1/4 Cup (1/2 stick) butter
1 Cup brown sugar
1/2 tsp Cinnamon
1/4 Cup Banana Liqueur
1/4 Cup dark rum
4 scoops Vanilla Ice Cream
4 bananas, cut in half, lengthwise, then halved
Combine the butter, sugar and cinnamon in a skillet over low heat and cook, stirring until the sugar dissolves.
Add the banana liqueur to the mixture, then add the sliced bananas to the pan. When the banana begins to soften and brown, carefully add the rum. Continue cooking the sauce until the rum is hot, then tip the pan slightly and ignite the rum.
When the flames subside, lift the bananas from the pan and place four pieces over each scoop of ice cream. Generously spoon warm sauce over the ice cream and serve immediately.