Ingredients:

  • 115g unsalted high-fat butter
  • 200g dark brown sugar, packed
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp sea salt
  • 4 medium firm-ripe bananas
  • 75g toasted pecan halves
  • 1 tsp pure vanilla extract
  • 60ml dark spiced rum (80 proof)
  • 30ml banana liqueur
  • 1 liter premium vanilla bean ice cream

Instructions:

  1. Melt the 115g butter in your large skillet over medium heat until it starts to foam and sizzle. Add the 200g dark brown sugar, cinnamon, nutmeg, and salt. Stir constantly for about 2 minutes until the sugar has dissolved into a smooth, bubbling slurry.
  2. Peel the 4 bananas and slice them lengthwise, then once across the middle. Place them flat side down into the bubbling caramel. Cook for 1 minute until the edges start to soften and turn golden. Gently flip the bananas using your spatula.
  3. Add the 75g toasted pecans and 1 tsp vanilla extract, stirring quickly to coat. Pour in the 60ml dark spiced rum and 30ml banana liqueur. Wait 5 seconds for the alcohol to warm up. Carefully ignite the vapors with a long lighter. Wait for the blue flames to subside naturally.
  4. Gently shake the pan to incorporate any remaining liquid into a thick, glossy glaze. Spoon the hot sauce and bananas over large scoops of the 1 liter vanilla bean ice cream. Serve immediately while the sauce is still molten and the ice cream is just starting to melt.