1/4 c. salted peanuts, chopped
4 lg. bananas, save peels
1 (4 1/2 oz.) carton frozen whipped topping, thawed
4 maraschino cherries

Wash bananas. Carefully slit top of each banana. Peel lengthwise, leaving about 1 inch uncut at each end. Cut away about 1/2 inch of peel on each side of the slit with scissors. Empty the whipped topping into a bowl. Scoop out each banana in small pieces with teaspoon into a bowl. Save the banana peel shells. Fold the banana into the topping with a rubber scraper. Fill each banana peel with 1/4 of the banana 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.