Grate enough peel (orange part only) from orange to make 1/2 teaspoon. Cut orange in half and ream enough juice to make 1/4 cup. Peel bananas and slice diagonally 1/2 inch thick. Scoop ice cream into 4 bowls. In large frying pan over medium heat, melt Kerrygold Pure Irish Butter. Add brown sugar, orange juice, orange peel, and candied ginger. Stir until blended and bubbly. Add bananas, gently turn fruit over medium-high heat until hot and sauce bubbles, 1 to 2 minutes. Stir in liqueur, if used. Spoon hot fruit mixture evenly over ice cream.