Makes 4, with 25mg in each serving
¼ cup butter (½ stick)
2 tsp Azuca CBD sugar or 4 Azuca CBD sugar stick packs
1 cup brown sugar
½ tsp cinnamon
¼ cup banana liqueur
4 ripe, but firm bananas cut in half lengthwise, then cut in half again.
¼ cup dark rum
4 scoops vanilla ice cream
In cast iron skillet or flambé pan, melt butter with brown sugar, Azuca CBD sugar and cinnamon over low heat.
Stir until sugar is dissolved.
Stir in banana liqueur.
Place bananas in melted butter mixture, cut side down. When bananas a lightly browned on one side, flip over and brown on the other side.
Carefully pour in rum.
Continue to cook until rum is hot. Tip the skillet slightly to pool the rum, and with a long match carefully light rum on fire. Straighten skillet.
When flame goes out, place 4 sections of banana on a scoop of vanilla ice cream and spoon a quarter of the sauce on top.
Repeat on the other 3 scoops. Serve immediately.