Instructions: In large skillet, combine butter, brown sugar, honey and Tabasco pepper sauce and cook over medium-high heat until mixture sizzles. Add bananas and toss gently, until each round is coated.

Turn heat to high, add rum and cook 20 seconds or until mixture has syrupy consistency and bananas are glazed.

Scoop ice cream into bowls and spoon warm bananas on top. Drizzle with chocolate sauce and serve immediately.

This recipe yields 4 servings.

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