Caribbean Bananas, from Tintin

Caribbean bananas for dessert:

1 tbsp butter(unsalted)

2 ripe bananas, peeled and sliced

125ml/ 4 fl oz orange juice

1 tsp soft dark brown suger (or I use palm sugar)

Melt butter in a skillet. When it is sizzling, add banana slices and cook for about one minute, until slightly softened. Add orange juice, then sugar. Stir with wooden spoon or spatula and cook for a few seconds, just until the sauce is thickened and bubbling. Serve warm with a little whipped cream, natural yoghurt or creme fraiche.

Serves 2 little boys and a Mummy (I get the rejects/overboards/leftovers).