You can substitute 1/2 cup of pineapple juice for the liqueur and the rum.
Place banana in an 11 x 7-inch baking dish. Drizzle with butter; sprinkle with brown sugar, liqueur, and rum. Bake at 450° for 6 minutes or until bubbly.
Spoon 1/2 cup ice cream into each of 6 dessert dishes. Top evenly with baked banana.
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