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1
Be sure hair is pulled/tied back, sleeves rolled up & any other flammable items are not near your stove when you begin this recipe. Flambe is fun, but we have to be very careful.
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2
I like to either recruit someone else to scoop the ice cream while I put the sauce together OR do it myself first & place in freezer until I'm ready to serve.
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3
Add butter & brown sugar to large saucepan & melt over medium heat. It should not separate. If it does, your burner is too hot.
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4
After the butter & brown sugar has melted & turned into a luscious, rich sauce, (5 minutes or so) add the bananas & cinnamon.
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5
Saute for about a minute or even less. I don't like my bananas to get mushy - not even a little bit - Remember, they will cook when you flambe the sauce. So, I basically add the bananas & stir to evenly distribute the sauce over them. Then, I move quickly to the next step.
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6
Turn off burner & pour rum over evenly the bananas & sauce.
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7
Grab a match or long, grill lighter (my personal favorite). Turn off kitchen light. (optional) Ha! We like to do the next step in the dark.
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8
Place lighter or match close to sauce & light. It may take a few tries, but usually not. Be careful & prepared for a beautiful light show.
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9
Gently move pan back & forth to continue distributing the rum & flame around the sauce.
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10
Pour sauce with 4 pieces of banana over several generous scoops of vanilla ice cream. We have to evenly distribute the sauce at our house. :-).
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11
Serve immediately & enjoy!
