Caramelized banana

Slice firm, ripe bananas lengthways or into thick rounds. Melt a little butter in a non-stick pan over medium heat, add the bananas and cook for about 2 minutes per side until golden; sprinkle with sugar if you want a deeper caramel crust.

Choose ripe bananas that still feel firm, with yellow skins and perhaps a few brown speckles. Very soft, heavily spotted bananas can collapse before they brown.

Yes. Bananas contain natural sugars that brown as they cook, so a hot pan and a little butter are enough; added sugar makes the coating sweeter and more crisp.

They are best eaten straight from the pan, while their edges are still browned and their centres soft. If needed, refrigerate them in a covered container and use within 2 days; warm gently in a pan so they do not turn mushy.

Serve it with porridge, pancakes, French toast or yoghurt, or spoon it over ice cream. A pinch of cinnamon, toasted nuts or a squeeze of lime works well with its sweetness.

Per 100 g, caramelised banana has 181 kcal, compared with 156 kcal in banana. Added butter or sugar can raise the energy content further.

Both are browned by heat, but caramelised banana is usually cooked in a pan, often with butter or sugar, while grilling browns it directly on a hot grill. Grilled banana has 161 kcal per 100 g, compared with 181 kcal in caramelised banana.