From On Cooking:

Yield: 4 Servings
Method: Sautéing

Whole butter                                2 oz.               60 g
Brown sugar                                8 oz.               225 g
Cinnamon, ground                        ½ tsp.             3 g
Banana liqueur                             2 fl. oz.           60 ml
Bananas, cut into quarter              4                    4
White rum                                   2 fl. oz.           60 ml
Vanilla ice cream                         4 scoops         4 scoops

1. Combine the butter, sugar and cinnamon in a sauté or flambé pan.  Cook over low heat, stirring until the sugar dissolves.
2. Stir in the banana liqueur, then place the bananas in the pan.  When the bananas soften and begin to brown, carefully add the rum.
3. Continue to cook 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.  Spoon the warm sauce over the ice cream and serve immediately.