Melt butter in a large skillet. Add brown sugar then stir until incorporated.

Add bananas, salt and vanilla then cook 3–5 minutes on one side until the bananas have developed a brown crust.

Flip slices over then cook for 1–2 more minutes. Remove pan from heat then add rum. Return to heat then bring back to a simmer.

Ignite rum with a long match. If using a gas burner, tip the pan toward the flame. Continue to cook until the flames die out. Use immediately.