2 large bananas, cut on a bias into ½ inch-thick slices
1 teaspoon vanilla extract (4g)
2 ounces rum, 80-90 proof (60ml)
Vanilla ice cream or pound cake, for serving
Melt the butter in a large skillet over medium heat.
Add the light brown sugar and salt and stir to combine.
Add the bananas in an even layer and cook for about 7 minutes, until they are browned and caramelized, flipping halfway.
Add the vanilla.
Remove the pan from the stove, take a step back, and add the rum.
If you are working with gas, return the pan to the stove and tilt it slightly down and away from yourself to ignite the alcohol fumes. If it does not ignite, or if you are using an induction or electric burner, simply light it with a long-stick lighter.
Once the flame goes out, give it a stir, then spoon the flambeéd bananas over vanilla ice cream (or whatever you want, really), and serve immediately.