In a flat sauté pan or medium skillet, add butter, sugar and 2 tablespoons rum; cook over medium-high heat while stirring to melt. Add bananas; use a table fork to lightly prick bananas while cooking. Sauté about 1 minute, or until bananas start to soften.

Carefully tilt the pan towards you to get the top half of the pan hot, then remove from heat.

Pour remaining ¼ cup rum over bananas. To flambé bananas, carefully ignite rum by either tilting the pan towards flame on a range or cautiously lighting with a long taper match.

Gently shake the flaming pan with one hand and sprinkle cinnamon over the flame with your other hand. This makes the cinnamon sparkle and glow.

When flames die out, immediately spoon bananas and sauce over ice cream.

Chef’s Tips: NEVER, ever pour liquor straight from the bottle into a hot pan. Refrain from even leaning toward the pan to protect yourself from any burns.

While the rum is lit, we sprinkle cinnamon from a small spice shaker directly into the flame to produce Fourth of July sparks effect that is pure food magic! If you want more cinnamon, adjust to taste after the flames subside.

During December holidays, use butter pecan ice cream to add another tasty element to the festivities.