Melt butter in a 10-inch heavy skillet over low heat.
Add brown sugar, allspice and cinnamon and stir until sugar dissolves.
Add banana liqueur, vanilla extract and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking.
Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum.
If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.
Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.
This is part 2 of the banana foster series, where the chef continues with simmering of the sauce along with bananas and then goes on to showcase instructions to serve scrumptious banana topped with ice cream and then flaming liquor spilled onto them. A nice mouth watering recipe, but containing the entire preparation in one video could have doubled the impact!