4 Dole bananas, peeled and halved lengthways 
2 tbsp butter
2 tbsp honey
¼ cup rum

100g mascarpone
100ml cream
1 tsp rum
1 tbsp honey

A few gingernut biscuits, crushed   

1. To make mascarpone cream; In a bowl, mix all ingredients and beat until it forms a stiff peak. 
2. Peel and halve each banana lengthwise.
3. Melt butter in a frying pan over medium heat. Cook the bananas 3-4 minutes each side.
4. Add the honey, heat through and toss to combine. Take the frying pan away from the heat, tilt away from you, then pour in the rum. Flambé. Cook until the flame dies down for a minute or so. (If it does not light itself then carefully ignite with the flame of the gas element or a lighter.)
5. Serve bananas with mascarpone honey cream, sprinkled with some ginger nut biscuit crumb.