Pan Roasted Bananas

Contributed by Nancy Silverton

In a small stainless steel sauté pan, carefully melt 3 tablespoons of the butter with 1/4 cup of the brown sugar. Slice one banana into 1/2 inch wedges on a bias, add to the pan and gently cook until slightly tender and coated with brown sugar caramel. Serve warm alongside warm Pain Perdu with Caramelized Bananas and Rum-Raisin Sauce and top with hot Rum-Raisin Sauce.