2 bananas, peeled
1 tbsp fresh lemon juice
2 tbsp unsalted butter
1⁄4 cup dark brown sugar
1⁄8 tsp ground cinnamon
2 tbsp banana liqueur
1⁄4 cup white rum
2½ cups vanilla ice cream
Slice the bananas in half lengthwise and brush with the lemon juice. Melt the butter with the sugar in a flat chafing dish or 10-inch skillet. Add the bananas and sauté until just tender. Sprinkle with the cinnamon.
Remove from the heat and add liqueur and rum. Carefully ignite with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out.
Divide the ice cream among four dishes. Top each one with a banana half and some of the sauce. Serve immediately.
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