From River Road Recipes...The Textbook of Louisiana Cuisine, published in cooperation with

INGREDIENTS:

2 tablespoons butter

4 tablespoons brown sugar

2 bananas

Pinch cinnamon

1 tablespoon banana liqueur

1 ounce rum or brandy

Vanilla ice cream

TO PREPARE:

Mix butter and brown sugar in saucepan.  Cook over medium heat until it is caramelized.  Cut bananas in quarters.  Add and cook until tender.  Add cinnamon and liqueur; stir.  Add rum or brandy to top of mixture.  DO NOT STIR.  Light.  Spoon over vanilla ice cream while flaming.

SERVES: 6

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