2 bananas, peeled and sliced diagonally into thick slices
50g unsalted butter
100g dark brown sugar
120 ml double cream
120 ml dark rum
50g chopped pecans
¼ tsp cinnamon
Melt the butter in a heavy based frying pan over a medium heat.
Add the brown sugar and stir together.
Add the cream and mix together.
Add the bananas and chopped pecans - the mixture should be bubbly.
Stir in the rum, then carefully ignite with a flame (use a long taper if you have an electric hob, or tip the pan to get the flame from the gas burner). The mixture will flame for 30-60 seconds, you can shake it to help calm it down - always be careful when flambéing.
Stir in the cinnamon.
Serve the bananas with ice-cream or more double cream.