Bananas  sauteed  in  brown  butter  sauce 

Ingredients:

2 tablespoons unsalted butter

1/2 teaspoon cinnamon

2 medium bananas, peeled

Chunk of high-quality bittersweet chocolate

Creme fraiche or vanilla ice cream (optional)

Method:

Heat saute pan over medium heat for 2 minutes. Meanwhile, cut bananas in half lengthwise. Add butter to pan and let it foam. Add cinnamon and swirl pan to incorporate. As soon as the butter begins to brown - you'll notice a nutty smell - add bananas.

As they cook, tilt the pan and spoon the melted butter over the bananas. The fruit will soak up the golden, buttery goodness. Continue cooking for 4-5 minutes until the bananas are soft but not mushy. They should hold their shape. Take care not to burn them; turn down the heat if necessary.

With a spatula, carefully transfer the bananas, flatside up, to a plate. Try to keep them intact as you do this. While they're still hot, shave chocolate over bananas with a  microplane zester. Serve immediately with a dollop of creme fraiche.

p/s  Avoid bananas that are overly ripe with big brown spots on the inside. The best ones have light freckles on the skin, but are still firm to the touch.  We could really go, ahem, bananas with the toppings. Add toasted nuts, coconut flakes or caramel sauce. Or we can keep it dead simple and it will be simply delightful.