4 ripe bananas, peeled and halved lengthwise
1/2 cup unsalted butter
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 cup banana liqueur
Vanilla ice cream, for serving
Melt the butter in a large skillet over medium heat
Stir in the brown sugar, cinnamon, and salt
Cook until the sugar dissolves and the sauce is smooth
Add the banana liqueur and stir to combine
Add the bananas and cook for 1 to 2 minutes per side
Carefully add the rum and vanilla extract
Cook briefly until warmed through and the sauce thickens slightly
Serve immediately over vanilla ice cream