Break out the rum, fire up the skillet and toss in a few good local bananas for this classic Bermudian dessert.

6 medium-ripe bananas
2 tbsp butter
1/2 cup lime or lemon juice
1/2 cup sugar
1/2 cup black rum

Melt butter in skillet.
Add bananas cut in half lengthwise.
Sauté over high heat until browned, turn once. Combine lime juice and sugar and pour over bananas. Cook two minutes.
Pour over rum, remove from heat and flame.
(1/2 cup raisins may be added if desired.)

Serve with vanilla ice cream.

From The Bermuda Junior Service League’s book, Bermudian Cookery