For the bananas:

• Melt the 2 tablespoons of butter in a nonstick pan over medium low heat.
• While the butter melts, peel the bananas and cut each into thirds. Cut each third lengthwise into 3 planks.
• Place the banana planks into the butter carefully, then sprinkle over the 2 tablespoons of brown sugar.
• Cook the bananas until they just begin to color, about 2 minutes. Turn the bananas over, then cook on the other side for another 2 minutes.
• Turn your stove’s fan on, then pour over the rum.
• Carefully tilt the pan so that the liquid pools at the side of the pan, then use a long match or BBQ lighter to ignite the alcohol.
• Set the pan flat, then gently swirl the bananas and sugar in the pan together until the flames burn off.
• Set aside the bananas to cool while you prepare the blondie batter.

For the blondies:

• Preheat the oven to 350F (180 C).
• Lightly spray an 8″x8″ pan with cooking spray, then cut a piece of parchment to line the bottom and sides of one side. Spray over the top of this piece of parchment, then cut another one to go across the remaining 2 sides of the pan.
• Melt the butter over low heat in a small pan until the foam starts to subside and there are brown flecks in the bottom of the pan. On low heat, this will take about 10 minutes.
• While the butter is browning, fill the bottom of a double boiler with about 1″ of water, then bring it to a boil.
• Use a whisk to mix the sugars, baking powder, salt, whole egg and the egg yolk in the top of a double boiler.
• Lower the water to simmer, then set the top pot over the water, stirring constantly for about 4 minutes. In this time, the mixture will get thinner, paler, and all of the sugar will dissolve.
• Once the butter has browned, set it in a bowl to cool slightly.
• Whisk the egg/sugar mix into the butter. If it splits, keep whisking. As it cools, it will come back together.
• Allow the butter mix to cool until it’s thick and no longer warm to the touch. It will be noticeably thicker and glossy.
• Fold in the flour, chocolate chunks and nuts with a baking spatula until the flour disappears.
• Smooth the mixture in the pan.
• Transfer the bananas to the top of the batter, laying slices in one layer. Pour over all the caramel in the pan.
• Bake for 25-27 minutes until the edges are browning and the middle is just barely no longer jiggling.
• Allow the blondies to cool completely before cutting.
• Bars are best the day they are made, but you can store leftovers in the fridge for up to 3 days.