1 banana, peeled, halved crosswise, then lengthwise
1 tablespoon granulated sugar
⅓ tablespoon unsalted butter
1 teaspoon rum
Distribute sugar evenly in the pan and arrange banana slices on top, cut-side down.
Caramelize over low heat until sugar is browned. Continue to cook, tilting the pan away from heat every so often, until bananas are browned evenly, about 5 minutes.
Add butter into the pan and swirl to coat the bananas evenly, watching carefully to avoid burning.
Once the bottoms of bananas are golden brown, drizzle rum and turn off heat. Flip onto a plate and serve warm over yogurt, oatmeal, or pancakes.
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