1 1/4 ounces bourbon, such as 1792 Ridgemont Reserve
2/3 teaspoon ground cinnamon
3 scoops premium vanilla ice cream
Melt the butter in a saute pan over medium-high heat. Add the sugar and cook until caramelized, and then stir in the bananas to coat. Remove the pan from the heat and pour in the bourbon.
Turn the heat up to high, and then carefully return the pan over the heat, catching the flame from the burner to flambe the bananas. Sprinkle with the cinnamon and remove from the heat. Serve the bananas and sauce mixture over the ice cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.