2 tablespoons (1oz/30g) butter

4 teaspoons dark brown sugar

1 pinch cinnamon,

2 bananas (peeled, halved crosswise and lengthwise)

¼ cup (2floz/57ml) dark rum

Melt the butter, brown sugar, and cinnamon in a frying pan over medium heat and then add the bananas, cut side down.

When the bananas are brown and caramelized, flip them over and brown the other side.

Turn off the heat and let the pan cool for a minute or two.

Slowly add the rum. Return to the heat and let the rum simmer for a minute or two, then evenly divide the bananas and sauce into your serving bowls.