Pour vegetable oil in a large skillet or pan with deep sides to a depth of 1-inch. (The pan should be large enough to accommodate a 10-inch round tortilla). Heat oil to 350 degrees F. Combine the sugar and cinnamon in a small bowl and set aside.
Fry the tortillas, 1 at a time in the oil until soft, about 30 seconds to 1 minute per side. Quickly remove the tortilla from the oil, sprinkle both sides evenly with the cinnamon-sugar, and place over an inverted bowl. Carefully press the tortilla down around the bowl to form a bowl shape. Allow tortilla to cool completely before removing the inverted bowl. Repeat with remaining tortilla.
Melt the butter in a large skillet over medium-high heat. Add the brown sugar and strawberries and cook until sugar is melted and the mixture is bubbly and slightly thickened. Remove the pan from the heat and carefully add the rum. Return the pan to the heat and ignite. Cook until the flames die out, about 10 to 15 seconds. Remove from the heat and set aside.
To assemble: Slice the banana halves in half lengthwise and arrange 4 slices in each tortilla bowl. Place 2 scoops (1/4-cup each) of each flavor ice cream in each bowl. Drizzle Chocolate-Banana Sauce, Pineapple Rum Sauce, and Strawberry Sauce over the ice cream. Top with sweetened whipped cream and crushed peanuts. Serve immediately.
Yield: 2 servings