4 Tbsp butter
1/4 cup brown sugar
2 bananas, sliced in half
2 tsp cinnamon
2 Tbsp banana liqueur
1/4 cup Heath rum
Splash of dark rum
vanilla bean ice cream
On a medium heat, using a small skillet add brown sugar, stirring continuously for a few seconds. Add the banana liqueur and cook until sauce starts to bubble. Pull the skillet away from the stove; add the Heath Rum and flambé by tilting the pan into the fire. If you have an electric stove you can flambé using a grill lighter or long match.
Cook the sauce until it starts to bubble. This should take about 3 to 4 minutes. It should have the consistency of maple syrup and look like a dark caramel.
Note: Do not walk away. Stir consistently. When the sauce is almost down add the butter and allow it to slowly incorporate into the sauce. The butter is a finishing technique which as richness and creaminess to the sauce. If the sauce starts to boil over turn it down and continue cooking until done. Allow the sauce to cool before serving.
Place scooped ice cream on in a bowl uncovered in the freezer 1 hour prior to serving. This will keep the ice cream from melting to fast from the warm sauce. Serve warm bananas and sauce on top and enjoy.