Ingredients:
• 1/2 cup dark brown sugar
• 2 tbsp. unsalted butter
• 1/4 tbsp. ground cinnamon
• 2 tbsp. creme de banana liqueur
• 2 bananas, peeled and halved lengthwise, then crosswise
• 2 tbsp. white rum
• 2 scoops vanilla ice cream

Put sugar, butter and cinnamon into a medium heavy bottomed skillet and heat over medium low heat, stirring often with a wooden spoon until sugar and butter melt and sauce becomes smooth, 3 to 4 minutes. Add banana liqueur and stir well.

Add banana, cut side down to skillet and cook, spooning sauce over them frequently until bananas begin to soften and edges begin to brown, about 10 minutes. Gently turn bananas and cook on second side for 1 minute more.

Add rum and heat for 5 seconds, then carefully ignite sauce with a kitchen match. When flames die out, remove skillet from heat.

Divide the bananas into 2 bowls, add a scoop of ice cream to each dish. Spoon sauce over ice cream and bananas.