Preparation Slice the bananas in half lengthwise and brush with the lemon juice. Melt the butter with the sugar in a flat chafing dish or 10-inch skillet. Add the bananas and sauté until just tender. Sprinkle with the cinnamon. Remove from the heat and add liqueur and rum. Carefully ignite with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out. Divide the ice cream among four dishes. Top each one with a banana half and some of the sauce. Serve immediately. From Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans © 2015 by Marcelle Bienvenu and‎ Judy Walker. Reprinted with permission from Chronicle BooksBuy the full book from Amazon.