Bananas Foster

Peel 2 moderately ripe bananas, halve them lengthwise, then cut each half once crosswise.

Keep the pieces similar in size so the cut sides sit flat in the pan and caramelize evenly without breaking.

Divide 2 cups vanilla ice cream between two serving bowls and keep them cold while the sauce cooks.

Having the bowls ready matters because the hot caramel thickens quickly once it leaves the pan.

Set a skillet over medium heat and melt 2 tablespoons butter.

When the foam settles, add 3 tablespoons brown sugar and stir for 1-2 minutes until the sugar dissolves into a thick, bubbling sauce.

Stir in 0.5 teaspoon ground cinnamon and lower the heat to low.

Cook gently, stirring, until the sauce looks glossy and no longer grainy, avoiding high heat so the sugar does not turn bitter.

Place the bananas cut-side down in the caramel and cook for 1.5-2 minutes.

Turn carefully with a spoon or spatula, cook 1 minute more, then drizzle 1 teaspoon lemon juice around the edge of the pan.

Turn off the heat when the bananas have a glossy coating but still hold their shape.

Place them over the cold ice cream while hot, spoon the remaining sauce over the top, and serve immediately.