Flambéed bananas in creamy sauce

Ingredients:

• 3 ripe bananas, peeled (cut in half lengthwise, then in half crosswise)
• 1 orange
• 2 tablespoons unsalted butter
• 3 tablespoons firmly packed light brown sugar
• 1 teaspoon vanilla paste
• 1/4 cup orange liqueur or brandy
• Coarse salt
• 0.5 cups dark rum
• Whipped cream, for serving

Preparation:

1. Use a vegetable peeler to peel off 4 strips of orange zest. Squeeze out the orange juice and strain.
2. In a large skillet over medium heat, melt the butter with the sugar, orange zest, and vanilla extract. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from heat and stir in the liqueur, orange juice, and a pinch of coarse salt.
3. Return the pan to medium heat, add the bananas, cut-side down, and cook until golden brown, 1-2 minutes. Remove from heat and divide among plates.
4. Add the rum to the pan and return to medium heat. Bring to a boil without stirring, then reduce the heat. Cook until the sauce thickens slightly, about 4 minutes. Pour the sauce over the bananas. Garnish with whipped cream, if using, and glazed orange zest.