Put butter in a 10-inch skillet. Brown the butter over medium heat. Once the butter is nicely browned, add the bananas, nutmeg, and caramel sauce. When the caramel starts to warm, spoon it over the bananas. Flip them over after 1 minute.
Remove from the heat when the sauce starts to bubble. Carefully pour the bourbon into the pan and light it with a match. Continue to cook until the flames die out.
Serve immediately over ice cream.
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