2/3 c. packed brown sugar
1/2 c. butter
1 tsp. ground cinnamon
4 firm bananas
1/3 c. rum, brandy or orange flavored liqueur
1 qt. vanilla ice cream

Heat brown sugar, butter and cinnamon in chafing dish or skillet until sugar and butter are melted. Cook over medium high heat, stirring occasionally until golden brown, about 3 minutes. Cut bananas diagonally into 1/2" slices; add to syrup and heat through, carefully turning slices to coat. Heat rum in small long handled pan just until warm; ignite and pour flaming rum over bananas, stir; spoon over each serving of ice cream. 6 to 8 servings.