Bananas Foster

Melt the butter and sugars: To a medium skillet set over medium heat, add the butter, brown sugar, granulated sugar, and cinnamon. Use a wooden spoon to stir occasionally until the butter is fully melted and the sugars are dissolved, about 3 minutes.

Meanwhile, cut the bananas: Peel the bananas. Slice them in half lengthwise and then into about 2-inch chunks. Don't cut them too small—they will turn to mush as they cook.

Cook the bananas: Add the sliced bananas to the skillet and stir gently to coat them in the sugary butter. Cook until they just start to soften, about 2 minutes.

Flambé the bananas: Turn the burner off and then pour in the rum. Be careful not to spill any rum on the stovetop. Use a long stick lighter to ignite the rum in the skillet. Do not stir or swirl the skillet after igniting. You'll see blue flames that will light, grow, and then diminish in size after 30 to 60 seconds. As the flame works its way around the pan to burn off the alcohol, the caramel will bubble and foam—this is completely normal! Once the flames burn out, turn the burner back on to medium heat. Cook the mixture for about 1 minute, stirring occasionally, then remove it from the heat.

Serve with ice cream: Add a scoop of ice cream to a bowl and top it with the bananas. Spoon the sauce over the top and enjoy! Bananas foster should be served right away. If you have leftovers, refrigerate in a tightly covered container for up to 4 days. Gently reheat it in a saucepan on the stovetop until warmed through.