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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.
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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.
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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.
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4. Cook 10 to 15 minutes in the microwave oven or until the mixture is heated through.
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TIP:
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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.
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