Taken from a class on cooking with liqueur in Tucson
Ingredients:
5 bananas, peeled, cut into 4 equal pieces and cut in half lengthwise (slightly green ripe is preferable)
4 tablespoons unsalted butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/3 cup brandy
1/4 cup banana liqueur OR 1/8 cup B & B and 1/8 cup Amaretto liqueur
Vanilla ice cream
Pour brandy and banana liqueur in a measuring cup and set aside.
In a large skillet on medium hear, melt butter. Add brown sugar, cinnamon and nutmeg, stirring constantly with a whisk or wooden spoon until sugar has melted. Add bananas and spoon butter mixture over bananas. Cook until bananas are heated through, but not mushy.
Remove skillet from burner before adding the alcohol. Carefully add brandy mixture. If sugar mixture is hot enough, the alcohol should ignite. If not, light it by hand with an igniter. Note: Turn off vent hood if you have one!
Traditionally served while flaming over vanilla ice cream.
Safety precautions: Pull long hair back, don't wear loose or baggy sleeve around flames. Always remove skillet from heat before flambeing alcohol; be sure hands and face are not over skillet before flambeing. Do not flambe under stove vent, flames could possible go up the vent and catch grease and oil inside it.