Prep: 10 minutes
Total: 25 minutes
8 tablespoons unsalted butter
1/2 cup|100 grams light brown sugar
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
4 bananas, peeled and sliced into 1/2-inch thick rounds
1/4 cup|60 ml dark rum
1 orange, zested
vanilla ice cream, to serve
1. Heat the butter in a large skillet over medium. Add the brown sugar, nutmeg, and cinnamon and cook until dissolved, about 3 minutes.
2. Add the bananas and gently cook until slightly soft and translucent, 5 to 7 minutes. Add the rum and, using a lighter or match, ignite the rum. Continue to cook until the flame dies away. Grate in the orange zest and stir to combine. Serve over ice cream.