INGREDIENTS

INSTRUCTIONS

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 won't 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.  Recipe By     : Jo
Anne Merrill  From:                                 Date: 05/27  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 228
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 112.8mg
Sodium: 49.1mg
Potassium: 509.5mg
Carbohydrates: 31.6g
Fiber: 3.1g
Sugar: 15.5g
Protein: 5.3g