All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

(from The Singapore Cookbook)
(My oldest son and his family live in St. Louis now, but they lived in Singapore for several years. I visited them several times and, of course, I bought a "local" cookbook. This interesting recipe is from that book. I’ve never made these, but do look interesting.)

4 bananas
Juice of 1 lemon
115 g (4 ounces/1/2 cup)caster (superfine) sugar
2 Tbles sesame seeds
Mint springs and lemon slices, to decorate

Peel bananas and cut into 5 cm (2 inch) pieces. Place in a bowl, pour over the lemon juice and stir well to coat.

Place sugar and 4 Tbles water in a saucepan and heat gently, stirring, until the sugar dissolves. Bring to the boil and cook for 5-6 minutes until the mixture caramelizes and turns golden brown. Drain bananas well and arrange on a layer of baking parchment.

Drizzle the carmamel over the bananas, working quickly as the caramel sets within a few seconds. Sprinkle with sesame seeds. Allow to cool for 5 minutes, then carefully peel away from paper, decorate and serve.

Serves 4.