Ingredients

Start to finish: 10 minutes
Servings: 2

4 tablespoons butter
2 large blueberry muffins, cut in half down the center
1 large banana
3 tablespoons brown sugar
1/2 teaspoon cinnamon

Directions

Preheat oven to 200 F.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Place the muffin halves, cut side down, in the skillet. Toast 2 minutes, or until browned. Transfer the muffins to two ovenproof serving plates, cut side up. Place the plates in the oven to keep warm.

Add remaining butter to the skillet and return to a medium-high heat.

While the butter melts, slice the banana in half lengthwise, then cut each half in two across the center. Place the bananas in the skillet and cook, moving them gently in the pan to prevent sticking, for 3 minutes, or until browned.

Gently flip the bananas, sprinkle them with brown sugar and cinnamon, and cook another 2 minutes.

To serve, set one section of banana over each muffin half, then spoon any sauce from the pan over them.