In a large skillet over medium heat, melt the butter until it begins to foam.

Add the brown sugar and cinnamon, stirring until the mixture is smooth and bubbling.

Carefully add the sliced bananas to the skillet, gently tossing to coat them in the caramel sauce.

Cook for about 2-3 minutes until the bananas are softened and caramelized.

If using, carefully add the dark rum and ignite with a long lighter to flambé, allowing the flames to subside naturally.

Remove from heat and stir in the vanilla extract. Pour the banana filling into a greased 9-inch baking dish.

In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt.

Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.

Pour in the milk and vanilla extract, stirring until just combined. Be careful not to overmix, as this will make the topping tough.

Drop spoonfuls of the cobbler topping over the banana filling, leaving some gaps for the filling to peek through.

Preheat your oven to 350°F (175°C) and bake for 25-30 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean.

Remove from the oven and let cool for a few minutes before serving.

Serve warm, optionally with a scoop of vanilla ice cream on top for extra indulgence.