- 2 ripe bananas, peeled and halved lengthwise and crosswise
- 4 Tbs. butter
- 1/3 cup packed brown sugar
- 1/4 cup dark rum
- confectioners' sugar for dusting
- vanilla ice cream
Melt butter in a large skillet over medium-high heat. Stir in sugar until smooth. Add bananas and cook until caramelized. Pour rum into a measuring cup and then pour it into skillet. Stand back and carefully light rum with a long match or barbecue lighter. When flame has died down and most of rum has cooked off, spoon out bananas and sauce into bowls of vanilla ice cream.