Heat a large skillet over medium heat. Add the butter and let it melt until it’s giggly and foamy.

Stir in the brown sugar, a pinch of salt, and cinnamon if using. Let it bubble for about a minute, until it smells like caramel heaven.

Place the banana halves in the pan, cut side down. Cook 1–2 minutes, then flip carefully and cook another 1–2 minutes until they’re golden and just tender.

If you’re using rum, pour it in now and tilt the pan slightly to ignite safely (or skip the flame and just simmer). Let the alcohol cook off for 1–2 minutes, leaving a lush, syrupy glaze.

Stir in the vanilla extract and then slowly whisk in the heavy cream. Let everything simmer for another minute or two, until the sauce thickens a bit.

Remove from heat. Spoon warm banana and sauce over scoops of ice cream. Serve immediately.