1. In a large skillet, heat butter, brown sugar, cinnamon, and salt over medium heat, stirring until sugar dissolves, about 3 minutes. Raise heat to medium-high. As soon as the mixture starts to bubble, add bananas in a single layer. Cook, turning bananas once, for 2 minutes.
2. Carefully pour in vanilla and rum. Reduce heat to medium and very carefully, using a long match or grill lighter held just over the liquid in the skillet, ignite the rum to flambe. Cook until flame goes out, about 1 minute. Remove from heat.
3. Divide ice cream among 8 small bowls. Top each with bananas and rum sauce and serve.
Source: Hannaford fresh Magazine, January - February 2015