2 ripe bananas
tablespoons unsalted butter
tablespoons unsweetened cocoa
tablespoons brown sugar
Dash of vanilla
cup plus 1 tablespoon dark rum
Vanilla ice cream
Peel the bananas and slice them in half both lengthwise and crosswise.
Melt the butter in a chafing dish, electric buffet pan, or skillet
over low heat. Sauté the bananas lightly on both sides, keeping them
firm, remove them to a platter.
Remove the pan from the heat and add the cocoa, stirring with a wooden
spoon. Slowly add the sugar, vanilla and ¼
cup of rum, stirring constantly. Return to low heat, taking care that
the mixture does not burn. Add the bananas and roll them gently in the
chocolate mixture. Remove from the heat, add the remaining
tablespoon of rum, then flame. Serve on individual desert plates
with vanilla ice cream.