Place butter in an electric skillet. Cover with
brown sugar. Pour banana extract over this. Heat until bubbly, about
350 degrees F to 400 degrees F. Add bananas, sliced lengthwise, and
halved. Fry bananas until the edges just begin to curl. DO NOT OVERCOOK
or they will be very tough. Just right is when they are just translucent
and cut easily with a wooden spoon. Add brandy and rum. Flame and
stir until flame dies. Immediately serve banana-candy mixture over
a deep bowl of vanilla ice cream. It helps to have all the ingredients
ready to put into the pan since timing is important. Also, one of
the delights of this dessert is the contrast of the hot candy with
the cold ice cream.
Start eating as soon as the dish is served.
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