Carefully cut bananas in half lengthwise. Melt butter in medium-sized skillet, add brown sugar, and place banana halves on top, cut side up.
Cook for about 30 seconds on medium-high. Add rum, cook for 30 more seconds, and then carefully turn bananas over and cook for 1-2 minutes more, basting occasionally with the sauce. Remove from heat.
Place one banana-half in the bottom of the bowl along the edge. Top with another banana-half at a 45-degree angle.
Top bananas with 2 scoops Häagen-Dazs® Rum Raisin Ice Cream. Top ice cream with salted caramel sauce (directions below). Add toasted pecans, sweetened whipped cream, and a maraschino cherry.
Salted Caramel Sauce: Combine brown sugar, cream, and salt in a medium-sized saucepan over medium heat. Cook until thickened (about 5-7 minutes). Add vanilla, stir, and let cool for a few minutes. Store leftovers in a glass jar.