Preparation:

1. Prepare bananas: Peel bananas and slice them diagonally into 1/2-inch thick pieces.
2. Set up: Have all ingredients measured and ready – this recipe moves quickly!
3. Scoop ice cream: Pre-scoop vanilla ice cream into serving bowls and keep in freezer.

Make the Bananas Foster:

1. Melt butter: In a large skillet or flambé pan, melt butter over medium heat.
2. Add sugar and spices: Add brown sugar, cinnamon, and salt. Stir constantly until sugar dissolves and mixture becomes bubbly (about 2-3 minutes).
3. Add cream: Slowly pour in heavy cream, stirring constantly. Cook for 1-2 minutes until sauce thickens slightly.
4. Add bananas: Gently add banana slices to the pan. Cook for 1-2 minutes, carefully turning bananas once to coat both sides with sauce. Don’t overcook – bananas should be tender but not mushy.
5. Add rum: Remove pan from heat and carefully add rum and vanilla extract.
6. Flambé (optional):
   • Safety first: Ensure no flammable items are nearby
   • Return pan to heat and tilt slightly away from you
   • The alcohol should ignite automatically, or carefully light with a long lighter
   • Let flames burn for 30-60 seconds until they die out naturally
   • Note: You can skip the flambéing step – the alcohol will cook off anyway
7. Serve immediately: Spoon the warm bananas and sauce over scoops of vanilla ice cream.

Serving Suggestions

• Classic: Serve over premium vanilla ice cream
• Variations: Try with butter pecan, cinnamon, or rum raisin ice cream
• Garnish: Top with toasted pecans, whipped cream, or a sprinkle of cinnamon
• Accompaniments: Serve with sugar cookies or pound cake