Sugar-glazed Bananas (gf) (v)

These lovely sticky bananas make a great topping for any porridge. I allow 1 banana per serve.

1-2 tablespoons coconut oil

4 medium firm-but-ripe bananas, peeled and halved lengthways

8 teaspoons caster sugar

Heat 1 tablespoon of coconut oil in a large sauté pan. Sprinkle the cut side of each banana half with 1 teaspoon of caster sugar. Place sugar side down in the pan and cook until golden. Turn over for a few seconds to warm the other side. If you don’t have a large sauté pan, cook the bananas in two batches, wiping out the pan between each batch.

Serve warm or at room temperature. SERVES 4