This is an impressive dessert to make for company. Be careful when lighting the rum! The flames will subside in about 10 seconds.
1/4 cup butter, unsalted
3/4 cup brown sugar, packed
1/4 cup banana liqueur (crème de banana)
3/4 teaspoon ground cinnamon
1/4 cup dark rum - 80 proof or higher
Peel bananas and cut in half lengthwise. Then cut in half (each banana should be four pieces).
Melt butter in a large skillet over medium heat, then stir in brown sugar, banana liqueur and cinnamon. Bring to a simmer and cook for 2 minutes.
Add bananas and cook another 4 minutes or until bananas are tender.
IMPORTANT: Remove pan from heat, add rum and light the rum with a long lighter or match. When the flames subside, serve over your favorite vanilla ice cream and drizzle sauce over the top.
Rum raisin ice cream would be good with this too.