Step 1

In a large saucepan or skillet, heat butter, sugar, and cinnamon over medium-high heat. Cook, stirring often until butter is melted and mixture is bubbly, about 4 minutes.

Step 2

Add bananas. Cook, gently stirring often, until tender, about 4 minutes.

Step 3

Add the rum and remove from heat. Using a long lighter or long match, carefully ignite rum, swirling pan constantly, until flames die out, about 30 seconds. (If you feel unsafe doing this step, simply add the rum and continue cooking for about 1 minute before removing it from the heat.)

Step 4

Serve immediately over ice cream.