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Servings: 4


1/4 cup butter

1 cup brown sugar

1/2 tsp cinnamon

4 bananas, cut in half lengthwise and then halved

1/4 cup dark rum

1/4 cup banana liqueur

4 scoops vanilla ice cream


In large skilley, over low heat, combine butter, sugar and cinnamon, stirring until sugar dissolves. Add bananas, stirring gently until bananas begin to soften and brown. Carefully add rum and liqueur, cooking until rum is hot. Tip pan slightly and ignite rum. When flames subside remove bananas from pan and serve 4 pieces of banana with 1 scoop of ice cream. Generously spoon warm sauce over top and serve immediately.

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