1 bottle (12.5 oz.) caramel topping
2 tbsp. light or dark rum (or 2 tbsp. water, 1/2 tsp. rum flavoring)
1/4 tsp. ground cinnamon
4 firm med. bananas
Vanilla ice cream

Stir topping, rum and cinnamon in 12 inch skillet. Quarter bananas by cutting in half lengthwise and crosswise. Cut again in half lengthwise to form 8 pieces per banana. Add bananas to topping mixture and heat thoroughly. Spoon bananas into 4 dessert dishes and top each serving with scoop of ice cream. Spoon hot sauce over ice cream. Serves 4.