Slice bananas into thirds lengthwise and then halve the slices.

Melt butter in a skillet over medium heat.

Add brown sugar and optional cinnamon to the skillet.

Stir until the sugar melts and forms a thick paste.

Add vanilla extract and banana liqueur.

Stir well to combine all ingredients.

Cook for approximately 3 minutes.

Add sliced bananas to the skillet.

Cook over medium heat, basting the bananas with the sauce.

Cook bananas for about 5 minutes, until softened.

Heat rum in a separate metal cup.

Carefully ignite the rum with a long match or lighter.

Pour the flaming rum over the bananas in the skillet.

Stir the bananas and sauce to blend thoroughly.

Serve the bananas and sauce over vanilla ice cream immediately.