3/4 cup (180 ml) sugar

1/4 cup (60 ml) water

4 bananas, peeled and cut diagonally into 5 large chunks

2 tablespoons (30 ml) butter

1 teaspoon (5 ml) vanilla extract

1/4 cup (60 ml) dark rum

1/4 teaspoon (1 ml) ground cinnamon, or to taste

1/4 teaspoon (1 ml) ground nutmeg

In a large skillet, bring the sugar and water to a boil. Cook until it turns golden brown, about 5 minutes.

Add the bananas, butter, and vanilla and continue cooking, coating the bananas with the syrup until they caramelize.

Add the rum and flambé, if desired. Add the cinnamon and nutmeg.

Serve with vanilla ice cream.

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