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["To roast the bananas: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Place 3 unpeeled bananas on a baking sheet and bake until skins are completely black, about 20 minutes. Let cool 5 minutes.", "To make the batter: sift flour, baking powder, baking soda, salt and cinnamon to a mixing bowl.
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To the bowl of food processor add warm peeled roasted bananas and 2 tablespoons lemon juice and process until smooth. Scrape into a large bowl. Beat eggs and sugar until light and fluffy; add to the bananas; stir in sour cream, lemon zest and vanilla. Gradually fold in the dry ingredients; in the end stir in the oil until fully incorporated and then fold in the walnuts.", "Preheat a large non-stick skillet on medium heat. Using a pastry brush, smear the bottom with a little of the soften butter; when the skillet is hot, scoop the batter with an ice cream scooper (1 and 1/2-inches in diameter) and lay into the skillet, not more then 3. Fry until first side is golden brown, turn the pancakes over and cook until the second side is golden brown, about 3 to 4 minutes per side. Transfer to a serving platter.", "Slice bananas and transfer them to a bowl; add the lemon juice and gently mix to coat each banana slice.
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In a medium sized saucepan; cook the brown sugar, salt, and 2 tablespoons of water over medium heat, stirring until bubbling, about 5 minutes.
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Stir in the butter and then coconut milk; when it comes to a boil, add rum, the sliced bananas and walnuts; cook for 1 minute only until the bananas are heat through.", "To serve: Using a slotted spoon lay a few banana slices and some walnuts on top of each pancake, and then drizzle with the sauce.
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Note: Be sure your bananas are not green as they can add a tart flavor to your sauce. Bananas with brown flecks just starting to appear (but still a little firm) will not leave this taste."]
