4 tbsp. butter
1/2 tsp. cinnamon
4 bananas, cut in half lengthwise, then halved
1 c. brown sugar
4 tbsp. banana liqueur
4 scoops vanilla ice cream
About 1/4 c. rum

Melt the butter over an alcohol burner in a flambe pan or attractive skillet. Add the sugar, cinnamon, and banana liqueur and stir to mix. Heat for a few minutes, then place the halved bananas in the sauce and saute until soft. Add the rum and allow it to heat well, then tip the pan so that the flame from the burner causes the sauce to ignite. Allow the sauce to flame until it dies out, tipping the pan with a circular motion to prolong the flaming.

Serve over vanilla ice cream. First, lift the bananas carefully out of the pan and place four pieces over each portion of ice cream, then spoon the hot sauce from the pan over the bananas and ice cream.

This is one of Brennan's most famous and most popular desserts. It's really quite simple to prepare. Wait until the rum gets hot, so that you get a good flame when it's ignited. This can also be prepared over a stove burner, then brought to the dinner table and flamed. Serves 4.