1/4 c. salted peanuts
4 lg. bananas
4 oz. frozen whipped topping, thawed
4 maraschino cherries

Chop 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 the bowl. Save the banana peel shells.

Fold the banana pieces into the topping with rubber scraper. Fill each banana peel shell with 1/4 of the banana topping mixture. Sprinkle with 1/4 of chopped peanuts and top with 1 maraschino cherry. Serve Banana Boats right away or refrigerate as long as 1 hour.