Slice the bananas in half. Then slice each halved banana lengthwise. Set aside.
Melt the butter in a small mid-sized deep skillet pan over medium heat. Stir in the sugar and cinnamon.
Mix this and heat until the sugar dissolves. Stir in the banana liqueur and add the bananas. [Substitute rum if banana liqueur is not available]
Saut for a minute, then turn the banana pieces over for another minute. The pieces will become soft and lightly browned.
Remove the pan to a countertop (or table-side). Carefully add the rum and swirl with a spoon.
Using a long-reach lighter, ignite the ingredients. Do not disturb the pan. [Hoo-hah moment] The flame will go out fairly quickly (10-15 seconds).
Return the pan to the heat, warm for 1-2 minutes while attending to the ice cream. Spoon the sauce with the banana pieces next to the ice cream and serve immediately.
