Prep the bananas. Peel and slice them on a diagonal into 1/2-inch pieces. Diagonal slices give more surface area for caramelization and a prettier look.

Heat the pan. Set a skillet over medium heat. Add the butter and let it melt until foamy but not browned.

Build the caramel base. Sprinkle in the brown sugar and a pinch of salt. Stir until the sugar dissolves and the mixture looks glossy and syrupy, about 30–60 seconds.

Add bananas gently. Lay the slices in a single layer. Don’t stir right away—let them sit for about 1–2 minutes so the undersides caramelize.

Flip and flavor. Turn the slices with a thin spatula. Add vanilla and cinnamon. If using, splash in the rum or bourbon and let it bubble for 20–30 seconds to cook off the alcohol.

Adjust the sauce. If the pan looks dry, add 1–2 tablespoons of heavy cream or coconut milk to loosen. You’re aiming for a pourable, glossy sauce that coats the bananas.

Finish with brightness. A quick squeeze of lime or lemon wakes everything up and keeps the sweetness in check. Taste and adjust salt or spice.

Build the sundaes. Scoop the vanilla ice cream into bowls. Spoon the warm bananas and sauce over the top. Work quickly so the contrast between hot and cold stands out.

Add crunch and flair. Top with toasted nuts for crunch, chocolate shavings for richness, or a light drizzle of caramel for drama. Serve immediately.