1/3 c. dark rum
1/2 c. muscavado sugar
1/4 tsp. cinnamon
1/8 tsp. ground ginger
Slice bananas on the diagonal into slices about 3/4 inch thick. Mix remaining ingredients in a small bowl. Add to skillet and simmer over medium heat until sugar is melted, about 2 minutes.
Add banana, stirring to coat. Reduce heat to low and simmer until sauce thickens, 3-4 minutes. Serve over vanilla ice cream (we used Whole Soy Vanilla Bean and it was brilliant).