Yield: 6 servings

8 firm, but ripe bananas, thinly sliced
2 tablespoons melted butter
6 tablespoons confectioners’ sugar
Vanilla ice cream, frozen vanilla yogurt or whipped cream for serving

Put rack in center of oven; heat oven to 400-degrees. Grease 6
12-ounce capacity souffle or small baking dishes. (You may substitute
large custard cups.) Set on baking sheet.

Divide bananas between souffle dishes, overlapping them evenly and
attractively. Lightly brush tops with melted butter. (Can be prepared
up to 2 hours ahead to this point and kept at room temperature.)
Before cooking, evenly press confectioners’ sugar through fine wire
mesh strainer to cover surface, using about 1 tablespoon per serving.

Bake until bananas are very warm, about 8 minutes. Turn oven to
broil and move cookie sheet to within 8 inches of heat source.
Broil until surface lightly browns, about 2 minutes more.

Serve with a small scoop of ice cream or frozen yogurt or a dollop
of whipped cream. Serve immediately.