In a large saute pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and baste them with the syrup for 2 minutes. Pull the saute pan off the burner. Carefully add the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan should flame, if not, ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. To assemble, place two scoops of ice cream, between two slices of pound cake, forming a sandwich. Place the sandwich in the center of a shallow bowl. Spoon two banana halves on top of the sandwich. Spoon the sauce over the top. Garnish with powdered sugar and fresh mint.
Yield: 4 servings