1/3 c. firmly packed light brown sugar
1 tsp. ground cinnamon
1/4 c. unsalted butter
1/2 c. creme de banana liqueur
1/2 c. dark rum
4 bananas, halved lengthwise
4 scoops vanilla ice cream

In small bowl, combine brown sugar and cinnamon with fork; set aside. In 12 inch skillet, melt butter over medium heat. Add sugar and cinnamon mixture; stir until sugar melts. Pour in banana liqueur and 1/4 cup rum. Cook, stirring until thickened and syrupy (about 5 minutes). Add bananas and lightly coat with syrup. Add remaining rum. Swirl pan and ignite rum. Quickly swirl pan. Cook, basting bananas with syrup, until flame goes out. Remove from heat. Place two banana halves side by side on each of four plates. Scoop on rice cream and drizzle with sauce. Serve immediately. Makes four servings.