Preparation

• Preheat oven to 400 degrees.
  Peel the bananas. Saute in butter until evenly brown but firm. Sprinkle brown sugar over bananas. Continue cooking to make a caramel with the sugar. Pour dark rum over the bananas. Ignite the rum. Transfer the bananas to a platter. Save the cooking juice.
  Roll each banana in a small crepe. Cut the ends of crepes extending beyond the bananas.
  Butter an oven-proof baking dish. Line the banana crepes in the dish. Sprinkle with brown sugar.
  Bake for 10 minutes. Arrange the bananas in a serving platter. Combine the chocolate sauce with the pan juice. Serve with the banana crepes