– In a large skillet or saucepan, heat butter, sugar, cinnamon, and nutmeg over medium heat. Stirring often, it should be bubbly and then cook at this point for 3-4 minutes.
– Add in the halved bananas and gently stir and cook them until they are more tender, about 4 more minutes.
– Turn off the heat, remove from stove, and add in the rum. Carefully ignite the rum and swirl the pan until the flames go out.
– Serve immediately over ice cream.