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1
Peel the bananas and cut in half first lengthways and then widthways, so each banana is in four pieces.
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2
(If you are using fairly small bananas, simply cut in half lengthways.)
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3
Take the ice cream out of the freezer so it can soften for a few minutes.
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4
Melt the butter with the sugar and cinnamon in a large non-stick frying pan over a low heat, stirring regularly with a wooden spoon until the sugar almost completely dissolves and looks shiny and is no longer gritty.
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5
Stir in the banana liqueur until the sauce becomes deeply golden brown and smooth.
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6
Place the bananas on top of the sauce and increase the heat to medium-high.
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7
Cook the bananas for a couple of minutes on each side in the bubbling sauce, turning carefully halfway through the cooking time and spooning the sauce over every now and then.
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8
They need to be softened but not too mushy.
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9
Use a wooden spoon and a spatula to help turn them.
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10
Add the rum and swirl around the pan for a few seconds.
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11
If you are feeling brave, quickly light the rum and stand well back until the flames subside.
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12
Simmer for a few seconds more, stirring, and remove from the heat.
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13
Scoop the ice cream into four bowls, or deep sided plates, and spoon the bananas and sauce around it.
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14
Serve immediately.
