Slice your bananas in half inch slices down the length of the banana (roughly 6-8 slices per banana) and put them off to the side.
Melt the butter in a saucepan over low/medium heat and stir in the brown sugar.
Once the butter and brown sugar is combined, add the Pure Vanilla Bean Paste, and cinnamon. Continue stirring until all ingredients are well combined in the saucepan.
When it begins to bubble, add in the slices of banana. Making sure they’re well coated and turning a golden color.
Pour in the dark rum, and ignite.
Flame will extinguish as soon as the alcohol has burned off the top of the sauce.
Remove bananas from pan and set aside (leaving some sauce in the pan)
Pour Cinnamon Toast Crunch crumbs into the pan and lightly toast them with the leftover sauce.
Scoop ice cream into serving dish and spoon a heaping amount of bananas and sauce over the ice cream.
Top with toasted cinnamon toast crunch crumble. - EAT!