Combine the butter, sugar, and
cinnamon in a flambé pan or skillet. Place the pan over low heat on top of the
stove (if you don't have a gas stove, you can use an alcohol burner). Cook,
stirring, until the sugar dissolves. Stir in the banana liqueur, then place
the bananas in the pan. When the banana sections soften and begin to brown,
carefully add the rum.
Continue to cook the sauce until the rum is
hot, then tip the pan slightly to ignite the rum. When the flames subside,
life the bananas out of the pan and place four pieces over each portion of ice
cream. Generously spoon warm sauce over the top of the ice cream and serve
Oops, I'll have to make it
again soon so I can take a picture!