Preheat oven to 200C/400F/gas 6. Grease a shallow baking dish with the butter and place the bananas in a single layer after peeling and cutting them in half lengthways. Pour over the lime or roange juice. Mix the sugar, allspice, ginger, cardamoms and nutmeg in a bowl and sprinkle over the bananas. Dot with the remaining butter. Bake for approximately 15 minutes, basting once until the bananas are soft.

Remove from oven. Warm the rum in a metal soup ladle, pour it over the bananas and set it alight. As soon as the flames die down, serve hot with whipped cream.