Bananas Idaho Legion

Slice one or more ALMOST ripe bananas in half, and then slice the halves lengthwise. (Use ALMOST ripe bananas so that they're not mushy and don't taste starchy.) Set aside.

Melt a couple tablespoons of butter in a skillet. Stir in a couple teaspoons of sugar (demara is best) and dissolve it in the butter.

Pour in about 2 ounces of dark rum and stir. Fry the bananas in this sauce for a couple of minutes on each side, enough to glaze them slightly.

Remove the bananas to plates and pour the remaining sauce on top.