coconut rum.
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11
Return the pan to the heat and cook for 30 seconds.
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12
Once again pull the pan off the heat and pour the spiced rum into the pan.
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13
Using a long gas lighter, light the contents of the pan away from the heat; it should immediately light up.
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14
Return the pan to the heat, reduce the heat to a simmer and cook until the flames go out.
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15
Place two pieces of banana in each bowl of ice cream and divide the sauce among the bowls.
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16
Sprinkle with the coconut flakes and a little sea salt over the top and serve!
