Action:
1. In a large sauté pan add the sugar and rum over med-high heat and reduce to about 1/4 of a cup, about 10-15 minutes (or until it gets thick like maple syrup).
2. In a large sauté pan render the bacon over medium heat (About 10 minutes). Mix the cinnamon and sugar in a small bowl. Once the bacon is crispy, place on a paper towel and dust with the cinnamon and sugar immediately. Reserve the bacon fat for the bananas.
3. Increase heat on the bacon pan to high, add the bananas, cut side down and sauté until they get golden brown, then flip for the same result on the other side, about 1 to 1 ½ minutes per side. (Make sure the bacon fat is wicked hot so the bananas get golden and crispy on the outside without getting too soft on the inside.)
4. As soon as the bananas are golden on both sides, place 2 pieces of the sweet bacon on the plate to form an "X" and place two pieces of banana over the top. Add a scoop of vanilla ice cream and drizzle the rum sauce over the top of everything and serve.