Ingredients:

  • 1/2 stick (57g) unsalted butter
  • 1 cup (200g) dark brown sugar, packed
  • 1/2 tsp (1g) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • 3 tbsp (45ml) dark rum
  • 4 medium (400g) bananas, peeled and sliced lengthwise

Instructions:

  1. Place the unsalted butter in a large skillet over medium heat until melted and bubbling.
  2. Stir in the dark brown sugar and ground cinnamon; continue stirring for 3–5 minutes until the mixture is completely melted into a thick, deep amber syrup with no remaining sugar crystals.
  3. Carefully place the banana halves cut-side down into the bubbling caramel and sear undisturbed for 2–3 minutes.
  4. Gently flip the bananas using a spatula and coat the backs in the sauce for another 2 minutes until tender with golden-brown edges.
  5. Remove the skillet completely from the heat burner.
  6. Pour in the dark rum and vanilla extract.
  7. Using a long-reach lighter, carefully ignite the rum vapors and gently swirl the pan to distribute the fire until the flames die down naturally.