• 1/2 C (1 stick) butter
  • 1/2 C packed brown sugar
  • 4 bananas – peeled, halved and cut lengthwise (or slice into thick pieces)
  • 1/4 C dark rum


  1. In a large skillet, melt butter over medium-high heat
  2. Using a wooden spoon, add brown sugar and stir together with the butter until mixed well
  3. Add bananas and cook until caramelized on both sides
  4. Remove pan from heat and add the rum
  5. Return pan to heat and light on fire (STAND BACK AND — USE A LONG LIGHTER)
  6. Flambe the bananas until the flame dies down and the alcohol cooks out


  1. Serve immediately over vanilla ice cream and/or slice of pound cake