Step 1

Quarter the bananas by cutting them in half once lengthwise, then once again crosswise. In a large skillet over medium-high heat, combine the butter, brown sugar, and cinnamon, and cook, whisking frequently, until the butter is melted and the sugar is fully incorporated, 4–6 minutes. Add the banana liqueur and bananas, and cook, stirring gently, until the bananas are softened and slightly caramelized, 4–6 minutes more. Add the rum, then carefully light with a long match or lighter to flambé, shaking gently until the flame dies down. Divide the bananas and their sauce among individual bowls and serve hot, with vanilla ice cream.