In a large frypan, melt butter over medium heat. Add bananas and cook for 3 - 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes more until just tender.
Transfer bananas to a dish. Add apricot jam and orange juice to frypan; bring to boil and cook about 2 minutes until sauce thickens; return bananas to dish.
Add rum or brandy; light with a match and flame. Serve immediately, accompanied with ice cream or a dollop of whipped cream.
From The Gazette, 91/02/13.