In a large skillet over medium heat, add the butter, brown sugar and cinnamon sugar. When the mixture begins to bubble, add the bananas and cook for 1 minute. Remove the skillet from the heat and add the rum. Carefully ignite the rum with a match or the flame from the stove. Cook until the flame dies out. Serve at once over slices of pound cake and top with vanilla ice cream.
Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Vincent Pesiri