Keep this dessert away from open flame

A long time ago, I used to entertain myself...and, later, my children, by making Bananas Foster. A great sweet treat that you catch on fire before you eat it...with ice cream. Fire, fruit and ice cream. Combine the three and you can have a lot of fun.
What could be better than any food...flambéed...an d served with ice cream?
The dish was created in 1951 by Paul Blangé at Brennan's Restaurant in New Orleans, Louisiana. It was named for Richard Foster, a friend of Owen Brennan's who was then New Orleans Crime Commission chairman.
These days, I have cut back on flaming alcohol in the kitchen, though Steve's brother Jeff sells and services fire extinguishers. I have found a way to make a tasty treat almost as good as the original, but without the fire. Because I'm trying to lose weight, I also left out the ice cream. (Hey, every little bit I can cut back helps a little.)

Flameless Bananas Foster

1/2 sheet of Puff Pastry
1/4 cup of margarine or butter

1 cup brown sugar
1/2 teaspoon cinnamon
1 banana, sliced diagonally
2 tablespoons dark rum or 1 teaspoon rum flavoring

• Preheat the oven to 400 degrees.
• Spray the bottom of a pan with oil and roll out the Puff Pastry.
• Spread the butter over the pastry. Mix the sugar and cinnamon and sprinkle it over the butter.
• Arrange the bananas on the top and sprinkle with the rum.
• Bake for 18 to 22 minutes.
• When it's done, there will be a bit of  caramel sauce on the bottom of the pan. Remove the pastry from the pan and drizzle with the sauce.
• Do not catch this on fire. It will taste awful.

Vegetarian.