6 green tipped bananas
1 (12 oz.) jar apricot preserves
1/2 c. orange juice
1/4 c. golden rum
1/2 c. flaked coconut
1 pt. vanilla ice cream, softened

Preheat oven to 375. Peel bananas and arrange in shallow baking dish; melt preserves and remove from heat. Stir n orange juice and rum. Pour over bananas; sprinkle with coconut. Bake, uncovered, for 20 minutes until bananas are tender. Top with ice cream. Enjoy!