Classic Bananas Foster

Prepare the Ingredients

1. Peel the bananas and slice each in half crosswise, then slice each half lengthwise into flat planks so you have four pieces per banana.
2. Measure out the rum and banana liqueur into a small cup so they are ready to pour quickly.

Make the Caramel Sauce

1. Melt the butter in a wide skillet over medium heat.
2. Add the brown sugar, cinnamon, nutmeg, and a pinch of salt. Whisk together gently until the sugar dissolves into the butter and begins to bubble into a smooth, fragrant caramel syrup, about 2 to 3 minutes.

Cook the Bananas

1. Lay the banana slices cut-side down into the bubbling syrup. Cook undisturbed for about 1 to 2 minutes until slightly softened.
2. Carefully flip each banana slice with a spatula and spoon the warm caramel over the tops, cooking for another 1 minute.

Flambé the Sauce

1. Remove the skillet from direct heat for safety. Pour in the rum and banana liqueur.
2. If using a gas flame, tilt the pan slightly toward the flame to ignite the alcohol vapors, or use a long kitchen lighter to ignite the surface of the pan away from the heat.
3. Let the blue flame dance across the pan, shaking the skillet gently until the alcohol burns off completely and the flames extinguish naturally (around 30 to 45 seconds). Note: If you prefer not to flambé, simply return the skillet to medium heat and simmer vigorously for 2 minutes to cook off the raw alcohol.

Serve

1. Place a large scoop of vanilla ice cream into each serving bowl.
2. Arrange the warm, glazed banana slices alongside the ice cream.
3. Spoon the rich, hot pan sauce generously over the top and serve immediately.