1/2 cup granulated sugar
1 cup light brown sugar, firmly packed
3 tablespoons evaporated milk
2 tablespoons butter
2 ounces white rum
4 bananas, sliced
1 to 1 1/2 cups chopped peanuts

Heat first four ingredients in a skillet until the sugars caramelize (melt and start to turn brown). Stir in 2 ounces white rum and let cool.

Slice 4 bananas. Arrange 1/2 banana per person on dish, spooning 3 to 4 tablespoons of the caramel sauce over the bananas. Sprinkle 1 to 2 teaspoons of chopped peanuts over the caramel sauce.

Yield: 8 portions (1/2 banana each)