Instructions

Chop the lemon in half, squeeze one half and spear the other one with a fork on the crust side. Peel the bananas off and remove the threads and damaged parts. Melt the butter with the brown sugar in a Magefesa skillet low heat, stirring with the lemon we have speared with the fork. Add the cinnamon, orange juice and the juice of half a lemon; when taking caramel colour, give it a stir until caramel is dissolved. Incorporate bananas and let them cook stirring occasionally until well cooked on both sides. Add the liquors and flambé until alcohol evaporates. When the bananas are tender, move them away and let the sauce to reduce a bit. Place the bananas in bowls, accompanied with a scoop of ice cream and pour the filtered hot sauce over the ice cream. Serve quickly.
We can flavour it with vanilla, clove or nutmeg instead of cinnamon.

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