In a large skillet or flambé pan, melt butter over medium-low heat. Stir in brown sugar and cinnamon until combined. Cut each banana lengthwise and then widthwise into quarters; alternately, cut into 1/4-in. slices. Add to butter mixture; cook, stirring gently, until glazed and slightly softened, 3-5 minutes. Stir in creme de cacao; heat through.
In a small saucepan, heat rum over low heat until vapors form on surface. Carefully ignite rum and slowly pour over bananas, coating evenly.
Leaving skillet or pan on the cooking surface, gently shake pan back and forth until flames are completely extinguished; serve over ice cream.
Bananas Foster Tips
Why do they call it bananas Foster?
This classic dessert was created in 1951 at Brennan's in New Orleans and named for a guest of honor, Richard Foster. Learn more about how this dish earned its name.
What can you substitute for rum?
You can use a tablespoon of rum extract in your sauce for a flame-free (and less boozy) version.
Can you make bananas Foster ahead of time?
You'll get the best results by making this quick-cooking dessert right before serving.
Editor's Note: Keep liquor bottles and other flammables at a safe distance when preparing this dessert. We do not recommend using a nonstick skillet.