6 whole bananas (firm), peeled and cut in half length and crosswise
2 oz. butter
3 oz. granulated or light brown sugar
1/4 oz. lemon juice
3 oz. orange juice
3 oz. Grand Marnier or Creme de Banana
3 oz. Cognac
4 scoops vanilla ice cream

Place the sugar in a saucepan and heat until sugar caramelizes. Add butter, fruit juices, and Grand Mariner and Creme de Banana. Let simmer on low heat until sauce is creamy. Place bananas in pan and cook slightly. Pour cognac over the bananas and flambe. Serve on a dessert plate with ice cream. Baste both the ice cream and bananas with sauce.