In a large skillet, melt butter over medium heat. Add brown sugar, salt, and cinnamon, and cook for about 2 minutes, or until the sugar is dissolved. Pour in the cream and stir until combined.
Add bananas and cook over medium, gently spooning mixture over the bananas for about 5 minutes, or until bananas are soft.
Pull the pan off the burner, and carefully add the banana liqueur and the rum. Place the pan back on the stove and shake back and forth on the eye of the stove a few times to incorporate the rum with sugar mixture and to ensure even cooking. Be careful here, as the pan will flame. If it doesn’t flame, using a utility lighter or match, ignite the flambe’. Carefully spoon the sauce over the bananas until the flame burns out, about 2 minutes.
To serve, equally distribute the bananas among 6 bowls. Add a large scoop of ice cream over the bananas and spoon the sauce over the top of the ice cream. Top with a sprig of mint. Or you can serve it like we do at our house: give each person a spoon, top with 6 scoops of ice-cream, and serve straight from the skillet!