Optional pre-freezing of ice cream scoops: to make the final assembly of the dessert quicker, you may pre-freeze scoops of ice cream. Line a baking sheet with parchment paper. Form 4-8 large scoops of ice cream and place onto the prepared baking sheet ensuring they do not touch each other. Lightly cover with plastic wrap. Place in the freezer overnight. When it’s time to serve, add the scoops to the serving bowl or plate just before topping with the cooked bananas.

In large skillet or flambé pan over medium heat, melt the butter and add the cinnamon and sugar. Stir to begin to dissolve the brown sugar.

Lower the heat to medium-low and carefully pour in the banana liqueur, quickly stirring to mix into the sugar mixture in the pan. This should dissolve the remaining sugar.

Add the bananas in a single layer. Cook for 30 seconds on one side and gently flip over to cook on the opposite side. As they begin to soften slightly and become a more golden color, carefully pour in the rum.

Note: clear the area around the burner of anything flammable and have a large pot lid ready to extinguish the flame if needed before proceeding. Cautiously hold a long fireplace match or a grill starter next to the edge of the cooking mixture. This will cause the rum to ignite into a flame. Allow the mixture to continue to cook undisturbed until the flame dies out (1 minute usually).

Flambé note: Flambeing at home with a large skillet and this amount of alcohol does not produce the large, orange blaze that one seeing in restaurant flambeing. If you look closely you below will see a blue S shape above these bananas; that was as massive as the flame got! The flame can be somewhat transparent so caution should be applied nonetheless.

Add the prepared ice cream (or scoop to the serving dishes is scoops were not pre-frozen) to serving dishes (1-2 scoops per serving) and top with three slices of banana and a drizzle of the caramelized rum sauce! Serve immediately.