1. Make lengthways cuts in each banana about 2.5cm/1 inch apart and peel back the skin leaving it attached at the stalk end.

2. Remove the banana pulp with a teaspoon and reserve the skin shells. Place the pulp in a bowl. Mash well to a smooth purée.

3. Put the purée in a pan with the butter, caster sugar, vanilla essence and rum. Cook over a low heat for 3-4 minutes stirring constantly with a wooden spoon. Remove from heat.

4. Preheat the oven to 220C, 425F, Gas mark 7. Separate the eggs and stir the yolks into the banana mixture. Mix well. Cool.

5. Beat the egg whites until stiff the lightly fold into the banana mixture with a metal spoon or spatula.

6. Fill the banana skins with the banana mixture. Place on a baking tray and bake in the middle of the oven for 10 minutes.

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