4 bananas, peeled and cut in half lengthwise
6 tablespoons (45 ml) apricot or peach preserves
2 tablespoons (30 ml) rum, brandy, or water
1/4 cup (60 ml) chopped fresh mint
2 teaspoons (10 ml) grated lemon zest
4 teaspoons (20 ml) butter

Place two banana halves on pieces of aluminum foil large enough to
wrap them with. Mix the preserves and the rum together and spoon
over the bananas. Sprinkle with chopped mint and lemon zest, and
dot each banana with butter. Wrap in the foil and bake in a preheated
400F (200C) oven for 10 minutes. Serve hot or warm. Serves 4.

4 large bananas
1/2 cup pecans, halves or chopped
1/2 cup water
1/2 pound (2 sticks) unsalted butter
1 cup lightly packed dark brown sugar
1 teaspoon vanilla
2 tablespoons banana liqueur
2 tablespoons Irish cream liqueur
1 tablespoon Cognac
1 teaspoon dark sesame oil
Vanilla ice cream

Combine the seasoning mix ingredients in a small bowl.
Peel the bananas and cut them into diagonal slices about 1/2-inch thick.
Set aside. In a small nonstick skillet over medium heat, roast the pecans, stirring constantly, until they begin to darken and give off a rich toasted aroma. Remove from the heat and set aside.
In a 10-inch skillet whisk together the water, butter, and sugar. When
the butter melts, add the seasoning mix and bring to a boil, whisking frequently. Whisk in the remaining ingredients, then add the reserved
bananas and pecans.
Combine to cook, stirring gently, for 4 minutes. Remove from the heat
and serve warm with vanilla ice cream.

4 firm bananas
1/2 cup butter
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons light rum
1 tablespoon banana liqueur
1 cup heavy cream

Slice bananas lengthwise and place them in a baking dish. Dot them with butter. Combine the brown sugar and cinnamon and sprinkle the bananas
with the brown sugar mixture. Add rum and banana liqueur. Bake for 20 minutes at 350 degrees F. Serve bananas and pan sauce in individual
bowls. Pour cream over each serving.

3 pounds (1 1/2 kg) chestnuts
2 bananas, peeled
1 cup (225 g) sugar
1 cup water (225 ml)
10 tablespoons (150 ml) butter, softened
2 cups (1/2 liter) heavy cream, chilled
1 to 2 tablespoons (15 to 30 ml)
confectioner’s sugar (icing sugar)

Chocolate Glaze:
5 ounces (150 g) semisweet or milk
chocolate, broken into chunks
3 tablespoons (45 ml) strong,
freshly made coffee
1 to 2 tablespoons (15 to 30 ml)
milk, scalded
1 1/2 tablespoons (22 ml) butter

Boil the chestnuts for 10 minutes in salted water. Cool them slightly. Peel them, removing both the outer shells and inner skins. Cover the chestnuts
with water and simmer them until tender – about an hour. While they are hot, purée them through a fine sieve or food mill. Put the sugar and water into a large saucepan and heat gently, stirring until the sugar dissolves. Increase the heat and boil this syrup for a few minutes. Add the chestnut purée and blend
it in well. Then remove the mixture from the heat and let it cool.
Cream the butter and add it to the cooled chestnut mixture. Stir it in thoroughly. Rinse a loaf pan in cold water and let it drain. Turn the chestnut mixture onto a work surface and roll it out into a fairly thick, neat rectangle three times the width of the pan. Place the bananas side by side on the short side of the rectangle nearest you, parallel with the edge, then roll up the rectangle like a jelly roll. Put the roll into the pan with the loose edge facing downward. Leave the pan embedded in a bowl of crushed ice or in a refrigerator for a few hours, or until the chestnut roll is firm.
To make the chocolate glaze, put all the glaze ingredients except the
butter into a small saucepan and place it over low heat. Stir the mixture continuously until the chocolate melts to a smooth paste. Take the pan
off the heat and stir in the butter. Let the glaze cool slightly.
Unmold the chestnut and banana roll and place it carefully on a long
dish or tray. Pour the chocolate glaze over the roll to cover completely,
then refrigerate it.
While the glaze is hardening, whip the cream until it forms soft peaks,
then add the confectioner’s sugar and continue to whip the cream until
it is stiff. Chill the whipped cream. Just before serving, heap the cream
over the top and sides of the glazed roll, bring it to the table and slice
it thin.