One of my favorite recipes these days is making a good bananas foster dessert. Everyone I know enjoys it, to some extent, so it's a go-to dessert, for me.

One of my concerns, however, is that since the recipe calls for rum and banana liqueur, I can't (or at least I choose not to) serve it to anyone too young. I'm not so concerned with the legal age limit as with serving it to very young children, like a nephew under 10 years old. The idea is to burn off the alcohol, but I assume there is still some that remains in the dish after it is served.

So what I'm wondering is, what are some good alternatives to alcohol in common dishes? I obviously won't get the same "flambe" presentation from the bananas foster, but it seems like a small tradeoff when considering I'll be able to serve it to more people. (I wouldn't make the dessert for my sister, if her son couldn't eat it too)

EDIT: Not to take away from any answers, but I did find a website detailing some [common alcohol substitutions](http://homecooking.about.com/library/archive/blalcohol6.htm)