4 firm ripe bananas (not sugar bananas, Cavendish-style bananas are best).
2 tablespoons butter or oil
Peel the bananas and fry in the butter or oil, turning them gently until the natural sugars caramelise and they are golden brown all over. They may be cut across in half to make shorter pieces which are easier to handle.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)