serves 4, active time 10 minutes, total time 30 minutes
- 1 1/2 tablespoons unsalted butter (about 3/4 ounce/22 grams)
- 1 large banana, sliced (about 6 ounces/170 grams)
- 3 tablespoons light brown sugar (about 1 1/2 ounces/38 grams
- 1/4 cup dark or amber rum (about 2 ounces/60 milliliters)
- Pinch of ground cinnamon
- 1/3 cup cold whole or lowfat milk (about 2 1/2 ounces/ 75 milliliters)
- 8 medium scoops French vanilla ice cream (about 1 quart/24 ounces/ 680 grams), softened until just melty
- For the bananas: Melt the butter in a medium nonstick skillet over medium heat and heat until it stops foaming. Add the bananas and brown sugar, stir to help melt the sugar and coat the bananas, and cook, stirring occasionally, until the bananas are soft and saucy, about 2 minutes. Add 3 tablespoons (1½ ounces/45 milliliters) of the rum, allow it to warm for a few seconds, and carefully wave a lit chimney match over the pan until the rum ignites. Allow the rum to burn until it extinguishes, about 30 seconds. Off the heat, add the cinnamon, stir to combine, and allow the mixture to cool to room temperature, about 20 minutes.
- For the shake Place the bananas, sauce, milk, and remaining 1 tablespoon (½ ounce/15 milliliters) of rum in a blender and blend to mix thoroughly, about 30 seconds. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a ﬂexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.