Set barbecue to medium heat. Brush flesh side of bananas with clarified butter. Place bananas flesh side down and grill for 3 to 4 minutes. Remove and set aside.
Meanwhile make the rum caramel sauce by placing Captain Morgan Amber Spiced Rum, remaining butter and brown sugar in a pot. Melt over medium-low heat. When the butter has melted, whisk in the heavy cream. When the sauce has thickened, remove from heat. Serve family style by placing sliced bananas on a platter, top with scoops of French vanilla ice cream and drizzle with warm Spiced Rum Sauce.