12 sm. scoops vanilla ice cream
1/4 c. (1/2 stick) butter
1 c. packed brown sugar
1/4 c. banana liqueur
1/2 tsp. ground cinnamon
4 ripe bananas
1/4 c. rum

1. Place 3 scoops ice cream on plates. Keep frozen until ready to serve.

2. In skillet, melt butter. Stir in sugar, banana liqueur and cinnamon. Cook, stirring occasionally, until sugar dissolves.

3. Add bananas to sugar mixture in skillet; saute until bananas are softened and slightly browned.

4. Pour rum into skillet (do not over-heat or rum will evaporate). When flames subside, place 4 banana slices over ice cream, then ladle hot sauce over top. Serve immediately.