Yield: 4 servings
Heat butter and brown sugar in large skillet over medium heat until melted. Add bananas; cook and stir about 2 minutes or until heated through. Sprinkle with cinnamon. Stir in creme de cacao or banana liqueur. Heat rum in small saucepan over low heat until it almost simmers. Carefully ignite rum; pour over bananas. Serve immediately with ice cream.
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