4 boats
1/4 c. salted peanuts
4 lg. bananas
1 carton frozen whipped topping
4 maraschino cherries

Chop 1/4 cup peanuts. Gently wash 4 bananas. Carefully slit top of each banana peel lengthwise, leaving about 1 inch uncut at each end. Cut away about 1/2 inch of the peel on each side of the slit with scissors. Empty the whipped topping into bowl. Scoop out each banana in small pieces with teaspoon into bowl. Save the banana peel shells. Fold the banana pieces into the topping with rubber scraper. Fill each banana peel with 1/4 of the banana-topping. Sprinkle with chopped nuts and top with 1 cherry. Serve banana boats right away or refrigerate for 1 hour.