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Combine the butter, sugar, and cinnamon in a flambe pan or
skillet. Place the pan over low heat on top of stove, and cook,
stirring, until the sugar dissolves. Stir in the banana liqueur, then
place the bananas in the pan. When the bananas sections soften
and begin to brown, carefully add the rum.
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Continue to cook the sauce until the rum is hot, then tip the pan
slightly to ignite the rum. When the flames subside, lift the
bananas out of the pan and place four pieces over each portion of
ice cream. Generously spoon warm sauce over the top of the ice
cream and serve immediately.
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