Dessert: Fried banana topped with hot toffee sauce

This is amazing - it took me a few times to get the consistency just right but when it's right, it's right.
The vital difference between the first and last time I made the fried bananas was the amount of olive oil I used. The key is to not use too much oil - a light sprinkling will do - as the bananas need to hold their shape and not turn into banana baby food.

Lightly fried the sliced bananas on each side until golden - maybe 2/3 mins on each side. Set on a plate.
In the same pan - sprinkle in a thick coating of light brown sugar, and allow to melt into a thick sticky toffee sauce - be warned this sauce will get very hot very quickly and will set very quickly too -

Pour the toffee over the laid out banana dish and watch it as it sets in seconds - creating a hardened toffee coating around the fried banana ensemble. Enjoy cracking through the layers and devouring the sweet banana with the crunchy toffee coating.

Delicious and simple to make! Two ingredients!