One of my easy go-to recipes is sautéed bananas; I love them with vanilla ice cream. The best bananas for this recipe are just ripe, yellow with barely any brown spots. This is easy enough to double and terrific with just about any of your favorite toppings.
4 bananas, ripe but not too soft
3 tablespoons unsalted butter
Flour for dredging
2 tablespoons sugar, plus more to pass at the table
Fresh lemon juice for the table
Peel bananas; cut them in half crosswise, then lengthwise, so each banana has been made into four pieces. Place butter in large, deep skillet over medium high heat.
Dredge banana pieces lightly in the flour, shaking them to remove the excess.
When the butter foam subsides, add the pieces to the skillet. Cook, turning frequently until they are golden and beginning to brown, about 10 minutes.
Sprinkle with two tablespoons of sugar, cook one minute more.
Serve, passing additional sugar, lemon juice, topping of your choice.
