Ingredients

• 1 orange
• 2 bananas
• 25g/1oz butter
• 1 tbsp light muscovado sugar
• 4 scoops ice cream, to serve

Method

1. Wash your hands and put on an apron. Grate the rind from the orange, using the small holes of the grater. Take care not to grate any of the white pith. Cut the orange in half and squeeze out the juice; put the juice and rind into a small bowl and set aside.
2. Peel the bananas and cut them in half lengthways. Melt the butter in the frying pan over a medium heat until it is just bubbling. Add the bananas and cook for about 3 minutes, then carefully turn them over using a fish slice, and cook for 3 minutes more. The bananas should be a light golden brown colour.
3. With the wooden spoon, stir the sugar into the butter until dissolved. Pour the orange juice and rind into the frying pan and heat through, then remove the pan from the heat. Carefully transfer the bananas to the serving plates. Spoon the orange sauce over the bananas and serve straight away with scoops of ice cream.

Notes