Instructions
Heat unsalted butter in a large skillet (stainless steel, 10-inch) over medium-high heat until melted. Stir in brown sugar, cinnamon, ground ginger, and ground clove. Cook, stirring constantly, until bubbling, thickened, and fragrant, about 3 minutes.
Add bananas (ripe but firm, sliced into 1/2-inch coins) and cook, tossing occasionally, until lightly browned and caramelised, about 3 minutes.
Carefully add vanilla extract and spiced rum, then tip the pan forwards toward the flame to ignite the rum. Let the flames die down naturally while shaking and swirling the pan occasionally. Off a gas range, use a long lighter to ignite the rum.
Scoop cinnamon ice cream into bowls, divide the bananas and sauce evenly between them, and serve immediately.