1/4 lb. butter
1/2 cup brown sugar
4 bananas sliced
3/4 cup dark rum
1. Melt butter in skillet over medium heat. Add brown sugar and stir till dissolved.
2. Carefully add sliced peeled bananas and stir until bananas are well coated with sugar mixture (caramelized).
3. Take skillet off heat and add rum.
4. Carefully ignite mixture with long butane lighter. Return to heat and cook until flame burns out.
5. Pour mixture over ice cream and rum cake.