Melt butter in skillet or chafing dish. Add sugar and cinnamon. Cook over medium heat until bubbly. Add bananas; heat for 3-4 minutes, basting constantly with syrup. Combine liqueur and rum in a small long-handled pan; heat just until warm. Ignite with a long match, and pour over bananas. Baste bananas with sauce until flames die down. Serve immediately over ice cream. |