- ¾ cup unsalted butter
- 2 cups firmly packed light brown sugar
- ½ tsp kosher salt
- ¼ tsp ground cinnamon
- 5 ripe bananas, cut in half and sliced lengthwise
- ½ cup dark rum
- Vanilla ice cream, to serve
- In a large skillet, melt butter over medium-high heat. Stir in brown sugar, salt, and cinnamon; cook, stirring constantly, until sugar is dissolved. Add bananas, and cook until tender, about 4 minutes. Remove from heat. Add rum; use a stick lighter to ignite rum. Cook until the flames die out. Serve with vanilla ice cream.