A quick and delightful French dessert featuring fresh bananas sautéed in butter and flambéed with rum, served warm.

Peel the banana and slice it in half lengthwise.
In a small skillet, melt the butter over medium heat.
Add the brown sugar and stir until dissolved.
Gently place the banana halves cut-side down in the skillet.
Cook for about 2 minutes until caramelized, then flip and cook for another minute.
Carefully add the dark rum to the skillet, then ignite with a long lighter to flambé.
Per serving
Allow the flames to subside, then remove from heat.
Serve warm, optionally with ice cream or whipped cream.