¼ cup (½ stick) unsalted butter
1 cup brown sugar
¼ teaspoon cinnamon
¼ cup banana liqueur
4 bananas; cut on a 1" bias, diagonally
½ cup dark rum
4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a skillet.
Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the bananas sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, ignite the rum with a long match or long stick lighter.
Once the flames die out lift banana pieces out with a spoon and place evenly over ice cream.
Spoon remaining sauce over ice cream portions and serve immediately.