Cut the bananas in half, then cut those halves in half again lengthwise, set aside.

In a large skillet over medium heat, add the butter, brown sugar, cinnamon, and nutmeg.

Constantly stirring until the butter and sugars are melted and everything is combined well, this will take roughly 2 minutes.

Next, add the bananas and stir them around to coat them in the sauce.

Remove from heat and add the rum.

Using a kitchen torch or long handled lighter, carefully light the rum on fire, allowing the rum to fully cook off. When the flame disappears it is ready.

Add the skillet back onto the stove and continue to cook over medium heat until the bananas become soft and the sauce has slightly thickened, this will take roughly 4 more minutes.

To serve, place the bananas in a bowl or on a plate with some vanilla ice cream and sauce drizzled over the top.