Melt the butter in a heavy saute pan with the brown sugar.
Cook over low heat until the butter and sugar come together and form a smooth caramel.
Add the spices and the banana liqueur and cook for another minute or two. (Pro tip: add the liquor away from the heat. Never pour liquor near an open flame.)
Add bananas and cook to heat through while basting with caramel.
Add the rum with the pan away from heat.
If cooking on a gas flame, ignite the rum by tipping the pan. If you are on an electric stove, use a long match or grill lighter.
Cook until the flames die out and serve immediately with ice cream.