Put the butter and sugar into a large saucepan and let melt together.
Cut the bananas in half, then half again and add to the pan. Allow to cook for a couple of minutes until they are softened, then add the rum and cook until all the alcohol has burned off then set aside to cool slightly.
Build the sundae by layering ice cream, the bananas, and rum sauce. Finish with squirty cream and pecans.
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