¼ cup butter
½ cup brown sugar
juice from half of a lemon
2 tablespoons honey
1 banana, cut into quarters
¼ to 1/3 cup dark rum
pinch of cinnamon
2 scoops vanilla ice cream
Directions
Melt butter over medium heat and add brown sugar, stirring until sugar is evenly moist. Add lemon juice and honey, and stir to combine. Be sure to emulsify the sauce with the lemon juice before the sugar turns to caramel. Add bananas and cook over medium-high heat until the sauce is at a rolling boil. Cook the bananas for longer or shorter, depending on how soft and caramelized you like them. Remove mixture from the heat and add rum. Ignite the rum fumes and shake or stir until the flames go out. Add a pinch of cinnamon and serve over ice cream.
NOTE: As this dish requires deglazing with alcohol, please be careful. Never add alcohol to a dish that is over an open flame and never pour alcohol directly from the bottle.
