12 sm. scoops vanilla ice cream
1/4 c. 91/2 stick) butter
1 c. firmly packed light brown sugar
1/4 c. banana liqueur
1/2 tsp. ground cinnamon
4 ripe bananas, cut in half lengthwise, then crosswise
1/4 c. rum

1. Place 3 scoops ice cream on each of 4 heat-proof dessert plates. Keep frozen until ready to serve.

2. In medium-size skillet, melt butter over medium heat. Stir 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; cook until you can see vapors rise (do not over heat or rum will evaporate). Tip pan slightly so flame from burner ignites rum or ignite with match. When flames subside, place 4 banana slices over scoops of ice cream on each dessert plate, then ladle hot sauce over top. Serve immediately.