Yield: 4 Servings
Peel bananas and slice lengthwise and then in half crosswise. Heat butter in a skillet large enough to hold the bananas in a single layer. Place bananas in the skillet cut side down when the margarine is bubbling but not brown. Saute until golden, turning once; about two minutes per side. Drain on paper towels. Serve immediately.
Posted to MC-Recipe Digest V1 #594 by thelma@... on May 02, 1997