Let the oven temperature drop to approx. 500 degF. Slice the bananas into a large cast iron skillet.
Chop the butter into little cubes and distribute it over the bananas.
Add brown sugar, peanuts, and 1/8 cup of bourbon whiskey. Cook for five minutes or so (depending on wood oven temperature) until sugar carmelizes and bananas are warm, but not mushy, stirring halfway through.
Add the last 1/8 cup of bourbon whiskey to the pan right before serving. Spoon the combined topping over a bowl of vanilla ice cream.