Instructions: 1. Wash bananas and dry well. Remove a very thin section of peel off side of banana. You are trying to keep peel as intact as possible so cut carefully. Remove the banana from peel.

2. Place 1 peel in each of 4 individual baking dishes. Sprinkle with lemon juice. Set aside.

3. In a sauce pan combine 1 tablespoon powdered sugar, 1 tablespoon cornstarch and light cream. Cook, whisking constantly, until mixture becomes very thick.

4. In a blender or food processor, puree two of the bananas, or enough to make 1 cup of puree. You wont need the other two bananas for this recipe.

They can be mashed and 1 teaspoon of lemon juice added; seal tightly and freeze for later baking use.

5. In a saucepan, combine cream mixture, banana puree, egg yolks and rum; mix well. Cook, whisking constantly, until mixture thickens. Remove from heat, transfer to a bowl, and chill slightly.

6. In a mixing bowl, beat egg whites until stiff peaks form. Add a small amount of the whites to banana mixture; mix well. Gently fold remaining whites into the mixture.

7. Spoon mixture into banana peels, piling slightly. Sprinkle with a little sifted powdered sugar.

8. Bake 15 minutes in a preheated 350-degree oven until top is lightly browned. Sprinkle with powdered sugar and serve immediately. Also good with a very light sprinkling of freshly ground nutmeg or cinnamon.

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