4 firm-ripe bananas
1/4 c. butter
1/2 c. firm packed light brown sugar
1/4 c. banana liquor
1/2 c. golden rum

In a 10-inch skillet over moderately low heat, melt the butter. Add brown sugar and stir until bubbling. Cut bananas in half lengthwise and again in half across. Put into the butter and sugar and cook a few minutes, turning to coat. Sprinkle with a dash of nutmeg. Pour banana liquor over and remove from heat. In a small saucepan heat the rum. Pour over bananas and ignite with large kitchen match. When flame goes out, serve over ice cream if desired.