4 medium size bananas, slightly ripe ½ pound unsalted butter (2 sticks) 1 cup dark brown sugar, lightly packed 1 tsp. vanilla 2 Tbsp. coconut rum 2 Tbsp. 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 ½ inch thick 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.