In a large skillet, Combine the butter, sugar, and chile in a large skillet and stir over low heat. Add the bananas and cook gently until they are just soft, turning once.
Add the dark rum and allow it to heat up for a minute or two. Throw a lighted match into the skillet and set the bananas aflame. When the flame dies out, transfer the bananas to serving plates, remove the match, spoon some of the sauce over them, and sprinkle with the allspice. Variation: Sprinkle the bananas with toasted coconut, too.
