Step #1 Peel bananas, splitting lengthwise & cutting in halves.
Step #2 Place bananas in a buttered, shallow, oven-proof baking dish & dot with butter.
Step #3 Sprinkle top sugar over bananas.
Step #4 Bake uncovered at 325'F for about 35 mins.
Step #5 Set dish on stove, being careful to keep warm.
Step #6 Pour rum in a long-handled spoon, which has been warmed by dipping in boiling water.
Step #7 Set a match to the rum & as it flames pour over bananas.
Step #8 As it runs down in the dish, ladle it up & over the bananas until the flaming ceases.
Step #9 The secret of this dessert is to have all ingredients warm, otherwise it will not flame well.
Step #10 This old recipe, was brought to Louisiana by a distant relative of Empress Josephine, as good today as years ago, at whose table this was often served.