In a skillet, melt the butter on a low fire and add light brown sugar to make a paste. The light brown sugar should absorb the butter. Add the bananas followed by the dark rum and banana liqueur. To flame, the mixture has to heat for 23 minutes on a mediumhigh heat. When the bananas foster mixture is hot, add 151 proof rum, reserve a spoonful and light it with a candle or flame from a gas stove. Return the lit spoon to the skillet, sprinkle in cinnamon, while flaming, let flames go out and serve over ice cream.

Culinary tip: Pineapple juice is a great replacement for the dark rum and banana liqueur. Flaming may be dangerous. This dessert does not require flaming to be delicious.