In deep fat fryer or heavy saucepan, heat 2 inches oil to 350°F. Add sugar to gallon-size resealable food-storage plastic bag.

Fry bowls in batches in hot oil 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel- lined cookie sheet until slightly cool. If middles of bowls are puffed, gently press down with back of spoon. Toss 4 bowls at a time in sugar to coat. Remove to cooling rack to cool completely.

In 10-inch nonstick skillet, melt butter over medium-high heat. Add banana slices, and cook 1 minute while gently stirring. Add 1/4 cup of the rum caramel; stir to coat, and remove from heat. Divide bananas mixture among fried bowls; top with small scoop (about 1 tablespoon) ice cream, and drizzle with remaining caramel.