Melt the butter in a large skillet over medium-low heat. Add the sugar and stir until it completely dissolves, about 2 minutes. Lay the bananas in the skillet and cook on both sides until they become slightly soft and begin to brown, about 3 minutes.
Remove the pan from heat and add the rum and cinnamon. Tip the pan slightly and carefully ignite the alcohol with a long kitchen match or kitchen lighter to flambé. Put the pan back on the heat and shake it back and forth, basting the bananas, until the flame dies out.
Divide the ice cream among dessert bowls. Gently lift the bananas from the pan and place 2 pieces on the ice cream. Spoon the sauce over the ice cream and serve immediately.
Recipe by, former PCC Cooks instructor
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