Grilled Bananas - got from a friend at college. It's a very flexible thing, can be finished in a variety of ways.

Take the number of bananas required for your eaters. Put them on the table to see which way they want to lie down. Take a sharp knife and make two cuts in the peel from stem end to flower end (or vice versa) following the line of the ridges. Cut across at the stem end. Do not remove the peel. Put the bananas under a middling sort of grill, until they are cooked through and the skin is black and shrunken. Arrange the bananas on the serving dishes as tastefully as possible for what they now resemble and peel back the loosened strip of skin. Drizzle with lemon juice and sprinkle with soft brown sugar (or use anything else that occurs to you, like maple syrup, or a liqueur) before adding whipped cream (or creme fraiche, or mascarpone cheese or whatever).

Penny