This is a favorite dish in New Orleans, named after a local personality of the 1950s. For tableside presentation, a chafing dish and table burner can be used.
⅓cup/75mllight or dark rum
4 ripe bananas, peeled and sliced lengthwise
1qt/1lvanilla ice cream
¼cup/25gslivered almonds, toasted
Soak the raisins in the rum to plumpen them. Melt the butter in a frying pan. Add the brown sugar and heat gently, stirring until the sugar has melted, about 2 minutes. Add the bananas and cook until tender, 3-5 minutes, turning once with a spatula. Sprinkle the bananas with cinnamon.
Pour the rum and raisins over the bananas and flambé them, basting the fruit with the sauce until the flames subside.
Transfer the banana slices to four plates. Top with the vanilla ice cream, spoon over the rum and raisin sauce, sprinkle with almonds and serve at once.