less than 30 mins
less than 10 mins
Unfortunately we are unable to add this recipe to your favourites, please try again later.
Send to mobile
Heat a frying pan over a medium heat and cook the butter, sugar and cinnamon until the sugar has melted.
Stir in the banana liqueur, then add the banana pieces and cook, stirring carefully, until softened and beginning to turn golden-brown.
Add the rum and stir to combine. Turn up the heat and carefully flambé the rum until the flames die out.
To serve, place a scoop of ice cream onto four serving plates. Top with the banana pieces and pour over the sauce from the pan.
Saturday Kitchen Best Bites