1 tb Butter
2 tb Brown sugar
1 Ripe banana, peeled and
-sliced lengthwise 1 ds Cinnamon
1/2 oz Banana liqueur
1 oz White rum
Melt butter in a chafing dish. Add brown sugar and blend well. Add banana and saute. Sprinkle with cinnamon. Pour over banana liqueur and rum and ignite, basting banana with flaming liquid. Serve when flame dies out. Source: The New Orleans Restaurant Cookbook, Dierdre Stanforth Recipe: Brennan’s