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1. In a large skillet melt butter; stir in brown sugar until melted. Add bananas; cook and gently stir over medium heat about 2 minutes or until heated through. Sprinkle with cinnamon. Stir in creme de cacao.
2. In a saucepan heat rum until it almost simmers. Ignite rum with a long match (see photo, below). Pour over bananas; stir gently to coat. Spoon sauce over ice cream; serve immediately.
3. Makes 4 servings.