This is a Southern staple. Who doesn’t like something sweet at the end of the meal? It reminds me of the first time I had it with my mom and sister in New Orleans. Whether served with pound cake and ice cream or frozen yogurt, it is the perfect closer to any meal.
In a 12-inch skillet, melt the butter over medium heat.
Stir in the brown sugar and cinnamon and cook until sugar is dissolved, about 1 minute.
Add the cream and cook, stirring continuously, until the grainy texture disappears, and the mixture rolls off the spoon in a steady stream, 1 to 2 minutes.
Put the banana quarters, rounded-side down, in the pan. Cook until the bananas begin to soften, 2 to 3 minutes.
Turn the bananas onto their flat sides. Remove the pan from the heat and pour in the rum. Set the pan over high heat and carefully light rum sauce with a long match or grill lighter. Gently shake the pan until the flame subsides. Remove from the heat and add vanilla extract.
Place a generous scoop of ice cream (or frozen yogurt) and pound cake in 8 individual heatproof dessert bowls. Arrange 2 to 3 pieces of sautéed banana around each scoop of ice cream. Spoon on the sauce and serve immediately.