Ingredients
3 tablespoons unsalted butter
4 large firm-ripe bananas
1 cup sugar
Optional: Butter-Pecan Ice Cream
Preparation
Halve bananas crosswise and then lengthwise. Roll bananas in sugar to coat. Heat butter in a large nonstick skillet over medium- high heat until foam subsides, then saute bananas, starting with cut sides down and turning once, until golden brown. Allow bananas to cool slightly on lightly oiled plate before serving.
Serve over butter-pecan ice cream.
