Bananas with rum sauce (flambé)

Cook the bananas cut-side down for 1–2 minutes per side until they are golden. This should ensure they are caramelized without becoming too mushy.

Use a dark rum for a richer flavor. Avoid using too high-proof rums, as they can create excessively large flames, which can be dangerous.

Yes, you can use white granulated sugar as a substitute, though it may result in a slightly different flavor and color. Coconut sugar is another alternative for a different taste.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving, though the texture may not be the same.

Serve the flambéed bananas immediately over vanilla ice cream, pancakes, or French toast for an indulgent experience.