Nutrition per serving may change if servings are adjusted.
1½ tablespoons unsalted butter
¼ cup packed light brown sugar
2 large firm ripe bananas, halved lengthwise
1 vanilla bean, halved lengthwise
¼ cup dark or light rum
Melt butter in a large skillet over medium-low heat. Add sugar and cook, stirring, until well combined, 1 to 2 minutes. Reduce heat to low and add banana halves, cut-side down; cook for 2 minutes. Gently turn the bananas over. Scrape the seeds from the vanilla bean into the sauce, add bean to the pan; cook, stirring for 1 minute.
Increase heat to high and turn on the stove's exhaust fan. Add rum. Using a potholder or oven mitt and a long match or long lighter, carefully ignite the alcohol. Remove from heat and let the fire subside. Spoon the sauce over the banana halves, return the pan to medium-low heat and cook for 1 minute more. Serve hot with the sauce spooned over the bananas.
175 calories;5 g fat(3 g sat); 2 g fiber; 29 g carbohydrates; 1 g protein; 14 mcg folate; 11 mg cholesterol; 22 g sugars; 13 g added sugars; 177 IU vitamin A; 6 mg vitamin C; 16 mg calcium; 0 mg iron; 5 mg sodium; 263 mg potassium