Begin by peeling your ripe bananas and slicing them into thick rounds, about 1-inch thick. Set them aside.

In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add ⅓ cup of dark brown sugar and ½ teaspoon of cinnamon, stirring until smooth, about 2-3 minutes.

Carefully add the sliced bananas to the caramel sauce, gently stirring to coat. Cook for about 2-3 minutes until the bananas are soft.

Pour in ¼ cup of dark rum and swirl the pan. Cook for about 1 minute. Optionally, flambé the mixture for presentation.

Stir in 1 teaspoon of vanilla extract and optional ¼ cup of chopped pecans. Cook for another minute until the sauce thickens slightly.

Spoon the warm bananas and sauce over scoops of vanilla ice cream and serve immediately.