Directions:

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.
Serves Four
References :

1/4 cup unsalted butter
1 cup firmly packed brown sugar
1/4 cup dark rum
1/2 teaspoon ground cinnamon
4 scoops vanilla ice cream
4 bananas, cut in half lengthwise and cut in half
In a skillet, over low flame, stir in butter, brown sugar and cinnamon until brown sugar dissolves.
Add banana liqueur and bananas. When bananas start to brown slowly, add rum. Heat until rum is hot and tilt skillet to ignite. When flame goes out, gently remove bananas and place over ice cream. Spoon sauce over ice cream and serve at once.
Makes 4 servings.
References :
http://www.cooksrecipes.com/dessert/bananas-foster-recipe.html

I also have the recipe and have had it in restaurants. There’s not much of a deviation on the recipe. It’s just as simple as that.

Kruish’s recipe is also good but it’s not the original. Try them both and see which one you like best.
References :

Ingredients:

3/4 cup Light brown sugar (packed)
3/4 cup Kahlua or other coffee flavored liquor
12 tablespoons Unsalted butter; cut into tablespoons
6 Ripe bananas; peeled, and cut into 1/2" thick rounds
Ground cinnamon; to taste
Vanilla ice cream
Directions:

Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. Let the fire burn down to medium-hot (you should be able to hold your hand at grate level for 3 seconds).

In a gas grill, preheat to Medium. Tear off 12-inch squares of aluminum foil. Fold one foil square in half. On the bottom half, place 2 tablespoons brown sugar, 2 tablespoons Kahlua, 2 tablespoons butter, and 1 banana. Sprinkle with a pinch of cinnamon. Fold the foil over to form a packet, crimping the open edges to seal. Repeat with the remaining ingredients. The packets can be prepared up to 1 hour ahead and kept at room temperature.

Grill the packets until the sugar, Kahlua, and butter are boiling, 5 to 7 minutes. Open the packets, pour over bowls of ice cream and serve immediately.

This recipe for Mexican Bananas Foster serves/makes 6.
References :

4 firm ripe bananas, sliced in half lengthwise
4 tablespoons unsalted butter
1/2 cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons lemon juice, about 1 lemon
1/2 cup banana liqueur
1/2 cup dark rum or good quality brandy
PREPARATION:

Melt butter in a heavy skillet; add the brown sugar and spices, stirring until the sugar is completely melted. Add the ripe bananas and cook until they are hot and well coated with syrup, but not mushy.
References :