Prepare the Bananas:

• Peel the bananas and cut them in half lengthwise. ​

Make the Sauce:

• In a large skillet over medium heat, melt the butter.

• Stir in the brown sugar and cinnamon until the sugar dissolves and the mixture becomes bubbly.​

Cook the Bananas:

• Add the banana halves to the skillet, spooning the sauce over them.

• Cook for 2-3 minutes until the bananas are tender.​

Flambé:

• Remove the skillet from heat.

• Add the banana liqueur and dark rum.

• Carefully ignite the alcohol with a long lighter or match.

• Allow the flames to subside naturally.​

Serve:

• Place a scoop of vanilla ice cream in each serving dish.

• Top with the warm bananas and sauce.