1. Wash but do not peel the bananas. Lay them flat and make a slit from one end to the other along the top side. Cut through the banana but not through the bottom skin or through the ends.
2. Remove the banana but do not destroy the shell. Mash the fruit. Mix all the ingredients. Put the filling back in the banana shells and place them in a large rectangular baking dish.
3. Smaller bananas should be placed in the middle of the dish and larger ones at the ends. If all bananas are the same size, half-way through the cooking, rearrange the bananas for even cooking.
4. Cook 10 to 15 minutes in the microwave oven or until the mixture is heated through.
TIP:
6 to 8 slices of bacon, cooked on paper toweling in the microwave oven for about 1 minute a slice, will make 1/3 cup crumbled bacon. If using raw yams, pierce the skins and bake in the microwave oven for 6 minutes. Turn them over and continue baking for about 6 minutes more or until tender. Scoop the flesh from the skins and mash. Top the bananas with additional peanuts, if using as a dessert. If using as an accompaniment to meat, top with more crumbled, cooked bacon.
