I'm assuming it's the same thing Lise. It goes by many names. I usually cut the bananas in half and split them length-ways. Saute in a little butter (when the pan is hot enough to make the butter bubble lightly) Toss in a couple tablespoons of brown sugar. Move them around in the pan gently as they break easy. (you're just basically heating them through) Throw in your rum and 'shake' your pan to distribute the rum into your glorious buttery brown sugar.
If you have a gas stove, tip your pan until the liquid comes near to the top rim of the pan.....it will ignite automatically. If you have an electric range....a match will suffice. (long fireplace matches work too, if you're nervous.....but I just use a regular match)
Serve with a dollop of vanilla ice-cream or whipped cream.
*sometimes a drop or two of hazelnut extract is nice in there too.
