An easy dessert from New Orleans which I found in Michael Barry’s ” Exotic Food Fast with the Crafty Cook”.
Peel the bananas and cut in half lengthwise. Cut each in half again across the banana.
Heat the butter in a large frying pan and fry the bananas gently without browning either too much.
When the bananas are hot spoon in the sugar and sprinkle over the cinnamon. Let the sugar melt and mix. It will form a kind of soft toffee.
Serve immediately on its own or with ice cream, and a piece of lime to squeeze over.