1 cup ready-made caramel sauce
2 bananas, sliced to about 1/2 inch
1/4 cup rum
Vanilla ice cream, for serving
Pour the caramel sauce into a frying pan set over medium-low heat. Bring to a simmer.
Add the bananas, stirring gently to coat them in the sauce. Cook for about 2 minutes, just until the bananas are soft and fully coated.
Pour the rum into the frying pan, and working quickly, use a barbecue lighter to light it. It will flame, and then after about 2 minutes, the flame will die out, meaning all the alcohol has cooked off.
Spoon the bananas and the sauce over creamy vanilla ice cream.