Melt butter in a flambee pan or attractive skillet. Add sugar, cinnamon, banana liqueur and stir to mix. Heat for a few minutes; place banana quarters in sauce and sauté until soft and slightly browned.
Add rum and allow to heat. Ignite (It's easy to ignite if you tilt the pan and touch the flame to the edge). Allow sauce to flame until it dies out, tipping pan in circular motion to prolong flaming.
Place ice cream in individual bowls. Cover with four pieces of banana. Spoon hot sauce over top and serve immediately.