Step 1

Melt butter in large sauté pan over medium high heat. Add bananas, brown sugar, cinnamon and pecans, if using. Cook, stirring occasionally, until sugar melts, 1-2 minutes.

Step 2

Carefully pour in rum and simmer until liquid thickens, 2-3 minutes. For an optional flambé, use a long-stemmed match to light the rum immediately after adding it to the pan. It should flame up and burn for a few seconds before going out on its own.

Step 3

Spoon bananas and sauce over ice cream and serve.