1 pint vanilla ice cream
1/4 cup (1/2 stick) unsalted butter
1/2 cup dark brown sugar
4 bananas, peeled and cut lengthwise into halves
1/4 cup dark rum, preferably Jamaican
Scoop the ice cream into chilled bowls and set aside in the refrigerator. In a large saute pan, over medium-high heat, stir the butter and sugar to form smooth syrup. Add the bananas and baste for 1 minute. Carefully pour in the rum. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan and baste the bananas until the flames die out. Place 3 quarters of a banana around each ice cream scoop and spoon sauce over top. Serve at once.;
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