1 12 oz jar caramel ice cream topping
2 TBSP rum, or use 1/2 to 1 tsp vanilla or rum flavoring and 1 ½ TBSP of water
1/4 tsp cinnamon
4 medium bananas, ripe but firm
vanilla ice cream
In a large skillet over medium-low heat, combine ice cream topping, rum, and cinnamon. Cut bananas in half lengthwise then cut in thirds again crosswise. Add the bananas to the caramel mixture; heat through. Spoon bananas into dessert dishes; top each serving with a generous scoop of ice cream then spoon warm caramel-rum sauce over the ice cream.