Preheat oven to 400℉. In a small bowl combine brown sugar and spices. Smear 1 tbsp of butter onto the bottom of each 5″ round x 1″ high ramekin. Sprinkle an approximate 2 tbsp brown sugar spice mix over butter. Slice bananas into approximate 1/8″ slices and arrange in a concentric circle over the brown sugar, overlapping each slice just slightly. Drizzle 1 tsp rum evenly over bananas.
Cut puff pastry rounds to fit the ramekin and prick with a fork. Lay pastry over bananas, tucking in the edges. Arrange ramekins on a large cookie sheet to catch any drips. Bake in preheated oven for 30 minutes until puff pastry is puffed and golden. Remove from oven and allow to rest for 1-2 minutes. Invert each ramekin onto serving plate and serve with vanilla or caramel ice cream.