1 1/2 ripe bananas, peeled
1 tbsp. lemon juice
1/4 c. brown sugar
2 tbsp. butter
1/8 tsp. cinnamon
2 tbsp. banana liqueur
1/4 c. white rum
1 pt. vanilla ice cream

Slice bananas in half lengthwise. Brush with lemon juice. Melt sugar and butter in flat chafing dish or 10-inch skillet. Add bananas, saute until just tender. Sprinkle with cinnamon. Remove from heat; add liqueur and rum. Immediately ignite and baste bananas with warm liquid until flame burns out. Divide sauce and bananas over 4 servings of ice cream. Serves 2.