2 tablespoons light brown sugar
1 teaspoon finely grated orange zest
1/4 teaspoon ground cinnamon
2 tablespoons butter
4 bananas, peeled and sliced in 1/2 crosswise and then lengthwise
1 orange, juiced
2 tablespoons sugar
In a medium bowl, mix sour cream, brown sugar, orange zest and cinnamon until creamy and smooth. In a large saute pan, add the butter and melt it over medium-high heat. Add the bananas and saute until they begin to caramelize. Add the orange juice, sugar and salt and cook an additional 1 to 2 minutes. The bananas should be nicely browned, and the orange juice and sugar will have formed a glaze. (If needed, add a tablespoon of water.) Serve on a dessert plate with a tablespoon of the Tangy-Sweet Cream.