1/4 c. butter
1/4 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
4 med. bananas, split and quartered
1 tbsp. imitation banana extract
1/4 c. light rum
Vanilla ice cream

Melt butter in a large skillet; add brown sugar and cinnamon. Cook over medium heat until mixture is bubbly. Add bananas; heat 2 to 3 minutes, basting constantly with syrup. Stir in banana extract. Place rum in a small, long- handled saucepan; heat just until warm (do not boil). Remove from heat.

Ignite with a long match and pour over bananas. Baste bananas with sauce until flames die down. Serve immediately over ice cream. Yield: 6 servings.