Place a 12-inch saute pan over medium heat. Butter each side of the pound cake slices with 1 1/2 teaspoons of the room temperature butter. Once the pan is hot, place the pound cake
slices in the pan, and saute for 1 minute per side. Remove each cake slice to 1 of 4 plates. Wipe out the pan, and return it to the stove. Increase the heat to medium-high and allow the pan to get hot for a minute. Add 2 tablespoons of the cold butter to the pan, when the butter
has melted, add the bananas to the pan and saute, stirring often for 1 minute. Add the brown sugar
to the pan as well as the cinnamon, nutmeg
, vanilla extract and the salt. Continue to cook the bananas for an additional minute, and remove the pan from the heat. Add the rum
, ignite with a long kitchen match and let burn until the flame subsides. Return the pan to the stove. Cook the bananas
for another 30 seconds before removing them from the heat. Swirl the remaining tablespoon of cold butter into the banana mixture.
To serve, place a scoop of ice cream on top of each slice of sauteed
pound cake, and top with equal portions of the flambeed bananas. Garnish
leaves and serve immediately.