Submitted by: Kaitlin Behan, Western Sugar Employee


  • 1/4 cup (1/2 stick) butter
  • 1 cup GW Light Brown Sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup banana liqueur
  • 4 bananas cut in half lengthwise, then halved
  • 1/4 cup dark rum
  • 4 scoops vanilla ice cream



  1. In a large fry pan combine butter, GW Light Brown Sugar, and cinnamon.
  2. Heat on low until the butter melts and the sugar is dissolved.
  3. Add the banana liqueur and stir.
  4. Add the bananas and cook until they start to soften and begin to brown a little.
  5. Add the rum after taking the pan away from the flame. Then cook on the stovetop again for around 2 minutes, or until the rum is hot. Be careful when lighting the rum on fire in the pan- you might want to keep a fire extinguisher close just in case! Let the fire burn off the alcohol in the rum.