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Whip the cream and rum together until you get soft, billowy peaks. Transfer to a piping bag with a star nozzle to get the classic squirty cream look (you can simply spoon it on for ease, if you like) and chill.
Put the banana halves into long oval ‘boats’ or shallow bowls. Add the scoops of ice cream in between the halves, and pipe or spoon over the cream. Scatter over the pecan and date pieces, and drizzle generously with salted caramel sauce. Sprinkle with a pinch of cinnamon and serve immediately.
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