1. Make the ice cream mixture: In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves completely. Be cautious not to burn the butter.
2. Add the bananas and cook, stirring for 3 minutes.
3. Remove the pan from the heat and carefully add the rum. Return the pan to the stove and carefully ignite the alcohol. Shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely.
4. Place the softened ice cream into a large bowl. With a wooden spoon, mix in the cooled banana mixture.
5. Make the mousse combine all of the ingredients in a saucepan, over medium heat, and bring to a simmer. Cook until the chocolate melts completely, whisking occasionally. Remove from the heat, pour into a glass bowl and cool completely. Cover with plastic wrap and refrigerate until well chilled.
6. Once the mixture has chilled, beat in an electric mixer with a wire whip, until stiff, firm peaks form.
7. To assemble, line muffin tin with plastic wrap. I used an extra deep muffin tin. Spread 3/4 cup of the ice cream over the bottom and sides of the molds. Freeze for a half hour to set. Spoon 1/4 cup of the chocolate mousse in the center of the mold. Wrap the molds in plastic wrap and freeze until firm.
8. When ready to serve, make the garnish. In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves completely. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the rum. Return the pan to the stove and carefully ignite the alcohol. Shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely. Cool partially.
9. Place frozen banana bombe on a plate and top with cooled bananas. Enjoy.

Serves 6-8.