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1
Place the butter, sugar, cinnamon, and salt in a large frying pan over medium-high heat.
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2
Cook, stirring constantly, until a bubbly and slightly thickened caramel forms, about 3 minutes.
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3
Add the bananas, cut side down, in a single layer (try to keep them from touching).
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4
Cook until the bottoms are coated with caramel, about 1 minute.
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5
(Dont overcook or the bananas will get mushy.)
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6
Using two forks or a spatula, carefully flip the bananas over.
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7
Remove the pan from the heat, add the rum, and let it sit a few seconds so the rum warms up.
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8
(Note: You are about to light the rum on fire, so make sure nothing is hanging over the stove, and use caution!)
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9
If youre using a gas stove, place the pan back on the burner over medium heat and slightly tip it so the burner flames ignite the alcohol.
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10
(Dont actually let the alcohol touch the flame, and dont pour it out of the pan.)
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11
If youre using an electric stove, light a match or grill lighter and lower the flame toward the rum in the pan until it ignites.
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12
Remove the pan from the stove and let the flames burn off, about 1 to 2 minutes.
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13
Arrange the bananas on a serving dish, pour the sauce over them, and top with vanilla ice cream if desired.
