recipe from Brennan's found here
¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half
lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream
1 - Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
2 - Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
3 - Stir in the banana liqueur, then place the bananas in the pan.
5 - Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. (P.S. We could not get our rum to catch fire, I Googled the cwrap out of all the things we were doing wrong and got nothing... no flambé for this Birdie).
6 - When the flames subside, (or when you've grown tired of trying to make it catch on fire) lift the bananas out of the pan and place four pieces over each portion of ice cream.
7 - Generously spoon warm sauce over the top of the ice cream and serve immediately.
P.S. We now have a very large bottle of Banana Liqueur, because BevMo only had one kind and it was BIG. So don't be surprised if you see more recipes with Banana Liqueur ;-)