In a small bowl, whisk together the cinnamon, xanthan gum, turmeric, and salt.
In a blender (I used my Vitamix), add the bananas, condensed milk, bourbon (or rum), vanilla extract, and butter flavor. Puree until completely smooth.
With the blender running, slowly add the dry ingredients. Puree until completely smooth, then increase speed to high for 30 seconds.
Place the frozen ice cream maker attachment onto the stand mixer and turn on the "stir" speed. Pour ice cream mixture into the ice cream maker and churn until thickened slightly (it won't turn into ice cream just yet, this step is just to make sure the ice cream doesn't form ice crystals).
Pour the ice cream mixture into a freezer-proof dish (I used a 9x5" ceramic loaf pan). Freeze until it's the consistency you prefer (~3-5 hours). Serve with Homemade Caramel Sauce and enjoy!
This recipe above is the new and improved recipe. However, in case you wanted to try the old version instead, I'm providing it here: