My uncle made this retro classic for my graduation party and the whole neighborhood asked for his secret.

To mimic the restaurant-style tableside version even more, you can add 1 teaspoon of vanilla extract and a pinch of ground cinnamon along with the rum and butter (this technically adds ingredients, but they’re optional flavor boosters if you’re not strictly limiting yourself to four). A splash of banana liqueur in place of some of the rum will intensify the banana flavor. If you don’t cook with alcohol, substitute apple juice, pineapple juice, or orange juice for the rum; the flavor will be fruitier and less boozy but still rich and caramel-like.

For a salted caramel twist, sprinkle in 1/4 to 1/2 teaspoon of kosher salt once the syrup is smooth. You can also stir in a handful of toasted pecans or walnuts just before serving for crunch. For a slightly lighter dessert, pair the bananas with frozen yogurt or Greek yogurt instead of ice cream.

Food safety and practicality tips: Use firm, just-ripe bananas so they don’t fully disintegrate; very overripe bananas will become mushy and can turn the sauce grainy. Because this recipe contains butter, avoid leaving it at room temperature for more than 2 hours; if your kitchen is very warm or the party runs long, keep the slow cooker on WARM (not OFF) and refrigerate leftovers promptly once you’re done serving.

Reheat leftovers gently in the microwave or on LOW in the slow cooker until just warmed through; boiling can cause the sauce to separate. Never add rum to an open flame; the slow cooker method avoids flambéing entirely, which is safer for home cooks and especially useful during busy gatherings.