There is scarcely a dessert more decadent than this. Born in New Orleans, this dish is the ultimate in self-indulgence. If you visit The Big Easy and don't have one of these, you should be ashamed!
Recipe & photo: foodnetwork.com
Melt the butter in a large skillet. Using a wooden spoon, add the brown sugar and stir. Add the bananas and cook until caramelized on both sides, over medium-high heat.
Remove pan from heat, add rum and return to the stove to catch a flame from the gas stove, or light with a long lighter. Stand back when ignited and flambe the bananas. Be careful -- a flame will shoot up above the pan. Let the flame die down and the alcohol cook out.
Serve the bananas over vanilla ice cream and/or with a slice of pound cake.
How to Flambe: Prepare your alcohol. Always use 40 percent alcohol by volume and never anything higher because the alcohol becomes dangerously flammable. Pour the alcohol into a non-flammable measuring cup or other vessel. Have a lighter or match nearby as well as a tight fitting lid. Pour the alcohol and ignite the flame. If working on an electric element or stove top, pour the alcohol over the top of the food and slightly tilt the pan away from you with 1 hand. With the other hand, touch the flame from a match or lighter to 1 edge of the pan, allowing the flames to leap over the pan. If using a gas burner, remove the pan of food from the ignited burner and add the alcohol. Set the pan back on the burner and tilt the pan slightly so that the fumes from the alcohol ignite. Cook the alcohol. Continue cooking the food over a medium heat until all the flames have subsided. This will only take a few moments but is important so that the astringent alcohol flavor burns off. Serve your guests once all the alcohol has burned off and the flame has been extinguished.