2 ripe bananas
5 tablespoons unsalted butter
6 tablespoons unsweetened cocoa
5 tablespoons brown sugar
Dash of vanilla
1/4 cup plus 1 tablespoon dark rum
Vanilla ice cream
1. 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. Saute the bananas lightly on both sides, keeping them firm, remove them to a platter.
2. Remove the pan from the heat and add the cocoa, stirring with a wooden spoon. Slowly add the sugar, vanilla and 1/4 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.