2large,firm, ripe bananas(peeled, halved crosswise, then halved lengthwise)
1pintvanilla ice cream
Instructions
In a 12-inch skillet, combine the butter, sugar, cinnamon stick, lemon zest and 1 tablespoon rum. Cook over medium-high heat, stirring constantly, until the sugar dissolves and the mixture has thickened, about 2 minutes.
Reduce the heat to medium and add bananas to the pan, spooning some of the sauce over each quarter. Cook until the bananas are glossy and golden on the bottom, about 1½ minutes. Flip the bananas; continue to cook until very soft but not mushy or falling apart, about 1½ minutes longer.
Off heat, add the remaining 3 tablespoons of rum and allow the rum to warm slightly, about 5 seconds. Carefully wave a lit fireplace match or wooden skewer over the pan until the rum ignites, shaking the pan to distribute the flame over the entire pan. After the flame subsides (15 to 30 seconds), discard the cinnamon stick and lemon zest. Divide the ice cream among individual bowls and top with bananas and sauce. Serve immediately.
Notes
If preparing this dessert as GLUTEN FREE, just be sure to use all GF ingredients.