A delightful twist on the classic Bananas Foster, featuring a rich caramel sauce and a hint of nutmeg.
Peel the bananas and slice them in half lengthwise.
Use bananas that are ripe but still firm to avoid them becoming too mushy during cooking.
In a skillet, melt the butter over medium heat.
Ensure the butter doesn't brown; it should just melt and become fragrant.
Add the brown sugar and cinnamon to the melted butter and stir until the sugar dissolves.
Stir continuously to prevent the sugar from burning.
Place the banana slices into the skillet and cook for 2 minutes on each side until caramelized.
Handle the bananas gently to keep them intact.
In a small saucepan, heat the rum over low heat.
Warming the rum helps it ignite more easily.
Carefully ignite the rum and pour it over the bananas in the skillet. Allow the flames to subside naturally.
Always use caution when handling open flames in the kitchen.
Serve the caramelized bananas over scoops of vanilla ice cream.
For an extra touch, drizzle any remaining sauce from the skillet over the ice cream.
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