This classic Southern dessertwith its flaming presentationmakes a dramatic finale for any meal.
4 firm, ripe bananas, peeled
4 oz. unsalted butter
¼ cup brown sugar
¼ cup banana liqueur or 1 Tbs. vanilla extract
½ cup brandy or bourbon
1 pint vanilla ice cream
Cut bananas in quarters by slicing in half lengthwise and then crosswise. Set aside. Melt butter in skillet over medium heat. Stir in brown sugar. As it melts, add bananas, and turn to coat in sugar.
Cook 5 to 7 minutes. Add liqueur, and remove skillet from heat. Add brandy, and return to heat. When warm, flame brandy by igniting with a long match; it will burn about 30 seconds. Bring to table while flaming. Serve with vanilla ice cream on the side.