For the Bananas

1. Line a large baking sheet with foil.  Set aside.
2. Place the corn starch in a casserole dish or other dish suitable for dipping.  Set aside.
3. Whisk the nutmeg into the eggs. Set aside.
4. Pour the oil around 3-inches high in a medium saucepan.  Heat the oil over medium/high heat.  Using a candy thermometer to test the temperature, bring the oil to 350°F.
5. Roll a banana piece in the starch, then coat in the egg.  Allow a little of the excess egg to drip back into the bowl, then immediately place the coated banana in the hot oil.  
6. Fry the banana until golden brown.  Using a slotted spoon, transfer the Batter Fried Banana to the prepared baking sheet.
7. Repeat with the remaining banana sections.

For the Maple Rum Sauce

1. In a medium bowl or 2 cup measuring cup, whisk together the maple syrup and the rum.

To Finish

1. Serve the Batter Fried Bananas on a large platter topped with vanilla ice cream.  Pour the Maple Rum Syrup over the Batter Fried Bananas and ice cream.
2. Alternatively, serve individual portions of Batter Fried Bananas with Maple Rum Syrup topped with vanilla ice cream.
3. Serve immediately.