Melt butter in a medium skillet over medium heat. Add brown sugar and coarse sugar, cinnamon and nutmeg, and stir until well combined. Add bananas turning to coat them with the sugar mixture and to allow them to heat. Pour in spiced rum.
Tilt the pan away from you and, using a long match or lighter, ignite the mixture. Once flames subside, move the bananas to 2 serving plates. Stir vanilla extract into the skillet. Serve the bananas with Nielsen-Massey Vanilla Ice Cream and top with the warm vanilla caramel sauce.
Mixture may ignite when pan is tilted. Take extra care after adding rum.
Melt butter in a medium skillet over medium heat. Add brown sugar and coarse sugar, cinnamon and nutmeg, and stir until well combined. Add bananas turning to coat them with the sugar mixture and to allow them to heat. Pour in spiced rum.
Tilt the pan away from you and, using a long match or lighter, ignite the mixture. Once flames subside, move the bananas to 2 serving plates. Stir vanilla extract into the skillet. Serve the bananas with Nielsen-Massey Vanilla Ice Cream and top with the warm vanilla caramel sauce.
Mixture may ignite when pan is tilted. Take extra care after adding rum.