4 sm. all-yellow bananas
Lemon juice
2/3 c. packed brown sugar
6 tbsp. butter
Ground cinnamon
3 tbsp. banana liqueur
3 tbsp. light rum
Vanilla ice cream (optional)

Peel bananas and cut in half crosswise and lengthwise, then brush with lemon juice. Melt brown sugar and butter in shallow chafing dish or skillet. Add bananas; cook just until tender, 3-4 minutes, turning once. Sprinkle lightly with cinnamon. Drizzle banana liqueur over all.

In small saucepan heat rum over low heat just until warm; ignite. Pour over bananas. Serve with vanilla ice cream, if desired. Makes 6 servings.