1/2 stick butter, cut into sm. pieces
1/4 c. firmly packed light brown sugar
1/2 tsp. ground cinnamon
4 firm, ripe bananas, peeled and cut in half lengthwise
1 tbsp. lemon juice
1 pt. very hard vanilla ice cream
2 tbsp. banana or orange liqueur
1/2 c. dark rum

Melt the butter in a 12-inch skillet over moderate heat, then stir in the sugar and cinnamon. When the mixture is bubbly, add the bananas and lemon juice. Cook for 3 or 4 minutes, spooning the syrup over the bananas. The bananas should not overcook and become mushy.