My husband and I run a large maple syrup operation here in northern Vermont. During the sugaring season we hire on about 12 people and every Friday I make lunch for the crew (thus the moniker). Hiking up and down mountains in deep snow, loaded with gear is hard work, as you can imagine. This is a dessert that is warm, filling, energy-boosting and unbelievably scrumptious. Bourbon and maple were made for each other but you can also substitute rum. You may as well make it a mostly Vermont dish by topping it off with Ben & Jerry's vanilla or Heath Bar Crunch. —CrewLunch
Butter a small gratin dish. Peel the bananas and arrange so that the bananas fit closely in one layer (I used a 9 x 6 for 4 bananas cut in half crosswise). Cut 2 tablespoons of the butter into smaller pieces and place on top of the bananas. Put the dish in the oven and roast for 25 minutes.
Remove the dish from the oven and add the bourbon, maple syrup and remaining 3 tablespoons of butter. Return to the oven and cook another 20 minutes or until the bananas are starting to brown and the sauce is bubbly and reduced.
Remove from the oven and serve the bananas warm with ice cream on the side and sauce drizzled over the top.