4 firm bananas & lemon juice
2/3 c. packed brown sugar & 6 tbsp. butter
3 tbsp. (each) banana liqueur, light rum

Peel bananas and cut in half length-wise and cross-wise, then brush with lemon juice. Melt sugar and butter in shallow chafing dish or skillet; add bananas; cook 3 to 4 minutes turning once; sprinkle lightly with cinnamon; drizzle banana liqueur over all.

In small pan, heat rum over low heat just until warm; ignite; pour flaming rum over bananas; serve over vanilla ice cream. Serves 4.