2 Tablespoon Butter
1 Tablespoon Cinnamon
1 oz Dark Rum
2 oz 151 Rum
2, 4 oz scoops of Good Vanilla Bean or French Vanilla Ice Cream in Dessert Glass
Heat butter & brown sugar together until it starts to boil into a light caramel sauce. Add 10 oz of dark rum. Continue to stir and add in sliced bananas. Add 151 rum away from the fire into the open pan. Ignite by touching the flammable rum to the open fire. Sprinkle with cinnamon and stir until the flames go out. Pour the bananas and caramel mixture over the ice cream.
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