directions

Heat a large sauté pan over medium high heat. Melt the butter and brown sugar. Stirring constantly. Pour in liquor and flambé off the heat using a match. Let the alcohol cook out until the flame dies. Fold in bananas and the cinnamon. Remove from heat and let cool. In a blender, add ice cream and banana mixture and puree till smooth. Serve in glassware with one tablespoon of dark rum as a floater. Can add a dollop of whipped cream sprinkled with cinnamon and a slice of banana on the rim for garnish.