In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and slice the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup.
In a long-handled pan, heat rum and banana liqueur over medium heat until just warm. Ignite the alcohol and pour carefully over the banana slices, being sure to keep face, hands and clothing away from flame. Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down. Serve at once over ice cream.
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|Serving Size: 1 Serving (300g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 211 (28%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1g|
|Cholesterol 61.1mg||19 %|
|Sodium 191.6mg||7 %|
|Potassium 556.8mg||15 %|
|Total Carbohydrate 109.1g||32 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 105.8g|
|Protein 1.7g||2 %|
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Calories per serving: 755
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