Peel the ripe bananas and slice them in half lengthwise to create two flat surfaces. Set aside.

In a large skillet, melt the unsalted butter over medium heat without browning, about 1-2 minutes.

Once melted, add the granulated sugar, stirring until dissolved to form a smooth sauce. Cook for an additional 2 minutes.

Stir in the ground cinnamon and pinch of salt, mixing well. Let it simmer for another minute, adding vanilla extract if desired.

If using, carefully add the dark rum, stirring slowly. Allow the mixture to cook for another minute.

Gently lay the banana halves cut-side down in the skillet. Cook for 2-3 minutes on each side until golden brown.

Remove the bananas from the skillet and cool for a minute before plating. Drizzle generously with cinnamon butter sauce.

Serve warm alongside a scoop of vanilla ice cream for added indulgence.