3 Tbsp unsalted butter
3/4 cup dark brown sugar
1 Tbsp lemon juice
1/3 cup dark rum
1/4 tsp cinnamon
4 bananas, sliced thinly lengthwise
Optional: chopped pecans
In a large pan, melt butter over medium heat, ensuring you do not scald it.
Stir in brown sugar and lemon juice and cook for 2 to 3 minutes (ensuring sugar dissolves and does not clump). If including, add chopped pecans.
Place bananas in the pan in a single layer and cook each side for 2 minutes.
Reduce heat to low.
While cooking bananas, in a 1 quart saucepan, heat rum on low heat.
When bananas are cooked through, ignite the rum and pour over the bananas.
Ensure that the flame is extinguished and serve over ice cream.
Pairs Well With
As a native Southerner, this dish will always have a special place in my heart. Serve over a dish of vanilla ice cream, homemade if possible!