- 4 Ripe (not overripe) Bananas, peels removed, sliced in half lengthwise
- 1/2 tsp. Cinnamon
- 3 TBSP Dark Rum
- 2 TBSP Brown Sugar
- 3 TBSP Butter, cubed
Preheat the oven to 400 degrees. Lay the bananas in a 9x13 glass baking dish, cut side down. Pour the rum over the bananas and scatter the cubed pieces of butter around the dish. Sprinkle the cinnamon over the top of the bananas. I used roughly a half teaspoon; it goes a long way.
Place the dish in the preheated oven and bake for 20 minutes. You will see the bananas begin to release their juices into the dish and they will soften and caramelize slightly.
Remove from the oven and let the bananas sit for a few minutes to cool. Meanwhile prepare your plate with a bit of the sauce from the dish.
And a scoop of your favorite ice cream. I used my Coconut Sherbet. Once the bananas have cooled slightly, carefully scoop them onto your plate (They're going to be soggy and slippery so watch out; we don't want to drop any onto the floor!).