Even with no flaming bananas, the recipe was delicious!
2 tablespoons margarine
1/3 cup light brown sugar, packed
2 ripe bananas, peeled, sliced lengthwise and halved
1/4 cup coconut rum
1/8 teaspoon ground cinnamon
Melt the margarine in a large skillet over medium-low heat. Add the brown sugar and stir until the sugar completely dissolves, about 2 minutes. Lay the bananas in the pan and cook on both sides until they become slightly soft and begin to brown, about 3 minutes. Remove the pan from the heat and add the banana liqueur and then the rum and cinnamon. Tip the pan slightly and carefully ignite the alcohol with a long kitchen match or kitchen lighter to flambe. Put the pan back on the heat and shake it back and forth basting the bananas, until the flame dies out.