Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place 4 pieces over each portion of ice cream.
Generously spoon the warm sauce over the top of the ice cream and serve immediately.
Brennan's Bananas Foster from Made in America: Our Best Chefs Reinvent Comfort Food by Lucy Lean (Welcome Books). Recipe © 2011 Brennan's Restaurant.
Published on September 28, 2011