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This is a fun one to do on a Himalayan salt block. Put an iron skillet underneath if you're worried about spillage.
In a heavy saute pan, melt the butter, sugar and cinnamon, stirring until the sugar is dissolved. Add the banana liqueur and bananas, spoon the sauce over the bananas until they are soft. Add the rum and tilt the pan to catch the flame (or use a match). Scoop the ice cream into bowls, arrange the bananas and drizzle the sauce over the whole thing. Serve while still warm
This recipe was provided by The Spice House.