DirectionsScoop the ice cream into chilled bowls and set aside in the refrigerator.
In a large saute pan, over medium-high heat, stir the butter and sugar to form smooth syrup.
Add the bananas and baste for 1 minute.
Carefully pour in the rum.
If it does not burst into flames spontaneously, ignite with a match.
Gently swirl the pan and baste the bananas until the flames die out.
Place 3 quarters of a banana around each ice cream scoop and spoon sauce over top.
Serve at once.