1. In a large skillet, cook the butter and brown sugar over medium-high heat, stirring until the butter melts. Add the bananas and gently turn to coat. Once the sauce begins to bubble, add the bourbon. 2. Using a long match or igniter, light the mixture. Cook until the flames subside. Alternatively, simmer the bourbon, stirring frequently, until the sauce thickens to the consistency of honey, about 2 minutes. 3. Divide the cake among the serving dishes and drizzle with some of the bourbon sauce. Top with the ice cream, then the bananas and remaining sauce. Serve immediately.
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