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Make the sauce. In a large skillet over medium heat, melt the butter with the coconut sugar, vanilla, cinnamon, and salt. Whisk constantly for about a minute, until the mixture starts to bubble.
Soften the bananas. Add the bananas cut side down, and cook for 1 to 2 minutes, until softened and slightly caramelized. Then use a spatula to flip the bananas over.
Flambé the sauce. Turn off the heat (this is super important!) and add the rum, and banana liqueur if using, while the sauce is still bubbling. Use a long-reach lighter to ignite the sauce and flambé, shaking the pan until the flame goes out.
Serve with ice cream. Divide the bananas and sauce between two serving plates, and top with a scoop of ice cream. Enjoy warm with melting ice cream!