1/2 cup butter
1 cup brown sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas halved lengthwise
1/2 cup rum
Vanilla ice cream for serving
1/4 cup pecans or walnuts , to top (optional)
In a large skillet or saucepan, heat butter, sugar, cinnamon, and nutmeg over medium heat. Stirring often, it should be bubbly and then cook at this point for 3-4 minutes.
Add in the halved bananas and gently stir and cook them until they are more tender, about 4 more minutes.
Turn off the heat, remove from stove, and add in the rum. Carefully ignite the rum and swirl the pan until the flames go out.
Serve immediately over ice cream.