in a large saucepan
. Stir in the brown sugar and 1/2 teaspoon cinnamon. Add the bananas
and cook them in the syrup until they just begin to caramelize
, but are not falling apart, about 2 minutes. Remove the pan from the heat and carefully add the banana liqueur
and the rum
. Place the pan back on the heat. Using a long-handled lighter, ignite the pan contents. Stand back as you ignite the pan, the flames may be quite high. Sprinkle cinnamon
into the flames, if desired. Shake the pan until flame dies, constantly basting the bananas with the sauce. Place 2 scoops of ice cream
in each bowl. Divide bananas and sauce evenly over ice cream.