Here is the recipe from a John Folse cookbook. John Folse is a famous chef from Louisiana and has several cookbooks (more like encyclopedias). If you don't know about them, you should check them out. They also make great gifts.
1/2 pound butter
1 cup brown sugar
1/2 tsp cinnamon
1/4 cup banana liqueur
1/4 cup dark rum
Cut bananas in half lengthwise then dice into 1-inch cubes. In a heavy-bottomed saute pan, melt butter over medium-high. Stir in sugar and cinnamon. Whisk until sugar dissolves and sauce is bubbly. Blend in bananas and banana liqueur. Saute until softened. Remove pan from flame (by the way, this is a very important step because you could literally light yourself on fire if you don't remove pan first). Add rum then carefully return pot to heat because rum will ignite. Stir constantly. When flames subside, remove heat and serve as a topping over vanilla ice cream or cheesecake.
As I said earlier, we did not have any ice cream, yet we still enjoyed it!