Posted by LladyRusty 2/22/2002 7:50 pm

Source: Corporate Chef Geoffrey Rhode, Copelands Famous New Orleans Restaurant and Bar

1/2 cup (1 stick) whole butter
4 whole bananas, peeled and cut into fourths
1 teaspoon cinnamon
1 cup light brown sugar
1/4 cup light cream or half-and-half
1 ounce banana liqueur
1 ounce rum

Place half of the butter in a heavy gauge skillet over medium heat and melt. Add the sugar and cream. Cook approximately 2 minutes until the sugar is dissolved.

Add cut bananas and the cinnamon to the skillet and stir to coat.

Remove the skillet from the flame. Add the rum and the banana liqueur.

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 your favorite ice cream, pound cake, or biscuits.