Instructions: Place 1/2 of the butter in a heavy gauge skillet over medium heat and melt. Add the sugar and cream and cook until the sugar is dissolved, approximately 2 minutes. Add cut bananas and the cinnamon to the skillet and stir to coat.

Remove the skillet from the flame and add the rum and the banana liquor. Swirl to incorporate and place the skillet back on the flame. Be careful because the alcohol may ignite when you place it back on the flame. Add the remaining butter and swirl to incorporate.

Serve over pound cake, biscuits or your favorite ice cream.

This recipe yields 4 servings.

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