| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Gma1 | 1 | servings | ||
INGREDIENTS
| 4 | lg | Bananas about 8 inches long ; (they should be just |
| ; firmly ripe or very | ||
| ; slightly under ripe | ||
| ; so they will hold | ||
| ; their shape) | ||
| 2 | tb | Sugar |
| 1 | ts | Or so powdered cinnamon |
| 1 | tb | Fresh lemon juice |
| 2 | tb | Unsalted butter; up to 4 |
INSTRUCTIONS
Special Equipment Suggested: a 10 - inch frying pan, slant sided non-stick recommended Peel the bananas, cut into crosswise slices 1/4 inch thick, and toss in a bowl with the sugar, cinnamon and lemon juice. When ready to cook, set the frying pan over moderately high heat, add the butter, and when bubbling scoop in the bananas. Holding the pan by it's handle, toss the bananas in the pan every 10 seconds or so for 2 to 3 minutes until the bananas are tender -- the slices should still hold their shape and be slightly caramelized. Serve on a warm plate, and you might accompany them with sugar cookies or ginger snaps. Vanilla ice cream, sour cream, or heavy cream are other possibilities. Serves 4 Copyright (c) by Julia Child Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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