Instructions: Mix butter and brown sugar in skillet. Cook over medium heat until sugar is melted. Slice bananas in quarters and add to butter mixture, cooking until tender. Add liqueur and stir. Sprinkle rum and brandy over top and ignite.

Spoon liquid gently over the bananas. Serve warm over scoops of vanilla ice cream. Garnish with a piece of vanilla bean or a chocolate covered cherry.

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