Makes 2 servings, it's best to make in small batches as it's way easier to control a smaller pan. (and more spectacular when you light it on fire several times if you have lots of people to serve!)
Frankly, the measurements don't really matter, so long as they're roughly right -- I didn't measure anything - and it always turns out!
Notes on banana ripeness
1 large banana *see notes
about a quarter cup of butter (margarine would work)
about a quarter-to-half cup of Brown/Golden sugar
1 lemon, a little rind and juice (makes many servings from 1 lemon)
Cinnamon to taste
Liquor: about 1 oz. I used Brandy, but Rum would work.
Quality Vanilla Ice Cream (not pictured)
-- I used bananas that still had veins of green - because I like them to have some texture after they're cooked.
(fully green) means it'll be bitter and woody, avoid (unless you like woody bananas)
(some green) means the cooked product will be similar to 'soft ripe' raw, this is how I like them
(fully yellow) means you'll have quite-soft finished product
(dark yellow/brown) means you'll have soggy mush, use these for banana bread, they are no good here.
Stove of some sort, gas preferable -- see notes.
Heat-proof tools - something that won't melt. spatula/spoons/scoops
Cutlery close at hand
Good knives are handy
Notes on your stove choice: I used gas because its a dream to cook with -- heat is instant, even, and when lighting your end product on fire, it's safer to have the flame ready to go -- rather than trying to use a lighter and singing your knucle hairs.