Instructions

• Prepare the grill for direct cooking over medium heat (180°C to 230°C).
• Cut each banana in half lengthwise and leave the skins attached (they will help the bananas hold their shape on the grill). Brush the cut side of each banana half with the melted butter.
• Brush the cooking grates clean. Grill the bananas over direct medium heat, with the lid open, until warmed and well marked but not too soft, 2 to 3 minutes, without turning. Remove from the grill. Allow the bananas to cool until they are easy to handle. Peel the bananas, cut them into quarters and set aside.
  Brush the cooking grates clean. Grill the bananas over medium heat, with the lid open, until warmed and well marked but not too soft, 2 to 3 minutes, without turning. Remove from the grill. Allow the bananas to cool until they are easy to handle. Peel the bananas, cut them into quarters and set aside.
• In a large skillet over medium–high heat on the stove, melt the 115 grams of butter. Add the brown sugar, cinnamon and nutmeg, and cook, stirring constantly, until it bubbles, about 2 minutes. Stir in the rum and banana liqueur. Allow the liquid to warm for a few seconds and then carefully ignite the rum with a long match or multipurpose lighter. Let the flames die down. (If they do not extinguish on their own, cover the skillet tightly with its lid.) Add the banana quarters and cook over medium heat for 2 to 3 minutes or until the bananas curl slightly. Spoon the banana mixture over ice cream and serve immediately.