A delicious, quick, and GLUTEN FREE dessert for someone who is comfortable in the kitchen and is needing to use that last banana!
In a small skillet melt butter then stir in sugar and cinnamon on medium heat until bubbly, add lemon juice. Peel and slice the banana lengthwise into four pieces and place in skillet with sauce. Cook for 3 to 4 minutes while coating with the syrup.
In seperate saucepan, heat rum and banana liqueur on medium heat until warm. CAREFULLY, ignite the alcohol and pour over the banana pieces. Remove the banana from the heat and continue to cover banana slices with the sauce until the flames go away. Serve immediately over fresh vanilla bean ice cream.