Place 2 scoops of ice cream in 4 stemmed dessert dishes. Place in freezer until ready to use.
In a large skillet, melt butter. Stir in sugar and cinnamon. Add creme de banana and rum or orange juice. Cook and stir until bubbly.
Add bananas to skillet. Cook, stirring frequently, for 1 to 2 minutes or until bananas are heated through. Serve immediately over ice cream. Garnish with mint, if you like. Makes 4 servings.
Trim some fat and calories by substituting reduced-fat ice cream for regular ice cream.
