In a large skillet over medium heat, melt the butter. Add the mashed bananas. Cook for 1-2 minutes until they become slightly soft, stirring gently. This process starts to enhance the flavors, allowing the bananas to caramelize beautifully.

Next, sprinkle the dark brown sugar and ground cinnamon into the skillet. Stir continuously for about 2 minutes as the sugar begins to dissolve and form a thick syrup. This mixture should bubble slightly, enveloping the bananas in a rich glaze.

This is where the fun begins! Carefully add in the rum and banana liqueur. It should sizzle immediately. To flambé, carefully ignite the mixture using a long lighter, ensuring you're at a safe distance. The flames will dance before you as they consume the alcohol, leaving behind a deeply flavored sauce.

Let it burn for a few seconds until the flames subside.

Once the flambéing is complete, remove the skillet from the heat. Take a scoop of the creamy French vanilla ice cream and place it in a serving bowl. Top it generously with the warm banana mixture, making sure to drizzle on that delightful sauce.

Finish it off by sprinkling with chopped pecans. This adds a lovely crunch and nutty flavor. Enjoy it right away!