- Set ice cream out to soften.
- In a large skillet, heat butter, sugar, and rum over medium-low.
- Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.
- Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes.
- Scoop ice cream into bowls, and top with bananas and caramel sauce.
- Serve immediately.
