Prep 5 mins
Cook 5 mins
I believe this is an old Helen Corbitt recipe. It is an excellent, easy dessert and complements so many things.
- 4 large bananas (firmly ripe or slightly underripe)
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- Cut bananas crosswise into 1/4" slices.
- Toss slices in a bowl with the sugar, cinnamon and lemon juice.
- Heat saute pan over medium-high heat, add butter.
- When butter is bubbly, add the bananas.
- Holding the pan by the handle, toss the bananas every 10 seconds or so for 2-3 minutes until tender.
- (The slices should hold their shape and be carmelized) Serve on a warm plate-- good with ice cream or angel food cake or by itself!
I put this on top of Jessica C's Banana's Foster Cheesecake and it was just the perfect finish. Would be great on ice cream over english muffins or pancakes, etc. Yummy.
This is really delicious! I'd made this few weeks back and given these to my college pals as food gifts and as a SURPRISE one evening. Their dad, a major banana lover, was drooling!! The same night, he telephoned me and asked me when I was going to visit them again. LOL!!!
I use this as a filling in a sandwich with crunchypeanut butter and honey. Then i lightly brush the sandwich on both sides with butter and grill it in my sandwich maker. Amazing!!