Instructions
- Melt butter in a large skillet over medium-high heat.
- Add brown sugar to the melted butter and stir to combine.
- Place the banana halves in the skillet, cut side down, and cook until caramelized.
- Carefully pour the dark rum and Triple Sec over the bananas.
- Ignite the rum with a long lighter to flambé the dish. Do this step with caution and ensure safety at all times.
- Allow the flames to die down naturally, then carefully remove the skillet from heat.
- Serve the caramelized bananas over scoops of vanilla ice cream.
Cooking tips
- Read through all instructions before starting
- Prep all ingredients before cooking
- Adjust seasonings to taste
- Let rest for best results
Storage
- Store leftovers in the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving