Jason’s Bananas ala Mode

3 or 4 bananas (depending on size) sliced crosswise

1 stick of butter

1 cup of brown sugar (light or dark)

1 ounce (shot glass aka “jigger”) light rum

1 ounce (jigger) Crème de Banana liqueur  (Bols brand preferably)

Cinnamon for sprinkling

Vanilla ice cream….good stuff like Haagen Dazs or Breyers or Dreyers

In a medium-size skillet or wok on  medium to medium-high heat, melt the butter.  Add the brown sugar stirring frequently.  Add the banana slices and sauté until the bananas are a little soft.  Add the rum and liqueur.  Cook a few minutes until the rum and liqueur flavors are melded with the caramelized mixture and much of the alcohol has cooked off.  OR add the liqueur and rum and flambé the mixture!  (Do this to taste.  If you like a lot of alcohol flavor cook less.  If there are children cook it more.)

Put a scoop or two of ice cream in banana split-type serving dishes.  Spoon the hot bananas and sauce over the ice cream and serve right away.

This recipe won First Prize at a Taste of Honolulu Expo in 1997 for Haagen Dazs.