1tablespoonAmaretto liqueuror other almond liqueur
Assemble all ingredients, as this recipe cooks quickly. Peel bananas, and cut in half or in quarters.
You'll be dealing with a flame, so take precautions in case something doesn't go as planned! If you have long hair, tie it back. Have a lid for your skillet or a box of baking soda ready by the stove to extinguish a flame if you need to.
Over LOW to MEDIUM heat, melt butter. Add sugar, a squeeze of lemon juice and cinnamon. Stir to combine.
When smooth and beginning to bubble, add bananas. Cook on one side for 1 minute, then turn carefully with tongs and cook on the other side for 1 minute.
Remove the pan from the heat. Carefully pour in the measured rum. (NOT from the bottle, as the flame may travel from the rum in the pan up into the bottle and explode). Immediately light the rum with a flame from a fireplace match or long barbecue lighter. If it doesn't light, return it to the heat for a moment.
Allow the flame to burn down, then divide the bananas into serving dishes, top with ice cream or yogurt and drizzle with the liquid from the pan and a little Amaretto. Serve!