Heat in the creme de cacao and rum in saucepan. Melt butter together with honey.
Cut the banana in half and add the pieces to the butter mixture. Spoon the sauce over the banana pieces and warm, keeping well under the boiling point.
Add the warmed spirits and flame by touching the edge of the pan with the fflame of a match or taper. SErrve over ice cream.
Originally Submitted
1/2/2010
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