Place ice cream in individual serving dishes.

Freeze the ice cream until ready to serve.

In a large skillet, melt butter over medium heat.

Add brown sugar to the melted butter and cook, stirring continuously, until it forms a thick paste.

Stir in the banana liqueur and vanilla extract.

Cook for 3 minutes, stirring well, until the mixture is heated through.

Add the quartered bananas to the skillet.

Cook the bananas, basting them with the butter mixture, until they are coated and hot, about 2 minutes.

Pour the light rum over the bananas.

Carefully ignite the rum with a match or lighter.

Sprinkle the ground cinnamon over the flaming bananas.

Gently shake the pan until the flames go out, about 3 minutes.

Spoon the bananas and sauce over the individual servings of ice cream.

Serve immediately.