Peel bananas, halve crosswise, then lengthwise. In a large skillet or the blazer pan of a chafing dish, melt the margarine or butter over medium heat. Stir in brown sugar. Add bananas. Cook and stir for 3 to 4 minutes or until heated through. In a small saucepan heat rum into a large ladle. Carefully ignite rum and pour over bananas. Serve immediately over ice cream. Serves 4

Peach and Banana Flambé - Prepare as above, except substitute 1 cup of sliced, peeled peaches for 1 banana. Sprinkle each serving with 1 tablespoon of toasted coconut.