Melt butter in a flat chafing dish or skillet. Add brown sugar and stir until sugar is melted. Add bananas and saute until tender, about 3 minutes on each side. Sprinkle with cinnamon.
Pour banana liqueur and rum over bananas, shake pan to distribute the liquid and flame. Baste bananas with the flaming sauce until flames die out. Serve immediately over ice cream.
Recipe courtesy of Bobby Flay