4 medium size bananas, slightly ripe
One half pound unsalted butter (1/2 lbs. or 2 sticks)
1 cup dark brown sugar, lightly packed
1 tsp. vanilla
2 Tb. coconut rum
2 Tb. coffee liquor
1 orange, juiced
1 tsp. cinnamon
4 scoops coconut or vanilla ice cream (pre-scoop ice cream balls and freeze)
Peel the bananas and cut them into diagonal slices about one half inch thick (1/2 inch) and set aside.
In a 10-inch skillet over medium heat, whisk together the water, butter, and sugar. When the butter melts, add the cinnamon, mix and bring to a boil, whisking frequently. Whisk in the remaining ingredients, then add the reserved bananas and continue to cook, stirring gently for 4 minutes.
Remove from the heat and serve warm over ice cream balls.