INGREDIENTS:

• ¼ cup (1/2 stick) unsalted butter
• ½ cup packed light brown sugar
• 4 small firm ripe bananas, peeled, halved crosswise and lengthwise
• ¼ cup dark rum
• 1 pint ice cream
• 4 teaspoons cocao nibs

DIRECTIONS:

1. Melt butter over medium heat in a 12 inch nonstick skillet.  Stir in brown sugar and cook, stirring about 1 minute, until thickened and bubbly.  Add bananas and cook, turning gently to coat with sugar mixture and cook evenly, about 2 minutes.  Remove pan from heat.

2. Heat rum in a small saucepan over low heat just until warm.  Remove pan from heat and ignite with a long match.  Pour rum over bananas and gently shake skillet until flames die out.

3. Scoop ice cream onto serving plates or into bowls and add bananas.  Sprinkle with nibs and serve immediately.

SERVES 4