A classic and decadent dessert that is actually simple to make. This version doesn’t require the flambé technique that most traditional recipes require, so don’t be worried about flare-ups.
1/2 cup butter
1 cup backed brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas sliced into 1/2” slices
Vanilla ice cream
In a medium-sized skillet, melt the butter over medium heat. Add the brown sugar and cinnamon and whisk to incorporate. Remove pan from burner and add liqueur. Return to burner without tipping that could cause a flare-up. If one does, it will quickly die out as the alcohol is cooked. Be sure to stand back. Or simply cover with a lid. Add bananas and cook for about 1 minute longer. Serve warm over ice cream and enjoy!